Sorry, crust. You used to be my favorite part of quiche, but the rich and cheesy filling in this pie is the star event, and I didn’t even notice you were missing. Yes, you will forget all about the crust when you bite into the soft and ultra-creamy custard made with heavy cream and whole eggs and egg yolks. Grated cheddar, ham, and broccoli folded into the delicate custard add substance that is both pleasing and filling.
The Trick for Extra-Creamy Quiche
The trick to creating a tender and creamy filling is heavy cream (also called “heavy whipping cream” or just “whipping cream”) and a high proportion of egg yolks. That’s all there is to it. I was tempted to load this with more vegetables, but decided to limit the filling ingredients in order to let the custard take center stage, where it belongs. Welcome to my Saturday brunch special!
Make It Ahead
Quiche is very forgiving, and this crustless version is no exception. You can make it ahead, refrigerate it for up to three days, or freeze it for up to one month. To refrigerate and reheat the quiche:
Let the baked quiche cool to room temperature, cover it with foil and refrigerate.To reheat it, take it from the fridge to the oven. Loosen the foil so it loosely covers the quiche. Bake at 350oF oven for 15 to 20 minutes, or until it is hot all the way through.
To freeze and reheat the quiche:
Let the baked quiche cool to room temperature and cover it with plastic wrap. Wrap it in double thickness of foil, label, and freeze for up to one month.To reheat it, remove the wrapping from the frozen quiche and loosely cover the top with foil. Bake at 350°F oven for 20 to 25 minutes, or until it is hot all the way through.
The Difference Between Crustless Quiche and Frittatas
A frittata is like an omelet, with eggs and filling scrambled together and then baked or cooked on top of the stove in a skillet. While a frittata consists of eggs and filling, a crustless quiche is made with eggs and milk or cream to make a custard. Cheese, various vegetables, and ham or bacon are added, and the filling is then baked in a casserole dish. We’re eliminating the crust here, of course, but if you really wanted to, you could bake this filling in a fully baked pie crust of your choosing. The baking time is the same.
Check Out These Other Quiche Recipes
Cheesy Crustless Quiche with Bacon and Tomatoes Spinach and Artichoke Quiche Quiche Lorraine Ham and Asparagus Quiche Zucchini and Tomato Quiche
Cook the broccoli in the boiling water for 4 to 5 minutes, or until tender. Strain the broccoli to remove the water, and spread the broccoli over the bottom of the baking dish. Bake the quiche until the top is golden and the center puffs, but it is still slightly wobbly in the center, 35 to 40 minutes.
