Crustless Quiche
Imagine all the creamy, eggy goodness of traditional quiche but without the crust. It’s hassle free and delicious.
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
Units Scale
- 3 tablespoons panko breadcrumbs
- 3/4 cup grated parmesan
- 3/4 cup mushrooms, sliced
- 1/2 cup bell pepper, diced
- 2 cups spinach, stemmed and chopped
- 1 1/4 cup shredded Gruyère cheese (or Swiss)
- 6 eggs
- 2 1/2 cups heavy cream
- 1 teaspoon salt
- pinch of cayenne
- butter
Instructions
- Heat oven to 350˚ F.
- Lightly butter an 11-inch pie pan.
- Spread the 3 tablespoons panko bread crumbs on the bottom of the pie pan.
- Layer the shredded parmesan on top of the bread crumbs followed by the spinach, Gruyère cheese, mushrooms and bell peppers.
- Whisk together the eggs until fully incorporated.
- Whisk the cream into the eggs along with the salt and cayenne.
- Pour the cream mixture into the oven.
- Bake for 50-55 minutes or until the custard is set.
- Let the quiche set 5-10 minutes before serving.
Notes
- If you’re using a 9-inch pie plate, reduce the number of eggs to 4, the cream to 2 cups, and the remaining ingredients by 1/3.
Find it online: https://lifeatthetable.com/crustless-quiche/
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