Saturday, August 2, 2014

"Anything Quiche" (Crustless or with Crust)

I can't take any credit for this recipe, as it's my Daddy's creation and it's by far the best quiche I've ever eaten time and time again! (And I'll fight you on that if you try and say otherwise!...not really...).  Which, I actually didn't get his permission to post this to the world (sorry Dad!  Forgive me?)  I'm calling this the "Anything Quiche" because this recipe is really so versatile I don't want to limit it by saying exactly what kind of ingredients are in this.  You really can add ANYTHING to this!  Any combination of veggies, meat and/or cheese works for this.  The recipe is for a basic Quiche Lorraine (bacon, onion, and Swiss cheese), but you can substitute and add various other ingredients- don't let the recipe limit you on whatever you're craving (or have on hand!)  The pictures in this post are for a spinach, turkey bacon, onion, and Swiss/Monterey Jack cheese quiche.  My favorite combo of cheese is Swiss and Gruyere- they both balance each other out so well it makes for one killer quiche!  The recipe also calls for heavy cream, but I've used half and half before and though it's not as rich of a flavor, it does still work fine if that's what you prefer.  You can also make this recipe with OR without the crust.  I make it without crust (makes it low-carb and gluten free), but it's just as amazing with the crust too (and more true to an actual quiche...)!  Either way, just make sure you butter or spray the pie plate first.  I use my Misto with EVOO in it and it works great with no sticking.  

Use a 9" or 9.5" pie plate either way.  The deep dish crust will need at least that much space, and the crustless quiche fits perfectly in that size as well.  If using crust, you can pre-cook it first for a crisper crust, but it's actually not even necessary (my Dad never does when he makes it).  And yes, having brown on the sides of the crustless quiche is perfectly normal- you didn't burn it!

See?  Brown sides.  Perfectly normal!

  I LOVE to make this on the weekend and then eat off it for quick "on the go" breakfasts throughout the week.  Just pop it in the microwave, throw it in a tupperware, and it tastes just as good as it did hot out of the oven!  And it's VERY filling!  I can go hours and not get hungry again because there's so much protein in it from the eggs, cheese, bacon, and spinach.  The basic method to the quiche is this:  cook your meat and/or veggies first (unless you're using frozen spinach, then just let it thaw and then "squeeze" out all the extra water with your hand over the sink and again squeeze it with a paper towel), let them drain, mix together wet ingredients with seasonings, pour into the pie pan, add the veggies/meat/cheese, lightly blend with a spatula (or a spoon...I just think a spatula works better...that might be in my head though...), cook and eat! Easy!  If you're using fresh spinach or kale, make sure that you saute and drain it first (can do this along with the onions if using them), otherwise all the liquid will be released once it's cooking and the quiche will end up being too runny.  Runny quiche=sad quiche (because you probably won't get to eat it...and that's sad...tragic really).  Once again, I'd recommend buying a block of the cheese and shredding by hand, as it melts better fresh off the block, but if you don't want to do that, at least buy the Sargento brand of shredded bagged cheese- that's the only brand I've really found to melt anywhere similar to freshly shredded.   

Also, if you can, I highly stress investing in whole nutmeg!  


The freshly grated nutmeg tastes 10 times better than the pre-ground stuff.  And though it's a little pricier to buy initially, you will hang onto it FOR-EVER!  I think I've had my jar at least 2 years and I just used my second or third nutmeg (and I bake and cook A LOT).  The difference in the flavor it makes in baking is amazing.  Invest in it!  You'll need a grater for it too- I have a microplane.  You just grate it along the microplane, and in 2 seconds you've got fabulous tasting nutmeg- it's quick and easy and worth the investment!

Worried about what to add to your quiche??  Don't!  You can really make any combination with this.  Broccoli and cheddar, ham and cheese, mushroom/peppers/onions, asparagus and gruyere...anything! When I go home to visit, Saturday mornings are a lot of times filled with Daddy's "clean out the refrigerator" quiche- which means he goes through the fridge and finds whatever leftovers they had that week, or whatever is in the pantry, and throws them into the quiche and it always tastes fantastic!  There have been some interesting combinations at times, but it's always turned out delicious!  So, release your creative juices and make up your own combinations (or, if that intimidates you, just use what I've posted below!).

Now to just hope that I don't get in trouble for sharing my Daddy's "secret" recipes...oops!

Turkey bacon, spinach, and onion quiche with Swiss and Monterrey Jack cheese

 Yep.  Tastes as good as it looks!

"Anything Quiche" (with or without crust)
Serves: 4-8 servings (depending on how big you cut your slices!)

4 eggs
1 cup heavy cream (or half-and-half)
1/4 tsp nutmeg (freshly grated is best)
2 cups Swiss cheese (or use 1 cup each of 2 different kinds)
1/2 onion, diced
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 pound bacon, diced before cooking (or just use 4 slices if adding more than just bacon and onion)
1 deep dish pie crust (optional)- pastry dough or pie shell is fine
(I added one 10 oz package of frozen spinach, thawed and "squeezed" out to remove excess liquid)

*For any other combination, just substitute the bacon/onion for the other ingredients you add

Cook bacon and saute onion in a pan and set aside to drain on a paper towel lined plate. (If using fresh spinach/kale, saute and drain as well).  Preheat oven to 425 degrees.  Butter or use Misto EVOO to coat a 9-9.5" deep dish pie pan.  If using crust, add pie crust/dough to pan and either cook it first (for a crisper crust, but not necessary) or set it aside.  If NOT using crust, just spray/butter pan and set aside.  Wisk eggs, heavy cream (or half-and-half), nutmeg, salt, and pepper in a medium bowl.  Pour into the prepared deep dish pie pan.  Add bacon, onions, and cheese (and/or whatever other ingredients you're using) and lightly blend (I prefer using a spatula).  Place in the preheated oven for 15 minutes.  Turn oven down to 325 degrees and cook for 30 minutes more and check for doneness with a toothpick.  Cover with foil the last 10 minutes if crust is getting too brown (if not using crust, you likely will not need to cover it).  Cut into slices and serve.

Bon Appetit,

1 comment:

  1. I love crustless quiches - that way I can use my calorie bank on more cheese! :P

    I sometimes use sliced canned potatoes as the base of my quiches too - so good! It was so nice meeting you Megan! :D