Bloggin’ My CSA: Crustless Quiche

August 22, 2009 at 12:49 pm

You generally don’t think of whipping up a quiche in the middle of a hectic evening, but it’s easier and quicker than you think, if you’re willing to go without a crust.

When I was trying to figure out dinner and looking over some of the less storage-friendly ingredients that we had from the most recent CSA delivery, quiche seemed like a great idea. A tip of the hat to Heather for planting the idea in my head in the comments.

Crustless Chard, Sweet Onion & Corn Quiche

I didn’t have a crust, nor did I want to make one. Crustless quiche is quick and easy. You can prep (chop & sautee) whatever ingredients you need while the oven is pre-heating (400 degrees) and then get it all into a buttered pie pan for 30 minutes of cooking time. While it cooks, you can do other stuff like make a salad. I sauteed the chard, a sweet onion, and some corn kernels (we had previously roasted some of the ears of corn). I added the veggies to four beaten eggs and 1.25 cups of milk along with a bit of grated cheese. (Joy of Cooking tip: toss the cheese with a little flour to prevent it falling to the bottom and sticking.)



  1. Kelly says:

    Thanks for the tip on making a crustless quiche Mike! I never thought about this but often find myself with veggies that go bad before I can use them all up…NOT this week I will put them and the extra eggs to good use :)

  2. If you want to be fancy, you can call a crustless quiche a “tortilla al horno” in the Spanish fashion.

    I like to do crumb-crust quiches with crushed crackers or croutons. Then you still get a crust, but it’s easier and quicker than rolling out dough.

  3. Matt Bergman says:

    We made a green bean and potato pie. Came out surprisingly good. Used bread crumbs for the crust.

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