Crustless ‘Quiche’

Name: Crustless ‘Quiche’
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 cup cream, half-and-half, milk or a combination, gently heated just until warm; 3 eggs, at room temperature; 3/4 cup grated Emmenthal, Gruyère, Cantal or a combination; 1/4 cup grated Parmesan or hard pecorino; 1/2 teaspoon salt; 1/4 teaspoon cayenne, or to taste; Butter as needed

By Mark Bittman

Total Time: 30 to 40 minutes
Rating: 4(1,699)
Comments: Read comments

I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.

Featured in: Removing the Crust for a Savory Custard

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Ingredients

Yield:4 to 6 servings

1cup cream, half-and-half, milk or a combination, gently heated just until warm
3eggs, at room temperature
¾cup grated Emmenthal, Gruyère, Cantal or a combination
¼cup grated Parmesan or hard pecorino
½teaspoon salt
¼teaspoon cayenne, or to taste
Butter as needed

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
Step 2
Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

Ratings

4 out of 5

1,699 user ratings

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Comments

Leisureguy7 years ago

It would be enormously helpful if the size (capacity) of the ramekin were indicated. 3 oz? 4 oz? 6 oz? 9 oz?

terrid7 years ago

I followed the recipe, including the notes for making a "quiche" Lorraine, verbatim with one exception; I layered the onions, bacon and (gruyere) cheese within the ramekins and then added the custard (with the parmigiano regianno mixed in the custard). Baked for exactly 30 min., then dusted again with grated parmigiano before serving. Absolutely wonderful!

Clarence7 years ago

I saw this Bittman recipe years ago and have made it at least one time a month since then. There are so many combinations of meats and veggies you can use with this and I have used buttermilk when I didn't have cream and it worked great. One of my favorites in a green chile/cheese combo that everyone loves.

Barbara5 months ago

I made this following Jane’s advice to give this recipe a southwestern flavor. I didn’t add corn as Jane did, but I added 1 can of Roasted Green Chiles and 1 cup of shredded Cheddar Cheese. I used a 9 inch pie pan that I sprayed with Pan. It came out perfectly. I served it with sour cream, sliced red onion and hot sauce. It took me about 30 minutes to bake. I love the blanket canvas of this recipe and how simple it is to prepare. Definitely going into my rotation.

Viviane9 months ago

Made this in a 9” pie plate tonight adding carmelized onions and sautéed mushrooms…..delicious. I will reduce the salt next time however, plenty of salt in the cheese.

Cat Lady NYC9 months ago

I've been baking my crustless quiches in a pan well buttered (cold butter) and then with almond meal sprinkled on top of the butter. Works fine. Might also work with flour. Avoiding the extra calories, starch and fat from the pie crust dough. Also a time saver.

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