A "crustless quiche" would turn out something like a Spanish tortilla. Unless you have a medical reason to avoid gluten (like you are celiac) or you want to avoid butter or lard in the crust, a crustless quiche is kind of like a burgerless burger. It has ceased being a quiche and is now something else.
But just off the top of my head.
Take a potato..and slice it thin--with a mandoline if have one.
Spiral those slice out in a buttered castiron pan..and crisp the bottom on the stove top. Bake that until the potatoes are tender and pour in the filling and bake until the filling cooked through.
Mark Bittman's got a very basic recipe you could play with here: http://www.nytimes.com/2008/05/07/dining/07mini.html?ref=dining
or if it's the butter crust that you're trying to avoid, you might consider a rice crust-just mix 2 cups cooked rice (brown is nice) with an egg white, press it into a well-oiled pie plate, and blind bake it for 10 minutes or so before you fill it. It can be an easy way to substitute if you're all out of butter, and brown rice lends a bit of a nutty flavor.
I know this is an old thread, but curious to find out if the rice crust doesn't come out too dry?
Also, I've tried making crustless quiches in the past and they can come out very rubbery because the egg is not protected by the crust. I've learned to cook mine inside a baking dish filled with hot water (bain marie sort of). Thank you!
From the search box, top right, 7 recipes -- http://www.food52.com/recipe/crustless%20quiche
The Quinoa and Kale recipe is one of the most popular recipes on the site, and I've made it with excellent results.
8 Comments
But just off the top of my head.
Take a potato..and slice it thin--with a mandoline if have one.
Spiral those slice out in a buttered castiron pan..and crisp the bottom on the stove top. Bake that until the potatoes are tender and pour in the filling and bake until the filling cooked through.
or if it's the butter crust that you're trying to avoid, you might consider a rice crust-just mix 2 cups cooked rice (brown is nice) with an egg white, press it into a well-oiled pie plate, and blind bake it for 10 minutes or so before you fill it. It can be an easy way to substitute if you're all out of butter, and brown rice lends a bit of a nutty flavor.
Also, I've tried making crustless quiches in the past and they can come out very rubbery because the egg is not protected by the crust. I've learned to cook mine inside a baking dish filled with hot water (bain marie sort of). Thank you!
The Quinoa and Kale recipe is one of the most popular recipes on the site, and I've made it with excellent results.