This recipe for quiche leaves off the crust cutting down on cooking time and making a gluten free meal. Caramelized onions, broccoli and ham make this quiche substantial.
Quiche is a popular dish to have any time of the day. Eggs, cheese, meat and vegetables combine in an open pie that tastes light, while providing plenty of substance. By leaving out the crust, the prep time, baking skills and cooking time become reduced, allowing for time to caramelize onions, shred some rich cheddar cheese and enjoy the company of friends and family.
What is Quiche?
While most commonly associated with France, this open pie made from eggs and a cream custard, originally came from Medieval Germany. The word â€œquicheâ€ is actually a derivative of the German word â€œKuchenâ€ or â€œcakeâ€.
The first quiches were made with a crust formed of bread dough, with smoked bacon added to the filling of eggs and cream custard. Cheese was added to form the classic dish, â€œQuiche Lorraineâ€, and variations on the meal have lead to quiches made from seafood, ham, broccoli, and mushrooms. The bread crust was eventually replaced by a â€œshortâ€ crust, or pastry crust, and can be eliminated altogether in many pies.
Tips for Caramelizing Onions
Caramelized onions add a wonderful sweetness and a nice balance to the saltiness of the ham in the dish. While caramelizing onions can take some time to achieve full flavor, they can be made ahead of time, and added to the quiche just before baking.
To achieve truly sweet caramelized onions, begin by slicing the onions into thin ribbons. Heat approximately 1 tablespoon of olive oil per onion in a large, flat bottomed pan and heat until the oil begins to smoke before adding the onions. Reduce the heat slightly, and allow the onions to sit for several minutes before stirring. The trick is to allow the onions to sit long enough to brown between stirrings, but not so long that they begin to burn.
Continue stirring every 3 â€“ 4 minutes as the onions begin to soften and deepen in color. Reduce the heat further, and continue to allow them to sit and brown without burning for a minimum of 30 minutes, stirring every few minutes as they begin to smoke.
This process will turn the natural sugars in the onions to a caramel base, giving them a very deep color, and a sweet taste. When complete, the onions will be very soft and deep brown in color. Caramelize them up to 24 hours before assembling and baking the quiche as a time saver for the meal.
Crustless Quiche Recipe
2 Medium Yellow Onions, Caramelized
1 10 oz Bag of Frozen Broccoli, boiled for 1 minute and drained
3 Ounces of Cooked Ham, Diced Very Small
Â½ Cup of Half and Half or Light Cream
3/4 Cup of Very Sharp Shredded Cheddar Cheese
1/8 Teaspoon of Nutmeg
Coarse Salt to taste
Pepper to taste
1. Butter a pie plate and set aside
2. Heat the oven to 350 degrees
3. Layer the caramelized onions, cooked broccoli, and ham in the pie plate
4. In a large bowl, combine the eggs, Half and Half, cheese and spices and whisk quickly until fully combined
5. Pour the egg mixture over the other ingredients in the pie pan, and set in the oven on a medium level shelf
6. Bake for 35 â€“ 40 minutes or until the top of the quiche is golden brown
7. Serve with crusty bread and a fresh green salad