Easy Crustless Quiche
This simple crustless quiche is delicious with just cheese or with any number of flavorful vegetables. Sauteed leeks, mushrooms and crumbled smokey bacon give this light dish body and crunch. Using potatoes, sweet potatoes or yams in place of a traditional crust saves time and makes a wonderful visual effect and great taste.
- 1 sweet potato, thinly sliced
- 2 medium potatoes, Yukon Gold or Red, sliced thin
- 2 tbsp butter
- 1 large leek, halved and thinly sliced
- 2 cups mushrooms, chopped
- 1 tsp fresh rosemary, minced
- 1 tsp fresh tarragon, minced
- 3 cloves garlic, minced
- 1/4 cup wine
- 6 eggs
- 1 cup heavy cream or milk
- 1 1/2 cups grated cheese, cheddar, Swiss or jack
- Salt and pepper
- Butter a 9-inch pie dish. Preheat oven to 425 degrees. In a large saute pan, melt remaining butter and saute leeks over medium-high heat. When just beginning to brown add mushrooms. Saute until mushrooms have released their liquids and it has mostly evaporated and a light browning occurs on the bottom of the pan. Add garlic and herbs and saute briefly, about 1-2 minutes. Add wine and simmer until almost completely reduced. Remove from heat.
- In a medium bowl mix eggs, cream or milk, and a pinch of salt and pepper. Add half cup of grated cheese. Using sliced potatoes create a tiled crust in pie pan from the center outward, using thinner pieces for the sides.
- Add filling and then top with egg mixture. Sprinkle with remaining cheese and place in oven, reducing temperature to 350. Bake for 20-25 minutes, or until center has almost set, but moves slightly when jiggled.
- Let rest for 10-15 minutes prior to serving.
- Try adding a variety of cheeses, including soft blues, or more robust goat cheeses to bring a depth and taste perfect for brunch or dinner alongside a bright salad.
- Use a mandoline or food processor to slice the potatoes for the crust. This will ensure that they cook in the same amount of time, as well as make them pliable enough to cover the walls of the pie dish.