Tag Archives: quiche

No Fuss Crustless Quiche

During busy times of the year I enjoy making something that I can stretch out for a couple days. Something loaded with vegetables and flexible in ingredients. Quiche really fills the bill; but what if I don’t want to mess around with a crust? What if I want to lower the calorie count? The solution? Crustless quiche. You get the rich quiche flavor without the fuss of crust.

Quiches are versatile; whether served for breakfast, brunch, lunch or dinner. Pair them with a green salad and they will easily serve 6 people. Leftover slices are can be reheated in the microwave or toaster oven. You can use various vegetables, cheese or protein such as leftover chicken, cubed ham or freshly fried bacon. Use the ratio of 1 1/2 cups of mix-ins to 3/4 cup cheese. Make sure you saute your vegetables ahead of time. Try broccoli, spinach or kale for veggies; I have even used caramelized onions. For cheese try Gruyere, fontina, sharp cheddar or mozzarella.

CRUSTLESS QUICHE

INGREDIENTS:

  • 8 large eggs
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • Pinch of ground nutmeg
  • 1 cup of chopped and sauteed broccoli rabe
  • 1/2 cup cubed ham
  • 1 cup shredded Gruyere
  • 1/4 cup green onions, sliced, both green and white parts, or 3 Tbsp fresh chives

INSTRUCTIONS:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees. Coat a deep 9-inch pie dish with nonstick spray.
  2. Prepare any mix-ins. Saute needed vegetables, and shred cheese,
  3. In a large mixing bowl, whisk together the eggs, heavy cream, salt and pepper, mustard, nutmeg and green onions or fresh chives.
  4. Scatter the mix-ins evenly across the bottom of prepared pie dish.
  5. Sprinkle cheese on top.
  6. Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet.
  7. Bake quiche until the center is set, about 35 minutes. It should look puffed and golden at the edges. There should be no visible liquid in the center.
  8. Let cool for 10-15 minutes. Cut into quarters or sixths. Serve warm.

“Kindness is not what you do, but who you are.” –Raktivist

Shelter From The Storm

As we wind up week six of social distancing, I am recognizing my emotions looming large.  One minute grief, then anger, jumping to anxiety, then surprising me completely by hope. I can be washing the dishes or folding clothes and I find tears running down my face.  I listen to the news and feel angry at people who aren’t taking this virus seriously.  I’m furious at the misinformation and lies.  I wake up during the night and process thoughts for 2-4 hours.  There are times I think, “What’s wrong with me? Am I losing my mind?” The truth is, I am completely normal. There is absolutely nothing wrong with me. I am simply leaning fearlessly into my emotions. I want to know what is below the surface of my packaging. The average person didn’t see the corona-virus coming; and then the world came to a collective pause. Everything changed. Nothing is as is was.

We are in shock. I keep hearing people wanting to get back to normal. Yet what does that look like? Why long to return to an existence that was not working for most of us? I for one, have no desire to return to the times of collective exhaustion, greed and disconnection.  In this collective pause why not dream of a better way? Why not take these precious  moments and rein-vision something that sustains and nourishes us? We already know how to distance. We’ve been running away from healthy solutions for humans and the planet for generations, chasing our desire for bigger and better until the world couldn’t take it anymore.

For now, cooking and my kitchen help to steady my emotional tides. Preparing food for me is like meditation or prayer for some. One thing I do know: we need to practice a lot more kindness and compassion for each other. Our world is not a virtual reality; it is the reality. Right here, right now. We all yearn for shelter from the storm.

 

 

 

Blog at WordPress.com.