This is an excellent dish for any occasion. The quiche makes a great Sunday or a holiday breakfast, an elegant lunch, or a simply delicious dinner.
Crustless quiche is equally good when enjoyed warm, from oven, or cold, at room temperature.
I like to serve it warm for dinner with cold cuts of roast beef, prosciutto, smoked Spanish sausage, Italian salami, or other cured meats.
Cold quiche can make a tasty and stunning appetizer which will melt in your mouth, if cut into bite size cubes or triangles and presented on a nice platter.
With reduced calories, this soufflé like crustless quiche is one of my favorite meals to make.
Crustless Vegetable Quiche
- 1 small head broccoli, florets coarsely chopped
- 1 small yellow zucchini, cut into cubes
- 1 small green zucchini, cut into cubes
- 150-200 g spinach
- 6 eggs
- ½ cup cream (half-and-half)
- 1 cup grated cheese (Gruyere, Emmental, Gouda, and Jarlsberg)
- Black pepper
- Pinch of nutmeg
- Pinch of cayenne pepper (optional)
- Olive oil for cooking
- Butter for greasing form
In a frying pan heat the olive oil. Add the broccoli and cook for 5 minutes.
Add the zucchini and cook for 3-5 minutes.
Add the spinach and cook for 1 minute, until the spinach is not “settle.”
Add salt and black pepper.
Preheat oven 350 F (170-180 C).
Grease a 9″ (23 cm) glass or ceramic pie dish with butter.
In a bowl, lightly beat the eggs. Stir in salt, pepper, nutmeg, cayenne pepper, and cream. Stir in the cheese. Add the vegetables and mix.
Fill the pie dish with the filling and bake for about 20 minutes. The center of the quiche should be should be a bit watery (jiggle).
Remove the quiche from the oven, let stand for 3-5 minutes. Cut into portions and serve with a slice of good bread.
Cool completely, cut into pieces, and serve at room temperature as an appetizer.
Cook with pleasure and enjoy the world!