Crustless Quiche
A crustless quiche is light, delicious and easy to make. This spring-inspired version is filled with morel mushrooms and ramps and can easily be adapted to use a variety of other ingredients.
Servings: 8 servings
Ingredients
- 3/4 to 1 lb ramps thoroughly cleaned (see notes below)
- 3/4 lb morel mushrooms thoroughly cleaned and halved lengthwise (see notes below)
- 2 tablespoons butter divided
- 2 tablespoons olive oil divided
- Salt and freshly ground black pepper
- 1-1/4 cups coarsely grated Gruyere cheese
- 8 eggs
- 3/4 cup milk
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 375°F and generously butter a 10-inch pie plate.
- Heat 1 tablespoon each of the butter and olive oil in a large frying pan over medium-high heat. Sauté the ramps in small batches, tossing with tongs until the white parts are tender, 3 to 5 minutes. Season with salt and pepper, transfer to a plate and set aside to cool.
- Return the pan to the stove and add the remaining butter and olive oil. Add the morels and sauté until any liquid they give off has evaporated, 3 to 4 minutes. Season lightly with salt and pepper and continue cooking until the mushrooms are lightly browned, about 3 minutes longer. Remove from the heat and allow to cool.
- Whisk the eggs, milk and cream together until well blended and set aside.
- Once the veggies have cooled, spread about half the ramps in the bottom of the prepared pie plate. Add the morels next, then top with the remaining ramps.
- Sprinkle the cheese over the vegetables, then slowly pour the egg and milk mixture evenly over the top. Bake until the quiche is lightly browned on top and a knife inserted in the center comes out clean, 35 to 45 minutes.
- Transfer the quiche to a rack and allow to cool for 15 minutes before cutting.
- Leftover quiche can be cut into wedges, wrapped in foil individually and refrigerated. Reheat at 350°F for 10 to 15 minutes.
Notes
Recipe Variations:
- You can replace the morel mushrooms and ramps in this recipe with a variety of other fresh veggies. The key thing to keep in mind is that you always want to sauté your vegetables in a little butter or oil so they don't release any liquid while the quiche bakes.
- White button and cremini mushrooms are great substitutes for the morels. Alternatives to the ramps include caramelized onions, chopped kale, cubes of zucchini, chopped broccoli florets, and diced bell pepper.
- You can also add chopped ham or cooked bacon and try different cheeses. Havarti, Muenster, fontina, and cheddar are all good choices.
Nutrition
Calories: 271 | Total Fat: 20g | Cholesterol: 203mg | Sodium: 169mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 3g | Protein: 14g