Crustless Quiche with Sausage, Bacon and Ham is ideal for low-carb or gluten-free diets and simply because it’s easier than fussing with a crust!
If you’re old enough, you may recall the bestselling book from the early 1980’s entitled Real Men Don’t Eat Quiche by Bruce Feirstein which satirized stereotypes of masculinity. Thankfully this doesn’t apply to my very secure and manly hubby. He loves anything he can splash his homemade hot sauce on!
However, if you know a guy who feels his manhood could be questioned if he eats quiche, here’s a hearty meat-filled crustless quiche he won’t be embarrassed to enjoy!
One of the great things about quiche is that it’s perfect for any meal. It’s perfect for breakfast, brunch or lunch. For a great supper, just add a crisp green salad or a simple soup. Quiche can be made with almost anything you have on hand and it freezes and reheats beautifully.
It’s important to cook meat and vegetables before placing them in a quiche. Most vegetables have a fair amount of water in them and if not cooked first, that water will be released when baking which ends up at the bottom of the baking dish. If you’re making a quiche with a crust, it’s going to be soggy.
You’ll be able to whip up any quiche–crustless or otherwise–in any size baking dish by remembering a simple formula: Use 1 egg to every half-cup of liquid (such as half-and-half or milk) for the custard.
So, you looked at this recipe and thought….Aaagh the fat content! You can reduce the fat content by using turkey sausage and turkey bacon, use less cheese or 2% cheese, use two egg whites for every egg and use milk with a lower fat content.
I’m also a big believer in portion control! One piece of quiche good…. half the quiche not so good.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!