A Quick and Crustless Quiche Recipe

17 May

A photo of the quiche and slawIt’s said that something can be as easy as pie (or maybe it’s as easy as pi {π}).  But pie isn’t very easy to make (or that easy to recite), but this quiche is quick and easy to make!   You could say it’s as easy as quiche.  ;)

We prepared it yesterday for our FarmerChef special. 

We used freshly harvested spinach from our garden and goat cheese from a local goat farmer.  But you could use any cheese or vegetable you have on hand.  We served it with a side of radish relish (recipe coming soon).

It was a treat to have quiche for lunch. And we’re delighted by the simplicity of the recipe we were able to develop.  There’s no crust to worry about preparing…the cheese simply becomes the crust!

Early in the Season Vegetable Quiche (Crustless)

(makes one quiche)
Wet ingredients:
  • 1/2 cup diced onions
  • 5 eggs (we used farm fresh eggs)
  • 1/2 cup whipping cream
  • 1/4 cup butter, melted
  • 2 scallions, diced
  • 2 cup spinach, blanched then diced
  • 1 cup feta cheese (we used fresh goat cheese from a local farmer)
 Dry ingredients:
  • 3 Tbsp whole wheat flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • pinch of black pepper
A photo of the quicheDirections:

Put butter in a frying pan and slowly caramelize onions. Transfer onions to a plate and set aside once caramelized.

Wash spinach and boil a pot of water.  Once boiling, put the spinach in the boiling water for 30 seconds. (This is called blanching.)  Remove the spinach quickly (you don’t want it to cook)!  Immediately rinse the spinach in cold water.  Then squeeze water from the spinach. You will be left with a green spinach ball.  Now dice the blanched spinach and set aside.

In a large bowl mix eggs, cream, butter, scallions, blanched spinach and caramelized onions.

In a smaller bowl mix dry ingredients.  Then add the dry ingredients to the wet ingredients.

Crumble feta cheese in the bottom of a greased pie pan (we sprayed ours with pan release).

Pour the egg mixture (which has the dry ingredients mixed in) over the cheese. Spread lightly to make an even surface.

Bake at 350 F for 35 min.  The top of the quiche will be lightly browned.



2 Responses to “A Quick and Crustless Quiche Recipe”

  1. Rachel@hammeringourwayhome May 17, 2012 at 9:47 am #

    I love quiche, in fact, just ate some last night (portobello, artichoke, and eggplant w/ fontina). This sounds so good and easy! I’ll have to try making some myself!

  2. Needle and Fork May 17, 2012 at 11:43 am #

    looks great! different from the quiche we made…

    come check out our food blog!! https://www.facebook.com/NeedleandFork

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