Sunday, March 15, 2009


Crustless broccoli and onion quiche (recipe in the comments)
Pickled beets and hearts of palm

Hot tea
This is my favorite set of ingredients in crustless quiche, but, as many of you know, this is infinitely variable. The premise of a good crustless quiche is a mix of colorful ingredients that are cooked just enough to not be crunchy after the quiche itself bakes. We saute the onion and then quickly poach the broccoli. You pour a flavorful egg custard over the whole thing (perked up with Romano cheese and pimentos) and bake. We add asmall amount of brown rice flour to the custard to give the base "weight", but it's not completely necessary. The quiche does cook for 35 minutes and then rests for 10, so this isn't the best on a busy night right after work. That said, it's perfect when you have a bit more time. As I've commented before I love the pacing of having baking time to clean up, prep the side dishes, and have a glass of wine. Anyway, I've included the recipe as a basis for whatever veggies (or meats, cheeses, etc) you'd like. Enjoy!

Note: This works fine with Lactaid milk for those of you who are lactose intolerant :)

Prep Notes
Difficulty: Easy
Chopping: Onion, broccoli, beets, hearts of palm
Time: 20 minutes to prep plus 45 to bake and rest
Make ahead: This reheats beautifully.

J: "Mmmmmmm!"
M: "Well rounded goodness!"

1 comment:

J said...

Crustless Broccoli and Onion Quiche – J & M (inspired by Whole Foods)
Serves 4

1 tablespoon extra virgin olive oil
½ large onion, diced
¼ cup white wine
¼ cup broth or water
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low fat milk
⅓ cup freshly grated Pecorino Romano cheese
2 oz chopped pimento
½ teaspoon sea salt or to taste
Freshly ground black pepper
½ teaspoon dried oregano
¼ cup brown rice flour (wheat or spelt flour will work too)

Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick olive oil cooking spray and set aside.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add wine, broth or water, and broccoli. Bring to a simmer. Cover and cook until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, Romano cheese, pimento, salt, pepper and oregano. Whisk in rice flour. Pour egg mixture evenly over vegetables. Sprinkle generously with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.