To Quiche or Not To Quiche: Post-St. Patty’s Crustless Quiche
The sweet scent of sauteed onion, celery, and corned beef lingered in the kitchen while these were baking. Digging into the just-out-of-the-oven steaming quiche released a comforting aroma that surpassed all my expectations. It was light and soft, the eggs were perfectly, perfectly cooked. It’s a winner.
Quiche used to be one of those foods that I had no opinion of — I neither like nor hate it. Just so-so. I’ve never had one that sent sparks flying until I took a bite of my own the other day. I know it’s extremely biased to say that, but considering how hypercritical I am of my cooking and calling anything sub-par as ‘failures’, please bear with me on this.
I have never made quiche and haven’t had the inkling to make one. This changed decades later when I saw the crustless quiche in the March 2008 issue of Gourmet (page 84). I instantly envisioned my own tasty fluffy egg-y goodness in ramekins:
A couple of minutes out of the oven, with the poofy top now sunk in.
I was inspired to make them in serving size containers, which should be just the right amount for me and Dan. I coated the ramekins with corn flake crumbs, lined the bottom with leftover corned beef (from Monday’s dinner) that was sauteed with white onion and celery. Then came the topping of shredded Colby Jack cheese. Finally, the egg-milk-cream mixture sealed it to make quiche. The result was beyond divine:
Love at first bite.
The sweet scent of sauteed onion, celery, and corned beef lingered in the kitchen while these were baking, so I was expecting a good treat after 25 minutes. Digging into the just-out-of-the-oven steaming quiche released a comforting aroma that surpassed all my expectations. The first bite was indescribable. Wow — did I really make this?! It was light and soft, the eggs were perfectly, perfectly cooked. The ‘filling’ was oh so happy to be melded in the cheese and egg and milk. Just…wonderful. I think Dan and I have now been “converted” from being unimpressed with quiche to loving quiche.
I learned a lesson the day I made my first quiche: Don’t walk away from a dish until you’ve tried making it at home. The freshness of the ingredients and the dish itself, and the joy of cooking, make a huge difference. Yes, there might be few mistakes every now and then, but that’s what makes it a great adventure!
If you love quiche, try this and let me know what your quiche-connoisseur taste buds think. If you never liked quiche, are still on the fence, and/or would like to try it, I honestly think this might make you change your mind. And it’s so simple to make, too!
Here’s the visual step-by-step guide:
On to the recipe:
Yields 3 small ramekin servings
Ingredients – can be easily doubled
- 1 tablespoon unsalted butter, plus additional (softened) butter for coating the sides of the ramekin
- corn flake crumbs for coating the sides of the ramekin
- 1/2 white onion, chopped
- 1/2 cup sliced celery
- 1/2 cup cooked corned beef, diced
- 9 tablespoons Colby jack cheese, shredded
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- kosher salt
- 1/2 tsp pepper
- Pre-heat oven to 425°F.
- With a cooking brush, thinly coat the sides of the ramekins with softened butter. Add about a tablespoon of cornflake crumbs then rotate the ramekin to spread the crumbs and let them adhere to the butter on the sides. Tap awaw and remove excess crumbs..
- Sauté onions and celery in a tablespoon of butter in a frying pan over medium heat, about 2 minutes. Add corned beef, and sauté for 4 minutes. Remove from the heat then divide and spread on the bottom of each ramekin.
- Top with 3 tablespoons of cheese for each ramekin. Spread evenly.
- Whisk together eggs, cream, milk, and 1/2-teaspoon pepper in a medium bowl. Pour into each ramekin.
- Place ramekins on a baking sheet and bake in the oven until top is golden and custard is set in center, about 25 minutes.
- Slightly cool before serving.
- This is a fantastic “basic” recipe that you can alter with your own ingredients for the filling – fish, poultry, beef, vegetables, including your leftovers!
- You can easily double the recipe to fill a 10-inch quiche dish or 10-inch glass pie plate. Bake for 25-30 minutes.