Monday, February 18, 2013

Crustless Quiche

This quiche recipe is adapted from Julia Child's Leek Quiche recipe in her book "Mastering the Art of French Cooking".

Quiches are really easy and are a great way to use leftovers. I like to make them in 16 oz pyrex containers so they are easy to take for lunch and each individual quiche develops a nice brown cheese crust on top.

Basic Quiche Ingredients:
3 eggs
1 1/2c heavy cream
1/4c shredded gruyere or comte cheese
1 T butter
pinch of sea salt and freshly ground pepper

Beat together eggs and cream, then add filling. Fill 3 16oz pyrex dishes. Sprinkle cheese on top and dot with butter.

Bake for 25 minutes at 375 deg. Let cool, pop the cover on and either take it with you or put it in the fridge. I like these best at room temperature. If eating hot, I put some paper towel or a napkin in a bowl and place the pyrex container in that.

Optionally, you can blend the cheese in with the rest of the ingredients, but on top it makes a nice crust and gives a nice bite, especially if you are using a really good cheese.

For fillings, get creative and use whatever you have leftover in the fridge. Quiche is great when you have vegetables that are starting to go bad so you need to use them quick.

- sauteed mushrooms and onions
- sauteed leeks + another 1/4c of cheese
- ham + another 1/4c of cheese
- use Feta instead of the other cheese, kalamata olives, and 4 oz defrosted frozen spinach

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