A quiche is, as described by the Encyclopedia Britannica, a French tart with a filling of custard flavored with cheese, onions, ham or bacon, or chopped vegetables. In other words, it’s a savory pie; a dish adequate for breakfast, lunch or dinner.
Personally, I have loved quiche since the day I tried it. I think it is the perfect all-in-one meal: flaky golden crust with a tasteful and moist filling. But to others, it does not make the cut to be a pie and it’s also not enough to satisfy a craving for eggs. I do not really understand how somebody doesn’t like a gooey cheesy fluffy tart, but that’s just me.
Quiche has been around for quite a while. It was first created in Lorraine, the German turned French province, during the 16th century. Originally it was an open-face pie filled with egg and bacon, but cheese was added soon after. Nowadays, the possibilities of fillings are endless: start with an egg base and throw in anything from cheese to raw meats, to seafood or vegetables.
I have been eating quiches for many years. I can’t remember the first quiche I had, but it was most likely the traditional quiche Lorraine. My mother’s side of the family cooks on a daily basis. If it’s not my grandmother making sauces or breads, it’s my aunt baking pies and cookies, or my mom making random recipes she finds appealing. So I’m guessing my mother made the first quiche I ate. Either that, or I had it in France. The quiches I have tried since then, have ranged from Lorraine, to Alsacienne (with onions), to peculiar concoctions of cheese and vegetables. So far my favorite has been my aunt’s Goat Cheese and Sun-Dried Tomato Quiche. It is cheesy and sweet, and her crust is by far the best piecrust I have ever had.
Recently, while browsing the Internet, I came across a ‘crustless quiche’ recipe. I was taken aback because it was in fact a crustless pie. How could someone even think of making a quiche without the crust? I can honestly tell you that every time quiche was made at home I would tear off the extra pieces of crust and snack on them, so the prospect of a crustless quiche didn’t appeal to me at first. But one night I decided to try it.
I wasn’t very hungry and I didn’t have much time to cook. So I did. I made my first crustless quiche and I loved it. It was still fluffy and flavorful. The only difference was that it satisfied my small appetite perfectly. With that I discovered that quiche can be a full meal, crust et al., or the center of a bigger plate. Making crustless quiche opens up more possibilities. Not only can you mix ingredients within the pie, but you can also pair it with pretty much anything.
Every now and again I get the craving for quiche. I have yet to make my own crusted quiche from scratch, but I have done two crustless quiches in the past months, and they were amazing. The most recent one was tonight.
I decided to make a small Three Cheese Mushroom Crustless Quiche after browsing through my fridge. The recipe I got inspired from was a Spinach and Mushroom Quiche I found online, but here is the modified one.
Three Cheese Mushroom Crustless Quiche (adapted from RecipeLand.com)
• Cooking spray
• 2 tablespoons olive oil
• 1 cup coarsely chopped mushrooms
• 1/2 cup shredded Cheddar
• 1/2 cup shredded Swiss
• 1/2 cup shredded Mozzarella
• 3 eggs
• 1 cup milk
• Salt & Pepper to taste
- Preheat oven to 375 F. Spray a 9-inch pie dish with cooking spray and set aside.
- Heat oil in large saucepan over medium heat. Add mushrooms and season with salt and pepper. Cook until tender, about 3-5 minutes.
- In the mean time, beat eggs in a small bowl. Add milk and mix well.
- Transfer mushrooms to pie dish and spread evenly on the bottom. Sprinkle cheese over mushrooms evenly. Add egg mixture to dish.
- Cook quiche for 35-40 minutes or until golden and fluffy. Let cool and serve.