Crustless Quiche

We are still digging out from a snow-storm that dropped almost a foot of snow in our area. I realize that many people had much more than that, but it is still a substantial amount to shovel & clear away. That being said, we were in the mood for a simple & satisfying dinner.

Crustless Quiche to the rescue.

What is a quiche:  the quiche filling is a flavouring held together with a custard–that is, eggs and a liquid of some sort. The eggs slowly set in the oven, holding the rest of the ingredients in a creamy suspension.

Usually a quiche is baked in a shell or pie crust; but I’m too tired to fuss with that today. You can put anything you want into this dish; all kinds of vegetables, left over ham or chicken, bacon & any kind of cheese you like…whatever you have on hand.

Here is how today’s dinner came together. My filling consisted of 1 onion, 1 shallot & 1/2 a sweet red pepper, all finely diced.  I gently sautéed them untill they were just softened, then added them to a well-greased shallow pan. I grated approximately 1 cup of cheddar cheese & sprinkled that over the sauteed veggies; then poured over the custard mixture & popped it into a 375F oven for 35 minutes.

While the quiche was baking, hubby made one of his fabulous salads to round out the dinner.

The quiche came out of the oven and I let it rest for 10 minutes. This gives it a chance to set up so that it can be cut & serve nicely.

All I can say is YUM!

I loosely base my quiche on Julia Child’s Master Recipe:

Cheese & Bacon Quiche

{for a 9″ quiche, serving 6}

  • 6 strips of cooked bacon, crumbled
  • a 9″ prebaked pie shell
  • 1/2 cup grated Swiss Cheese
  • seasonings: salt, freshly ground pepper, & nutmeg


  • 4 large eggs, blended with enough milk or cream (or combination of both) to make 2 cups


  1. Preheat oven to 375F
  2. Sprinkle the bacon pieces over the bottom of the pie shell; and then the cheese
  3. Season the custard, and pour it to within 1/8″ of the rim
  4. Bake 30 to 35 minutes in preheated oven, until puffed and slightly golden
  5. Let stand for 10 minutes before serving

I hope you enjoy this…let me know if you try it out! 🙂

Until next time, Connie




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