This Ina Garten-Inspired Crustless Quiche is the perfect blend of simplicity and sophistication. Featuring a creamy custard base, vibrant vegetables, savory cheese, and optional meat, this dish is an excellent choice for breakfast, brunch, or a light dinner. It’s a versatile recipe that allows you to customize it with your favorite flavors, making it a household favorite.
Ingredients
Base Custard:
- 2 tbsp unsalted butter, softened
- 2 tbsp finely grated Parmesan cheese
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- ½ tsp kosher salt
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- Pinch of cayenne or paprika
Filling:
- 2 to 3 cups prepared vegetables (leeks, broccoli, onions, mushrooms, spinach, etc.)
- 4 oz grated or crumbled cheese (Cheddar, goat cheese, Gruyere, etc.)
- 1 to 4 tbsp minced herbs (parsley, chives, tarragon, etc.)
- ¾ cup chopped crisp bacon, diced ham, or salami (optional)
Optional Additive:
- 1 tbsp all-purpose flour (for extra structure, optional)
Instructions
- Prepare the Dish: Preheat your oven to 375°F (190°C). Butter a 9-inch pie dish or quiche pan and sprinkle the grated Parmesan cheese evenly over the bottom for added flavor and texture.
- Cook the Vegetables: If using vegetables, sauté them in a little butter or olive oil until softened and any excess moisture has evaporated. Set aside to cool slightly.
- Prepare the Custard Base: In a medium bowl, whisk together the half-and-half, eggs, egg yolks, salt, pepper, nutmeg, and cayenne or paprika until well combined. If using flour, whisk it into the custard base at this stage.
- Assemble the Quiche: Layer the cooked vegetables, cheese, and optional meat evenly in the prepared pie dish. Pour the custard mixture over the filling, ensuring it covers the ingredients evenly.
- Bake the Quiche: Place the dish in the oven and bake for 35–40 minutes, or until the quiche is set but still slightly wobbly in the center. A knife inserted into the center should come out clean.
- Cool and Serve: Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
Conclusion
This Crustless Quiche is a delightful combination of creamy custard, savory fillings, and fragrant herbs. It’s a versatile, no-fuss dish that works well for any meal of the day, offering endless possibilities for customization based on your preferences and pantry staples.
Ina Garten-Inspired Crustless Quiche: A Simple and Elegant Dish
A customizable, creamy crustless quiche loaded withvegetables, cheese, and optional meats, perfect for brunch or a light dinner.
Ingredients
Base Custard:
- 2 tbsp unsalted butter softened
- 2 tbsp finely grated Parmesan cheese
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- ½ tsp kosher salt
- Freshly ground black pepper to taste
- Freshly grated nutmeg to taste
- Pinch of cayenne or paprika
Filling:
- 2 to 3 cups prepared vegetables leeks, broccoli, onions, mushrooms, spinach, etc.
- 4 oz grated or crumbled cheese Cheddar, goat cheese, Gruyere, etc.
- 1 to 4 tbsp minced herbs parsley, chives, tarragon, etc.
- ¾ cup chopped crisp bacon diced ham, or salami (optional)
Optional Additive:
- 1 tbsp all-purpose flour for extra structure, optional
Instructions
- Prepare the Dish: Preheat your oven to 375°F (190°C). Butter a 9-inch pie dish or quiche pan and sprinkle the grated Parmesan cheese evenly over the bottom for added flavor and texture.
- Cook the Vegetables: If using vegetables, sauté them in a little butter or olive oil until softened and any excess moisture has evaporated. Set aside to cool slightly.
- Prepare the Custard Base: In a medium bowl, whisk together the half-and-half, eggs, egg yolks, salt, pepper, nutmeg, and cayenne or paprika until well combined. If using flour, whisk it into the custard base at this stage.
- Assemble the Quiche: Layer the cooked vegetables, cheese, and optional meat evenly in the prepared pie dish. Pour the custard mixture over the filling, ensuring it covers the ingredients evenly.
- Bake the Quiche: Place the dish in the oven and bake for 35–40 minutes, or until the quiche is set but still slightly wobbly in the center. A knife inserted into the center should come out clean.
- Cool and Serve: Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.