Wednesday, November 11, 2015

Crustless Quiches

Crustless Quiche
Lazy weekend mornings are the best. I'm an early riser; while Z can sleep well past noon, I'm often up around 8am, even on weekends. I make a cup of coffee or tea (Irish Breakfast is my current favorite), and sit on the couch reading or catching up on a show. 

I unabashedly love breakfast, and within a half hour or so of waking up I'm in need of food. While our fridge can get pretty sparse during the week, there are some staples I like to keep on hand. Eggs, cream (for coffee/tea), and cheese are three of them, along with frozen fruit and almond milk for smoothies. Crustless Quiche
This brunch recipe creates a crustless quiche--a custardy and savory egg dish that comes together really easily with basic kitchen staples. While I do love flaky pastry dough, this crustless quiche is healthier, easier, and quicker to prepare.  
This genius recipe comes from Mark Bittman of the New York Times. You can add in chopped up roasted vegetables for a dressier look, particularly if you are serving this at brunch with friends. 

I'm out in New York right now (will be for ~10 more days or so), and I'm dying for a home cooked meal. DC is on the agenda for the weekend, and I'm hoping I can convince my friends to cook at home for at least one meal. Crustless quiche in pajamas on my own couch sounds pretty great right now. 

More brunch recipes: Blueberry muffins and shirred eggs

Crustless Quiche Recipe

From Mark Bittman

1 cup cream, half-and-half, or whole milk, gently heated until just warm
3 eggs, at room temperature
3/4 cup grated Emmenthal or Gruyere cheese
1/4 cup grated pecorino ro Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cayenne

Heat oven to 325 degrees F. Combine all ingredients in a bowl until well blended. 
Crustless Quiche
Butter 4 to 6 ramekins, and pour egg/cream/cheese mixture evenly into ramekins. Bake in oven for 20 to 30 minutes, or until almost firm. It should jiggle just a little in the middle.

Serve warm or at room temperature. 

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