here is a great recipe for crustless vegetable quiche which was spectacular and delicious.
eliminating the crust on this recipe allows the quiche to be baked for a much shorter time. after i tried this recipe, i think i am going to switch to this style of individual quiche, which could be used for a breakfast, brunch or even a light dinner. actually, the options are endless depending on the vegetables used along with the cheese selection.
for this recipe, which i adapted from another one found in Martha’s magazine, i used 2 baking dishes with an 8 ounce/1 cup capacity. most of my ramekins are much smaller, so i opted to use these baking dishes. they worked perfectly.
preheat the oven to 350 degrees. spray the baking dishes with canola oil. choose the vegetables for the quiche. i had a small amount of frozen broccoli heads and some asparagus tips that i used this week for these quiches. i microwaved them for 2 minutes to heat and soften. to the vegetables, i added 3 eggs, 1/4 cup half and half, and seasoned with salt and pepper. next, i stirred in 1/2 cup of shredded cheddar cheese and combined.
place the baking dishes on a small baking sheet and ladle the broccoli mixture into the dishes. place in the oven for about 35 to 40 minutes or until the top crust is golden brown.
serve the quiche with fresh fruit or along side a garden salad. this is a wonderful recipe that can be adapted in many ways.
incorporated into the mixture could be bacon, sausage, ham, green or red pepper, sauteed mushrooms, or onion.
a variety or cheese could be used as well, such as Swiss, Gruyere, fontina, or even pepper jack cheese. this is a very durable recipe that is going to become one of my new “go-to” offerings. Martha’s recipe was for four servings, so i altered the ingredients to make two quiche. so, if you need more for a party, double the ingredients.
here are the quiche ready to go into the oven. the amount of ingredients was just perfect for these dishes.