Red pepper quiche with cornmeal crust

One evening, I was tinkering around my kitchen when I had a serious craving for a delicious homemade quiche. I began to fret about the amount of fat, flour and time I would need to make a savory and worthwhile crust, when an idea came to me.

I am sure that I have seen this recipe elsewhere, but the memory of it presented itself to me at the best possible moment…

Instead of using a crust, I thoroughly greased the glass baking dish with vegetable shortening (you can use butter if you so please). I can’t stress enough how important it is to have the dish well greased, as this is what enables the quiche to “pop” out after it has been cooked, and not stick to the dish (also be sure to grease the sides). After greasing the dish, I sprinkled a thick helping of cornmeal to coat the bottom and sides of the greased dish. Ensure that every corner and crevice is generously coated with the cornmeal. You can buy cornmeal at most stores- although depending on your area you may find it under Caribbean or Portuguese sections of your grocery store. It is a great substitute/ addition to flour as it is much coarser and less processed.

It’s a quiche (with all of the normal ingredients) including: 5 eggs, milk, veggies, cheese- blended together lightly. In this particular example the fifth egg was unbeaten- you can sort of see the yolk sticking out in the middle of the photo.

When it cooled- the quiche “popped” out quite easily, and all of the cornmeal stuck to the sides and edges. Below is a quiche-selfie…although I use the term selfie loosely as crustless-quiches do not have arms with which to take photos of themselves.

Enjoy!

-S

Delicious fritata (or crustless quiche)
Delicious fritata (or crustless quiche)

*UPDATE**

I also decided to include an image of what the glass dish should look like after coating the entire surface with butter (or shortening) and a healthy dusting of corn meal. (see below):

Dish greased with butter and dusted with corn meal
Dish greased with butter and dusted with corn meal

Quiche Revisitied

Quiche Revisitied

Another item I baked last night- a mushroom, onion and cheese quiche. I haven’t baked a quiche in over a year (see earlier posts), so I was pleasantly surprised with how well this one turned out. For the crust, I used white flour, salted butter, and kneaded the dough by hand (which I find is the most effective as opposed to using my mixer).
I tried a different technique for the filling- instead of chopping the ingredients and beating them together with the egg and milk mixture, I blended them together in my magic bullet to achieve a smoother, more “pureed” consistency. It turned out extremely well!

Quiche V

Quiche

Quiche V

Inspiration: A bacon net lacing into one solid layer of bacon on the bed of the entire quiche. Wall to wall bacon they say.

A last remnant of the age of quiches. I used to make quiches all the time, until I realized that people can only eat so much quiche. The crust here is made with veggie shortening which makes for a nice crisp crust; however not the best in taste. Filled with a four egg cream mixture and garnished with whole spinach leaves- this babe baked at 350 Degrees for roughly 25 minutes depending on how stiffy you want your eggs.