Universal Crustless Quiche

Crustless Zucchini Quiche

Crustless Zucchini Quiche

I’ve mentioned Marcy Goldman’s Quiche-in-a-Loaf as a good option for fancy entertaining. For everyday meals I often make a simpler crustless quiche. This  recipe comes from the Tightwad Gazette (p. 763). My own variation appears lower down.

Ingredients:

  • 1 cup plain yogurt, milk or soft cheese
  • 1/4 cup water
  • 2-3 eggs
  • 1 cup flour
  • 1/2 cup grated cheese
  • 1/4 cup chopped, cooked meat For a kosher version, use tuna or additional vegetables.
  • 1/4 cup chopped, cooked vegetables.

Preheat oven to 425° F. Mix ingredients thoroughly. Pour into a greased 9-inch pie plate and cook in a 200° C. (425) oven for 23-35 minutes until brown. Or cook in the microwave on high just until the center is set, 12-14 minutes.

When you are baking a quiche with finely grated onions, carrots, or zucchini, you can add them raw. But if you are making the quiche in the microwave, the onions and celery should be softened in advance. One grated onion should cook for about 5 minutes on high.

Here’s how I made two versions of crustless quiche last week. One had zucchini, and one mushrooms. I made enough to make it worthwhile to turn on the oven, especially since I could skip pre-cooking the onions.

Ingredients:

  • 2 onions
  • 6 eggs
  • 3 cups flour
  • 2.5 teaspoons baking powder
  • 1 cup plain white soft cheese (or yogurt, milk, cottage cheese, or ricotta)
  • 2 cups of milk
  • 1/2 cup oil
  • 1 large zucchini
  • 4 large mushrooms

Instructions:

  1. Lightly beat eggs in a large mixing bowl.
  2. Chop two onions in the food processor and add to bowl.
  3. Add flour, baking powder, cheese, milk, and oil and mix well.
  4. Chop zucchini finely in processor.
  5. I added some to the main bowl, but one of my kids objects to too much zucchini so I put most of it directly into the baking dish. I used a 9×13 (23×32 cm.) inch Pyrex baking dish. I don’t oil the pans as there is enough oil in the recipe.
  6. Chop mushrooms and place in a second baking dish. I used a 9-inch pie (23 cm) plate.
  7. Divide the batter between the two pans. Mix the batter together with each vegetable.
  8. Bake until brown.

Try playing around with the recipe. Don’t worry if the texture seems loose as it will firm up during baking. I include oil because I skip the high fat cheese.. The oil adds flavor and I don’t have to grease the pan.  You can also add fresh or dried herbs.

Quiche is great for using leftovers like tomato sauce, salad (no lettuce), broth, liquid from vegetables, fish, chopped or mashed potatoes, or more.

If you enjoyed this post you might also like:

Homemade Flour Tortillas

Don’t Stir the Pot: Make It in the Microwave Instead

Microwave Myths

Getting the Most Out of Your Conventional Oven

Creative Pie Crusts

Share

Related posts:

Comments

  1. What is half-and-half called in Israel?

Trackbacks

  1. [...] Universal Crustless Quiche [...]

Speak Your Mind

*

CommentLuv badge