Looking for a breakfast or just something that will snack the time away? Making quiche without crust will do both without adding much to our waistline.
As I recently have some time, I had been browsing on the web last week. On the lookout for fresh, exciting thoughts, inspiring recipes that I’ve never tested before, to treat my family with. Searching for quite some time but couldn’t find too many interesting stuff. Right before I wanted to give up on it, I found this yummy and easy treat simply by chance. It looked so mouth-watering on its photos, it called for rapid action.
It absolutely was simple enough to imagine how it’s created, its taste and just how much my hubby is going to enjoy it. Mind you, it is very simple to impress him in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyhow, I visited the website: Suncakemom and simply used the detailed instuctions which were combined with great photographs of the process. It just makes life much easier. I can imagine that it’s a slight hassle to shoot photos in the middle of baking in the kitchen as you most often have gross hands so that i pretty appreciate the hard work she placed in to make this post .
With that in mind I’m inspired to present my very own recipes in a similar fashion. Appreciate your the thought.
I had been fine tuning the original formula to make it for the taste of my loved ones. I can mention it turned out an awesome outcome. They enjoyed the flavour, the consistency and enjoyed getting a treat such as this in the middle of a lively workweek. They quite simply asked for lots more, a lot more. Thus the next occasion I’m not going to make the same miscalculation. I am going to double the quantity .
The origanal recipe For Crustless quiche recipe is from SunCakeMom
Dice or slice the bacon, pancetta or lardon.
On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.
We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.
When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.
Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.
Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.
Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.
Pour filling into the pie baking form.
However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.
Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.