I love quiche, but the crust is always a deterrent. It’s got extra carbs and calories that I really don’t need, for one thing. And for another, it’s a bit of a pain to make. But when I found this recipe for crustless quiche, it was love at first sight. The only problem with egg dishes is that my kids aren’t crazy about them. But Paul and I like them, so phbbbt. The kids have to deal. I have, however, found a salad dressing they are all crazy about, so as long as I serve a salad with the quiche, at least they’re eating something. And can I just say that if you want to go all out, these would be the perfect accompaniment for this meal.
Isn’t that the piddlinest little piece of quiche you’ve ever seen? That was my plate. Next time I’ll take a photo of my husband’s.
I basically followed the recipe but I fattened it up a little bit. Here’s my version.
First, caramelize the onions by cooking them in a saute pan in butterover low heat for about 30 minutes, stirring occasionally. This isn’t the same as sauteeing. If you cook them very slowly like this, it will bring out their sweetness. YUMMMMM. They’ll look like this when they’re done.
Then, in the same pan, saute the broccolini.
*I couldn’t find broccolini at the grocery store, so I mistakenly assumed that broccoli rabe would be a good substitution. I came home and researched the difference, and they aren’t even from the same vegetable family. As it turns out, plain ol’ broccoli probably would have been a better substitution. So now I know. The quiche still tasted good, but it was a tad on the bitter side, and I’m assuming that was the fault of the broccoli rabe. However, my family ate it right up, just the same, and even the kids ate some of it. This is the sort of dish that you could totally experiment with — try whatever veggies you have on hand.
After a few minutes, add the swiss chard and saute for a few more minutes, till just wilted, like this.
Then butter a quiche dish, or in my case, a glass 9×9 pan, and spread the cheese over the bottom. Layer the cooked greens on top and the onions on top of that. And the prosciutto on top of that.
Then, in another bowl, beat the eggs and milk together with salt and pepper if you desire. Pour on top of the filling, and bake!
Cook for 30-35 minutes at 350 degrees until the top is golden and it’s set in the middle.
It’s not the most attractive baking vessel, but it works.
(Note to self: get a quiche dish.)
Here’s a printable recipe for your convenience.
- 2 small sweet onions
- 4 eggs
- 1 cup whole milk
- ½ to 1 tsp sea salt (optional)
- pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup swiss chard, rinsed and torn
- 1 cup chopped broccolini
- 4 oz prosciutto, chopped
- Caramelize the onions by cooking them in a large saute pan in 2 tablespoons butter over low heat for 20-30 minutes, stirring occasionally.
- Add another tablespoon of butter and the broccolini and saute another 4-5 minutes. Then add the swiss chard and saute for 2-3 more minutes, until just wilted.
- Butter a quiche dish, or in my case, a glass 9×9 pan, and spread the cheese over the bottom. Layer the cooked greens on top and the onions on top of that. And the prosciutto on top of that.
- In another bowl, beat the eggs and milk together with salt and pepper if you desire. Pour on top of the filling, and cook for 30-35 minutes at 350 degrees, until the top is golden and it’s set in the middle.