Crust-less Quiche

When I went to lunch the other day with my friend (see previous post), she ordered a quiche.  It looked delicious and I have been craving one ever since.  However, I have been trying to eat a few less carbs lately.  So I thought I would create a crust-less quiche.

I probably should be trying to eat less fat too, but one vice at a time, right?

This was so easy to make and I didn’t miss the crust at all.  Asparagus is in season, so I used it, along with onion.  You could substitute any vegetable and cheese in this quiche and it would still turn out wonderful.   You could add ham, mushrooms or bacon too.   I did lighten it up a little by replacing all cream for half cream and half 2% milk.

Crust-less Quiche ~ Serves 4

Active Time 15 minutes

Total Time 55-60 minutes

Ingredients

16 Thin Asparagus Spears, tough ends removed and cut into 1 inch pieces

1/2 small onion, chopped

2 tablespoons unsalted butter, plus more for buttering pie plate

1-1/2 tablespoons dried plain bread crumbs

2 cups Gruyere Cheese

4 large eggs

1 cup heavy cream

1 cup 2% milk

Equipment – one 10 inch quiche dish or glass pie plate

Directions

Preheat oven to 425°F with rack in middle.

Butter quiche dish, then sprinkle all over with bread crumbs.

Cook onions and asparagus in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 10 minutes. Spread in dish, then evenly sprinkle cheese on top.

Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 35 to 45 minutes. Cool slightly before cutting into wedges.

The farmer’s markets are starting to run again here in NC.  I am really looking forward to getting out and seeing what is coming in from the fields.  We are settling into our new home and I hope to have more time to create some seasonal dishes to share with you.

Print Friendly

Comments

  1. Mary says:

    Penny, yours looks better, and definitely sounds more healthy, than the Fig Bistro one! Love this idea and will give it a shot. I was desperate for quiche a couple of weeks ago, hadn’t had any in ages – made one with crabmeat, shallots and gruyere cheese andi t was delicious – but of course it had a pastry crust! I too need to cut back on the carbs – especially as this darned prednisone I’m still taking is now packing on the pounds I worked so hard to lose late last year! Can’t win it seems, pain or gain!

    Hugs – Mary

    P.S. It got really cool here again but should warm up tomorrow – bit concerned for the blooms.

  2. Melanie says:

    Looks delicious, Penny. I love quiche – and asparagus. Unfortunately, I’ll have to pass on the onions because I’ve recently discovered that I have an intolerance for them (horrible GI issues). And I’ll do the same as you with replacing the cream with a lower-fat milk. Thanks for the recipe!

  3. Kathy says:

    You have always made the best quiche in our family !! Looks yummy !

  4. Jane says:

    This looks so good, Penny. You know, I’ve never made a quiche with a crust, I just made it the way a girlfriend told me and never changed anything except the veggies! This looks very, very good, I’m going to try the half and half. I’m really in the mood for it now!

    XO,
    Jane

  5. This is just what I love in my quiche! You take such appetizing photos of everything. I have left the crust off our quiche for quite some time and I am used to it now. It’s the filling I really like anyway.

  6. Darla says:

    This looks so good Penny. You are right about one vice at a time. I’m currently working on cutting out fat and it seems like there is fat in everything.. Ok,, maybe just everything I seem to want to eat.

    Darla

Speak Your Mind

*