Bloggin’ My CSA: Crustless Quiche
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.
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.)