Crustless quiche: the easy recipe
How to achieve the right texture for a crustless quiche so that it holds its shape well?
- 3 egg units
- 1/2 liter of milk
- 120g flour
- 100g grated Gruyère cheese
- 4 slices of ham (or 250g of bacon lardons)
- Butter a cake tin. Place the diced ham or bacon pieces in it.
- Mix together the flour, eggs, milk and grated Gruyère cheese.
- Pour the mixture into the mold, over the bacon.
- Bake for 40 minutes in a hot oven, 210°C or gas mark 7.
To make a firm, crustless quiche that slices easily, the secret lies in the perfect balance of eggs, milk, and especially flour. It's the flour that will coagulate during baking, replacing the traditional crust and binding everything together. Be sure to whisk your mixture well to avoid lumps, and bake for 40 minutes at 210 degrees Celsius (410 degrees Fahrenheit) to ensure the center is perfectly set.
Which mold should I choose to easily unmold my crustless quiche?
Since there's no pastry base to protect the filling, choosing the right pan is crucial to prevent the crustless quiche from sticking. Ideally, use a silicone springform pan, which guarantees perfect unmolding. If you opt for a glass or ceramic dish, be very generous with buttering the sides before adding your ham cubes, and you can even dust them lightly with flour.
Can the ingredients of this crustless quiche recipe be adapted?
This classic crustless quiche is the ultimate zero-waste recipe, as its base can be adapted to suit all your preferences. You can replace the ham or bacon with salmon, goat cheese, chorizo, or tuna. For a vegetarian version, add pre-cooked seasonal vegetables. Just be sure to drain your vegetables (like zucchini or mushrooms) well before adding them, so they don't release water and become soggy during baking.
