Let’s venture into the savoury world for a quick and easy recipe of crustless quiche.
It’s a very versatile recipe and one that you can prepare ahead of time. You can prepare the ingredients first and then assemble and bake later, or you can make a big batch of batter that will keep for up to 4 days in the fridge or make a whole quiche and freeze it so you always have something to fall back on when you’re short on time to cook!
In France, we usually eat quiche for lunch or dinner with a simple green salad on the side but if you fancy eggy savoury breakfast then quiche is for you anytime of the day!
The traditional quiche lorraine is a kind of savoury egg tart with lardons (diced bacon) and Gruyère (strong Swiss cheese) baked in a pie crust (shortcrust pastry recipe). Some people from the Lorraine region say the original recipe doesn’t even contain cheese at all but nowadays all French recipes add Swiss cheese to the recipe because it makes the pie more moist and gives a nice caramelized color to the top like a gratin. You could buy the dough but it’s really easy to make yourself, I’ve put a recipe here. Or you could just skip the dough completely by just adding some flour to your egg batter! Now the crustless quiche is the only kind I’m making because it’s really good and soooo easy! If you find the right blend of gluten free flour (all-purpose gluten free mixes would probably work fine) that binds the batter enough to hold once baked, you can easily make it gluten free.
As you can see, the French recipe doesn’t include onions but that’s what I love with quiches, you can do anything you want with it! The base is always the same batter and then you add whatever pleases you 🙂 It’s a great way to eat some greens and veggies without even noticing and because of the eggs it’s packed with proteins and super healthy! I can’t stress enough that the quality of your eggs will make the quality of your quiche. If you can, use organic eggs or at least eggs from free run or free range grain-fed.
Leftover quiche will keep in the fridge for up to 4 days (or weeks in the freezer).
My favourite variations include:
- spinach-roasted peppers-caramelized onions-goat cheese
- cauliflower-cheddar-Dijon-Madras curry spices
- 5-spice leeks and onions fondue-sundried tomatoes-parmesan
- spaghetti squash-kale-tomatoes (preferably meaty heirloom varieties)-cottage cheese