Monday, July 3, 2017

Crustless Quiche & Art Stuff

DEEP-Dish Quiche Pan
(biggest we could find, ignore
the mushy sentiment, lol)
We are indulging in crustless quiche lately. In fact, I'm a little embarrassed to admit that in the last month or so I've made about ten quiches! We've been making them for dinner twice a week in every incarnation we can think of. They're really, really good for you without the crust and now that I've perfected the recipe, I dare you to NOT like this quiche.

One of the best things about quiche is that you can  put practically ANYTHING in the "guts" of it to add flavor. Also, a dozen raw eggs are cheap and last an inordinately long time in the fridge. Finally, like me, you can make up the "guts" of the quiche in bulk, freeze them then as long as you always have some eggs, milk and potato starch, you're good to go for dinner that will serve SIX.

Here's my recipe for THE MOST DELICIOUS CRUSTLESS QUICHE you'll ever have, I promise. Now, you can modify all of the ingredients with different veggies, meats, cheeses and spices you want but I'll give you some guidelines.

#1 Don't skip the PESTO!!!
#2 Spray the pan WELL
#3 Use 2 cups "guts" per quiche

This is assuming you're using a pan of similar proportions to the one I have above. My quiche pan holds about 5 cups, this makes it very full but still movable, I put it on a cookie sheet just in case. Learned THAT lesson... twice ;o). Yep, this is me rolling my eyes at the screen. *Geez Jenn, you'd think you'd learn the first time, after you spilled a third of your quiche into a hot oven. Holy HELL Batman, what a mess!* 

The pan is 9 inches (22.5 cm) in diameter (not including fluting) and a little less than 2 inches (5 cm) high. Feel free to use sautéed spinach or baby kale, sautéed asparagus or broccoli or your other favorite veggie. I've substituted out chicken, pork loin, breakfast sausage, bacon and ground beef as the meat. I've always used an aged cheddar as the cheese but I'm sure you can come up with other great combos with the fillings. 

My final addition, just in the last week has been PESTO. Holy YUM Batman, Costco's own brand of Pesto taste divine in quiche! (Ok, it tastes divine on anything, even just on the spoon, lol. Seriously, how did I live without Kirkland Pesto for fortyish years?!??).

Ok, finally, here's the basic recipe:

Jenn's Awesome Crustless Quiche

12 eggs
4 Tbsp potato starch
1 cup (scant) milk of choice (we make our own out of cashews, see recipe below)
1 tsp salt
generous pepper
~ two Tbsp Pesto
2 cups quiche guts

For quiche guts:
(This is what I combined last week, no measurements necessary, get creative!)
  • Costco barbecued chicken
  • package of breakfast sausage or bacon
  • head or two of broccoli
  • shredded cheese of choice
  • Kirkland Pesto from Costco
  • Sun dried tomatoes
  • an onion or large handful of dried flakes of onion
  • any other veggie that's not watery (carrots, celery, cauliflower, asparagus, sweet potato)
{Cook all ingredients and either put them through a chopper or chop them up by hand (not including the pesto). Julienne or mince the sun-dried tomatoes. Mix all that you have in a big bowl then measure out into portion sizes of about two scant cups. Add 1/4 cup of Pesto to each 2 cups of "guts". Freeze in 2 cup containers.}

  1. Put "guts" into well sprayed quiche pan.
  2. Whisk the eggs, pesto, s&p, potato starch and milk together. Pour over guts.
  3. Bake @ 375 degrees F for 45 minutes.
  4. Sprinkle a little extra cheese over top of quiche and let melt as you make a salad to go with dinner! Cut into six pieces. Enjoy!

Cashew Milk
(tastes awesome, no grittiness, it's similar to the thickness of whole milk)

1 blender
1 cup cashews
4 cups water
dash of salt
1-2 Tbsp maple syrup (unnecessary if making this for quiche)
1 tsp vanilla (unnecessary if making this for quiche)

  1. Blend nuts and two cups water on high for two minutes.
  2. Stop blender and add the other two cups of water+salt (and other ingred. if using).
  3. Blend 30 seconds more. Pour into bottles. Recipe makes 5 cups of milk.
  4. Stores in fridge for about 4-5 days.
I'd love to hear if you LOVE quiche and what you think of the recipe. What do YOU put in your quiche? HELP ME with new flavor combinations!!

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  1. Ooh...scant and guts Jenn? really are stretching me here.
    I'm not even fussed on eggs!
    But you do say it's maybe I need to give it a go? Hubby has been requesting a quiche lately, especially with us having our own happy hens producing so many eggs daily.
    Thanks for sharing ;D
    Hugs to you xoxo

  2. That crustless quiche does look good and guess what? I may not have the same culinary talents but I have the same teapot!
    Wren x

  3. First you had me at quiche-and then-pesto-OMG-LOVE!!! Will def. copy your recipe and give it a go. Thanks so much! Hugs!


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