If you’re looking for a delicious and simple meal, this Easy Crustless Vegan Quiche is perfect for you. Packed with vibrant veggies and savory flavors, it’s an ideal dish for breakfast, brunch, or even dinner. Plus, it’s gluten-free and dairy-free, making it a great choice for everyone at the table. Let’s get cooking!
Steps
- Prepare the pie crust by making the dough in advance and allowing it to chill for a minimum of 2 hours before rolling it out. Roll the dough into a 12-inch circle on a floured surface, fitting it into a 9-inch pie dish and crimping or fluting the edges. Chill the prepared crust for at least 30 minutes.
- Preheat your oven to 375°F (190°C) while the crust chills. Line the pie crust with parchment paper and fill with pie weights or dried beans, ensuring even distribution. Bake for 15-16 minutes until the edges start to brown, then remove weights and parchment, prick the bottom with a fork, and bake for another 7-8 minutes.
- Reduce the oven temperature to 350°F (177°C). In a bowl, beat together eggs, whole milk, heavy cream, salt, and pepper using a mixer until fully combined. Mix in your choice of pre-cooked add-ins, such as meats or vegetables, and pour the mixture into the partially baked crust.
- Bake the quiche for 45-55 minutes until the center is almost set, using a pie crust shield to prevent over-browning of the edges. Allow it to cool for 15 minutes before serving, or let it cool completely to enjoy at room temperature. Store leftovers in the refrigerator for up to 4 days.
Ingredients
- 1 unbaked flaky pie crust
- 4 large eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces / 90g) shredded or crumbled cheese (such as feta, cheddar, goat cheese, or gruyere)
- Up to 2 cups of add-ins (such as vegetables and meats like ham, bacon, or seafood like crab meat)
- Optional toppings: additional cheese, chopped herbs, hollandaise sauce, freshly ground pepper
FAQ
- What is quiche and how is it different from a frittata?
- Quiche is a savory custard made with eggs, milk, and cream, baked in a pie crust. It often includes add-ins like meats, cheese, and vegetables. Unlike a frittata, quiche has a creamy, delicate texture and is not as solid or egg-heavy.
- What is the best crust for quiche?
- A flaky homemade pie crust is ideal for quiche. Partially blind baking the crust before adding the filling prevents it from becoming soggy during baking.
- What is the ideal ratio of eggs to milk/cream in a quiche?
- For a balanced quiche filling, use 4 eggs per 1 cup of milk/cream. A combination of whole milk and heavy cream provides the best texture and richness.
- How can I customize my quiche?
- You can add up to 2 cups of pre-cooked ingredients like meats, cheeses, and vegetables. Popular options include bacon, ham, spinach, caramelized onions, and various cheeses. Ensure that any add-ins are patted dry to prevent a watery quiche.
- Can I make quiche in advance and freeze it?
- Yes, quiche can be made ahead and frozen. After baking, let it cool completely, then wrap it tightly in aluminum foil and freeze for up to 3 months. To serve, thaw and reheat in the oven at 350°F (177°C) for 20-25 minutes.
Tips
- Blind Baking the Crust: Partially pre-bake the pie crust to prevent it from becoming soggy. Use pie weights to maintain its shape during the initial baking.
- Balance with Milk and Cream: For a rich and creamy filling, combine whole milk with heavy cream. This mixture provides the ideal texture without making the quiche too heavy.
- Pre-Cook Add-Ins: Cook meats and vegetables before mixing them into the egg mixture. This step helps remove excess moisture, ensuring the quiche doesn’t become soupy.
- Avoid Over-Baking: Bake the quiche until the center is just set. Over-baking can lead to a dry texture, so keep an eye on it to maintain creaminess.
Equipment
- 9-inch Pie Dish – Essential for shaping and baking the quiche.
- Pie Weights – Used to prevent the pie crust from shrinking during blind baking.
- Pie Crust Shield – Helps prevent the edges of the pie crust from over-browning.
- Electric Mixer (Handheld or Stand) – Useful for beating eggs and other ingredients thoroughly.
- Rolling Pin – Needed for rolling out the pie dough to the desired thickness.
