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About the Recipe
Our recipe for this delicious & easy crustless quiche is the perfect choice for brunch without the hassle of a pastry crust. Ideal for any time of day, this versatile dish can easily be customized with a variety of mix-ins beyond those noted in the recipe. Try it today and see just how simple it is to enjoy a delightful meal that impresses effortlessly!
Ingredients
FOR THE EGG CUSTARD
1/2 batch of Foster’s Pancake & Belgian Waffle MixÂ
4 tsp. of all-purpose flour
4 large eggs + 2 large egg yolks                                                Â
2 Tbsp. + 2 teaspoons of olive oil or vegetable oil
1-1/4 cup milk ( ~Â 11 oz.)
2/3 cup of half-n-half or evaporated milk ( ~Â 5.86 oz.)
1 tsp. dried thyme
1/2 tsp. ground pepper
1/2 tsp. fine sea salt
SAVORY MIX-INS
12 oz. pkg. of bacon, cooked & chopped
3 Tbsp. of reserved bacon drippings
1/3 cup of chopped onions, sauteed in bacon drippings
1-1/2 cup chopped broccoli florets, sauteed in bacon drippings until it’s ‘bright green’ in color
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TOPPINGS
3 oz. grated Gruyere cheese (or use more if you like)
1/4 cup of reserved chopped bacon
Preparation
1. Preheat oven to 350°F; Lightly grease a 12-inch pie plate with olive oil or a flavorless vegetable oil; Set aside.
2. Prepare the egg mixture, by emptying the contents of the pouch into a large bowl. Weigh contents on a food scale & remove half of the flour mixture, saving this portion for another use. To the remaining flour mixture, add 4 teaspoons of all-purpose flour and whisk together until well combined.
3. In a separate bowl, whisk eggs, vegetable oil, milk & half-n-half (or evaporated milk) together until homogeneous. Add dried thyme, pepper and fine sea salt, whisking again until well incorporated. Gradually pour the egg mixture into the flour mixture in portions, mixing well after each addition to ensure everything is combined smoothly. Refrigerate.Â
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4. Prepare the savory mix-ins as described. Spread them evenly across the bottom of the prepared pie plate (reserving 1/4 cup of chopped bacon for topping). Pour the egg mixture over the mix-ins, ensuring an even distribution. Bake in the preheated oven for 20 minutes. Afterward, sprinkle the shredded cheese & 1/4 cup of chopped bacon on top of the quiche and continue baking for an additional 12 minutes.
5. Remove the quiche from the oven to prevent overbrowning. Tent the quiche with an inverted pie plate or aluminum foil & return it to the oven to bake for another 12 minutes. To check for doneness, insert a toothpick into the center. If the toothpick comes out with custard liquid, continue baking in 5-minute increments until fully set. The quiche is done when it appears firm and golden around the edges. Allow the quiche to cool for several minutes before slicing and serving.
RECIPE AUTHOR:Â Down Home Bakery, LLC.