Crustless quiche
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
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Crustless quiche
We've never made one but fancy quiche and salad for dinner tonight.
I've looked at two recipes - one has standard quiche filling but the other uses flour in the recipe.
Has anyone tried either type of 'crustless quiche' and has advice to share?
I've looked at two recipes - one has standard quiche filling but the other uses flour in the recipe.
Has anyone tried either type of 'crustless quiche' and has advice to share?
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Crustless quiche
I have made them a couple of times, never used flour, but in my experience they have a much higher proportion of egg to dairy than a normal quiche filling, so they are firm enough to slice without the pastry to hold them together
The Slimming World version uses 100g cottage cheese or quark to 6 eggs
https://www.slimmingworld.co.uk/recipes ... tte-quiche
I think the ones with flour are the "impossible pie" type, the batter does split to form a crust like layer on the bottom
The Slimming World version uses 100g cottage cheese or quark to 6 eggs
https://www.slimmingworld.co.uk/recipes ... tte-quiche
I think the ones with flour are the "impossible pie" type, the batter does split to form a crust like layer on the bottom
Re: Crustless quiche
The crustless quiche recipes I've looked at just use eggs, and don't add milk, which would make the filling robust enough to survive without a pastry case.
One of my favourite summer recipes is for the infamous Australian 'Courgette Slice', which could perhaps be described as a cross between a crustless quiche, a frittata and a savoury cake. It contains vegetable oil as well as flour.
The result is something sturdier than a frittata, which makes it really useful for picnics or other forms of outdoor eating.
This is the recipe I use:
https://mainlybaking.blogspot.com/2018/ ... herbs.html
One of my favourite summer recipes is for the infamous Australian 'Courgette Slice', which could perhaps be described as a cross between a crustless quiche, a frittata and a savoury cake. It contains vegetable oil as well as flour.
The result is something sturdier than a frittata, which makes it really useful for picnics or other forms of outdoor eating.
This is the recipe I use:
https://mainlybaking.blogspot.com/2018/ ... herbs.html
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Crustless quiche
It sounds a bit like the Meissen cheesecake that Uschi introduced us to. That has no pastry, or biscuit base. It's held together with egg yolk and a bit of semolina, with the beaten egg whites stirred in at the last minute. Holds up well.
Re: Crustless quiche
Suelle wrote:The crustless quiche recipes I've looked at just use eggs, and don't add milk, which would make the filling robust enough to survive without a pastry case.
One of my favourite summer recipes is for the infamous Australian 'Courgette Slice', which could perhaps be described as a cross between a crustless quiche, a frittata and a savoury cake. It contains vegetable oil as well as flour.
The result is something sturdier than a frittata, which makes it really useful for picnics or other forms of outdoor eating.
This is the recipe I use:
https://mainlybaking.blogspot.com/2018/ ... herbs.html
Not sure why you call it 'infamous' Suelle!!
Usually called 'Zucchini slice' over here - lots more Italians around than French people!!
I've made it a lot in the past - kids love it (I like it too) and it's good cold for picnics or snacks.
You can sneak other veggies in too - I add mushrooms and use spinach if I don't have zucchini.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Crustless quiche
I usually add less liquid to a quiche than one is supposed to anyway. I find eggs and a generous splash of milk is fine for a crustless quiche. No flour as the whole point is to reduce carb in my case but I do like the look of the 'souffle' version.
I have only recently started making these and like it more than I thought I did. What do people cook theirs in? I tend to use a ceramic dish and serve straight from it but imagine you'd need baking parchment or something if you wanted to transport it for a picnic. The mixture would be too liquid for a loose based tin.
I have only recently started making these and like it more than I thought I did. What do people cook theirs in? I tend to use a ceramic dish and serve straight from it but imagine you'd need baking parchment or something if you wanted to transport it for a picnic. The mixture would be too liquid for a loose based tin.
Re: Crustless quiche
Perhaps I should have said 'famous', Rainbow.
It's something that every Australian seems to know, but hardly anyone here has heard of, and it's so good!
It's something that every Australian seems to know, but hardly anyone here has heard of, and it's so good!
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Crustless quiche
Earthmaiden wrote:...
The mixture would be too liquid for a loose based tin.
A commenter re a runny recipe elsewhere said to turn the base upside down in a springform tin as that helped stop leaks. Might be worth a try?
I use a Pyrex dish as it's the right size and height, rather than for any preferential reason. It probably needs 5mins longer than tin but otherwise works OK. I line the base and if feeling diligent leave a paper handle each side.
Re: Crustless quiche
I’ve never used flour . Either eggs with very little milk, or instead of milk I use quark or cottage cheese , the only worthwhile use I’ve found for it !!
Re: Crustless quiche
Suelle wrote:Perhaps I should have said 'famous', Rainbow.
It's something that every Australian seems to know, but hardly anyone here has heard of, and it's so good!
So only famous in Oz!!
I didn't realise that - and I agree, it is good and very versatile
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Crustless quiche
I´ve been wondering ( and I do that sometimes .)
Isn´t a crustless quiche an oxymoron?
Isn´t a crustless quiche an oxymoron?
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Crustless quiche
I bought a crustless quiche from Morrison’s that turned out to have a disc of pastry - in fact a soggy bottom - underneath but no side walls. I was rather disappointed
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Crustless quiche
Well, that's not crustless is it?!
I wondered if they started selling them with that name so that more people might unconsciously think it was 'slimming' than if it was marketed as a frittata. I first heard the term at Slimming World and think it grew from there. Now that so many are on low carb diets I think a crust base for something named 'crustless' would annoy a lot of people. It sounds unpleasant enough to leave without feeling either guilty or deprived.
I wondered if they started selling them with that name so that more people might unconsciously think it was 'slimming' than if it was marketed as a frittata. I first heard the term at Slimming World and think it grew from there. Now that so many are on low carb diets I think a crust base for something named 'crustless' would annoy a lot of people. It sounds unpleasant enough to leave without feeling either guilty or deprived.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Crustless quiche
Nigel has one today, though calls it a baked omelette https://www.theguardian.com/food/2021/j ... a-omelette
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Crustless quiche
liketocook wrote:Nigel has one today, though calls it a baked omelette https://www.theguardian.com/food/2021/j ... a-omelette
I would call that an omelette, as he does start with an oil and butter mix in a frying pan, and only egg in the batter, no dairy
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Crustless quiche
Stokey Sue wrote:liketocook wrote:Nigel has one today, though calls it a baked omelette https://www.theguardian.com/food/2021/j ... a-omelette
I would call that an omelette, as he does start with an oil and butter mix in a frying pan, and only egg in the batter, no dairy
True I hadn't thought it through that far but it does sound really tasty
Re: Crustless quiche
so that mean that the only difference between it and an omelet is where it's been cooked, then, rather than any ingredient difference?
and it's a synonym for a frittata?
can you call it that if you've scraped the filling out of a quiche?
and it's a synonym for a frittata?
can you call it that if you've scraped the filling out of a quiche?
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Crustless quiche
can you call it that if you've scraped the filling out of a quiche?
And who gets to eat all the delicious pastry?
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Crustless quiche
Tbh I don't care what it's called as long as it tastes good.
I have a carton of eggs that are OOD and some lurking fridge bits. I'm going to make a pastryless baked eggy thingy for lunch.
I have a carton of eggs that are OOD and some lurking fridge bits. I'm going to make a pastryless baked eggy thingy for lunch.
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