Sometimes I want quiche, but I don’t want all the calories from a doughy crust. Other times, I just don’t have a pie crust on hand when the craving sets in. Either way, my go to quiche recipe fits the bill. I simply grab a bag of the egg mixture from the freezer, defrost and bake. Woohoo! Perfect crustless quiche every time! (And, yes, it does work with a crust too.)
Read on for the tried and true recipe, the easy substitution formula and, of course, lots of tips!
- 5 eggs, lightly beaten
- 1 cup milk (skim or whole)
- ½ cup ham, diced
- 1½ cup Swiss cheese, shredded
- ¼ cup green onion, chopped
- ½ teaspoon thyme
- ¼ teaspoon salts
- ⅛ teaspoon pepper
- 9 inch pie crust (optional)
- Prepare all of the ingredients as indicated before you begin assembly.
- Add all of the ingredients to a ziplock bag (or bowl if you will be cooking right away) and combine.
- Follow the Cooking Instructions below if you will be cooking right away.
- To freeze, seal ziplock bag, removing excess air.
- Place ziplock bag with egg mixture inside another ziplock bag (for a little extra protection during the freezing and defrosting processes.)
- Print the Recipe/Cooking instructions and place it between the two bags so the cooking instructions are handy when you are ready to cook the quiche.
- Store in a flat position to minimize the defrost time and for easy storage.
- Thaw quiche in refrigerator for approx. 24-36 hours, if frozen.
- Preheat oven to 350F.
- Pour mixture into pie or cake pan coated with cooking spray (or a frozen pie shell.)
- Gently distribute egg mixture with fork.
- Bake uncovered for approx. 60-70 minutes or until an inserted knife comes out clean. The top should be lightly brown and will continue to set after removed from the oven.
- Allow quiche to sit for 10-15 minutes before cutting. Internal temperature should reach 160F.
Tips and Suggestions
- If the quiche begins to brown to quickly, but is not ready to come out of the oven, cover it with a piece of aluminum foil.
- Once the quiche is cooked, freeze individual pieces to quickly reheat in the microwave oven. Wrap pieces in plastic wrap and then store in a ziplock bag or airtight container. Microwave on high at 30 seconds intervals (about 1 minute) until heated through.
|Two slices of quiche wrapped up for the freezer.|
- The quiche pictured used skim milk (to be South Beach friendly.) Use whole milk for a creamier texture.
- It’s easy to make substitutions. Use any combination of up to 1 cup of meat and/or vegetables and 1-1/2 cups cheese. Adjust the seasonings too.
- Quiche Lorraine – replace ham with bacon and add about 1/2 cup of diced onion. Replace thyme with 1/8 teaspoon of nutmeg.
- Quiche Florentine – replace ham with chopped spinach (well drained) and about 1/2 cup of diced onion. Replace thyme with 1/8 teaspoon of nutmeg.
- Other mix-ins: sausage, Canadian bacon, spinach, mushrooms and asparagus.
- Make mini quiches in muffin tins. Reduce cook time to about 30 minutes.