Looking for a breakfast or just something that will snack the time away? Making quiche without crust will do both without adding much to our waistline.
As I currently have some time, I was surfing on the internet yesterday. Looking to find new, exciting ideas, inspiring meals that I’ve never tasted before, to amaze my loved ones with. Looking for a long time unfortunately couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I came across this yummy and simple dessert by chance on Suncakemom. It seemed so delightful on its photos, that called for quick action.
It was not difficult to imagine just how it is made, how it tastes and just how much my hubby is going to enjoy it. Mind you, it is extremely easy to delight the guy when it comes to cakes. Yes, I am a blessed one. Or possibly he is.Anyway, I visited the webpage and then followed the step-by-step instuctions that had been accompanied by impressive images of the task. It just makes life less difficult. I could suppose it’s a bit of a hassle to take snap shots down the middle of baking in the kitchen because you ordinarily have gross hands so that i sincerely appreciate the time and effort she devote for making this post and recipe easily implemented.
Having said that I’m inspired to present my own, personal recipes in a similar fashion. Many thanks for the thought.
I was fine tuning the initial mixture create it for the taste of my loved ones. Need to mention it turned out an awesome success. They loved the flavor, the thickness and enjoyed getting a treat like this during a hectic week. They basically demanded lots more, many more. Thus the next time I’m not going to make the same miscalculation. I’m gonna double the amount .
You can find more crustless quiche recipes at SunCakeMom
Dice or slice the bacon, pancetta or lardon.
On medium heat render out the fat for about 10 minutes. Move the pieces around to avoid burning down and uneven browning.
We are going to use the rendered out fat to caramelize the onions. Add the onions and saute it on high heat for about 5 -10 minutes.
When it gets a glassy / translucent color lower the heat to medium low and cook it for about 15 – 20 minutes.
Add garlic and scallion then cook it until the garlic gets fragrant for about 2 – 5 minutes. This is the time to add optional vegetables like broccoli too. It can be added frozen in which case at least 5 -10 more minutes of frying recommended.
Beat eggs then mix in the cream and milk. If we run out of milk or cream just substitute one with the other.
Mix in the bacon, onion, scallion and any optional vegetables then add the cheese.
Pour filling into the pie baking form.
However, we don’t have crust now a crust protector should be prepared as generally the sides are setting earlier than the middle. During baking, check the sides and if the middle is still wobbly while the sides are getting golden brown take the crust-less quiche out of the oven and apply the crust protector. Applying it beforehand is also an option, given that we have something that will prevent the foil to fall off.
Place the quiche into a 350°F / 180°C oven and bake it for 20-30 minutes. Don’t forget to take the crust protector off to get a lovely golden brown color. Check if the eggs set by making a little cut somewhere in the middle.