crustless — if not quite carb-less– quiche
June 12, 2012 § 1 Comment
if candor reigned supreme, i’d be the first person to tell you that more often than not, the crust makes the quiche. but, BUT, crusts are unquestionably pokey, pesky, time-consuming and, if you’re thirty-something and concerning yourself with such things, not always particularly kind to the waistline. on the other hand, always being terrifically good is terrifically boring, and strictly carbless anything (thirty-something or not) makes me stabby. enter the crustless — if not quite carb-less — quiche.
this will work equally as well as a low-effort breakfast as it will a low-effort dinner. i usually opt for the latter.
4 large eggs
1/2 cup self-rising flour. (NOTE: for the love of god, people, if you do not have self-rising flour on hand, do not buy it. instead, combine 1/2 cup of all-purpose flour with 1/2 tsp baking powder and 1/2 tsp of salt, and omit the salt noted below)
1/4 tsp salt
dash of cayenne pepper
1 1/2 c. milk
now you’ll want to select your filling. the following is pictured above (other options appear at the end of the post):
1 yellow onion, diced
6oz fresh spinach
1/2 c. feta
preheat to 400 degrees. spray a tart or pie pan with non-stick cooking spray (or opt for the butter). sautee onion in a tablespoon or so of olive oil over medium heat until translucent and lightly carmelized. add in spinach and stir lightly until wilty, bright spring green and reduced to approximately 1/4 original size. remove from heat and set aside. when cool-ish, do your best to remove excess moisture by pouring out of pan, or pressing in a dish-towel or paper-towel. skip this step if you must, but soggy filling makes for soggy quiche. fair warning.
in a medium bowl, whisk eggs, flour (or flour mixture) for a minute or so. the flour will likely look a bit lumpy in the eggs. no matter! add in milk and continue to whisk. add in filling and stir to combine. pour mixture in lightly greased pan. sprinkle cheese atop.
bake for 25-30 minutes until edges begin to lightly brown. the idea here is that the flour/flour mixture will settle out and form a barely visably there crust, that still tastes, um, crust-like.
set aside to cool, and serve with just a wee bit of salt sprinkled on top.
honestly, the possibilities are endless, and this makes for a nice “hey, i have leftovers that i should maybe-probably do something with” recipe. some ideas:
onion, chard and ricotta (pressed to release excess moisture)
onion, 3/4 c. tomatoes (i’d opt for cherry to decrease wetness) and goat cheese
onion, spinach, bacon and bleu cheese