This crustless quiche is simple to make and simply delicious! Without a crust, it’s actually kind of like a frittata. The difference though, is that a frittata uses much less dairy, if any at all. A frittata is also first cooked on the stove top, and then finished in the oven. With this quiche, you just whisk the eggs and cream, add everything else in, and it’s ready to be baked. It’s that easy!
Another great thing about this recipe is that you don’t need to be exact with measurements. You can add as little or as much of what you like. I prefer my quiche chock-full of spinach, mushrooms and bacon, so the amounts I used are pretty generous. But you can add more or less of these ingredients, or your choice of other veggies and/or meat.
I know quiche is typically served for breakfast or brunch. But who’s to say you can’t have it for for lunch or dinner too?! This is so good I can eat it any time of the day!
CRUSTLESS QUICHE (Makes 8 servings)
1 cup cream
6 bacon strips, cooked and crumbled
85g mushrooms, sliced
60g fresh spinach
1-1/2 cups shredded cheese (any kind like cheddar, Swiss, mozzarella, parmesan, or combine them)
2 cloves garlic, finely chopped
1 tablespoon fresh basil, chopped (or substitute with 1 teaspoon dried basil)
1/2 tablespoon fresh oregano, finely chopped (or substitute with 1/2 teaspoon dried oregano)
salt and pepper to taste
1. Preheat oven to 375F (190C). Grease a 10-inch (25-cm) baking pan or casserole dish.
2. In a large bowl, whisk eggs.
3. Whisk in the cream.
4. Add in all the other ingredients and mix well.
5. Pour mixture into baking pan/casserole dish and bake for 45 minutes or until set and the top and edges are lightly browned.