This is what happens when I have no desire to go grocery shopping and when I have no clue what sounds good. This is a first for us all, but I have had regular quiche before…yeah – normally brunch fare, but I was out of options! I also wanted to use the other ciabatta loaf I made and a giant container of salad needs to be used up. Quiche brings life to leftover cheese, meat and veggies – it’s a fridge cleaner-outer 😉 The master recipe is really helpful because it also gives ratios of veggies, cheese and meat – you don’t want your pie dish to be too full. I used my deep dish pie plate and it worked out perfectly. For our quiche I used leftover bacon, cheddar cheese, and broccoli. I was careful with the salt because of all the cheese and bacon.
Verdict: This was so tasty – a perfect combination! I’m really happy with how it turned out and my husband didn’t disown me for making quiche for dinner. I did remind him that he likes “brinner” and he agreed. Besides, can you go wrong with bacon and cheese on anything? Not in this house you can’t. Even my picky 5 year old enjoyed eating this and my 8 year old had seconds. The garlic bread was super garlicky – take it easy on the cloves if you’re not a fan. I used five huge cloves for this and probably only 1/4 cup of olive oil. The kids enjoyed the flavor of the bread too and I am still tasting it! Thanks for reading, enjoy!
Crustless Quiche Master Recipe – adapted from Food Network
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely grated Parmesan cheese
- 9-inch glass or ceramic pie pan
- 2 cups half-and-half
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Freshly grated nutmeg
- Pinch cayenne or paprika
- 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
- 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
- 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
- 3/4 cup chopped crisp bacon, diced ham or salami
- 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach
Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
Garlic Bread Ingredients – adapted from King Arthur Flour
- 1 medium head of garlic, cloves separated and peeled (about 15 medium cloves)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup olive oil
- pinch (1/16 teaspoon) of salt
- 1 cup freshly grated Parmesan cheese
- snipped fresh parsley, for garnish (optional)