Newest Quiche Recipe - Crustless Quiche

 

I've posted two quiche recipes before, one using a store-bought crust and one useing a press-in homemade crust. 

This is a quiche recipe that does not require making or purchasing a crust. The crust forms from the flour and baking powder added to the egg batter, which is poured over the other ingredients - which have been arranged in the baking dish. The flour sinks to the bottom and forms a sort of crust. Per the website I looked at, you can use gluten-free flour for this recipe as well.  

Preheat oven to 350. Prepare a large Emil Henry baking dish, buttered on the inside. 

Ingredients for this Quiche: 

About 1 cup of frozen spinach, thawed

Half cup of chopped fresh onion, drizzled with olive oil and microwaved for 1-2 minutes 1/4 of a red bell pepper chopped

1/2 cup or so of sliced precooked mushrooms 

Grated cheddar and or Parmesan or other grated cheese- maybe 3/4 cup

4 eggs

1 cup or a little more half and half 

1/2 cup flour plus a tablespoon or two 

3/4 teaspoon baking powder

1/2 teaspoon salt 

A few grinds of pepper

A shake or two of Mrs dash original 

Nutmeg to sprinkle on top

Mix eggs plus the ingredients that follow above with an egg beater like you would for German pancake, pour over the other ingredients (veggies and cheeses) which have been spread evenly in the baking dish, top with a sprinkle of ground nutmeg. 

Bake at 350 for 30-35-40 minutes or until knife inserted into center comes out clean - will be puffed up and seems to cook more quickly than a quiche made in a crust.

Photo below is a slice of the quiche with a serving of oven-baked polenta, using the recipe from Mediterranean Everyday.