I think a lot of people can’t be bothered with making a quiche at home because they don’t want to fiddle with pastry for a crust. Some years ago I discovered that a quiche will bake up beautifully without one. Here’s the latest quiche from my oven, served with a side of sweet roasted sugarplum tomatoes.
Roasted Sugarplum Tomatoes
Ingredients:
1 small clamshell of sugarplum or cherry or grape tomatoes, sliced in half lengthwise
olive oil for the pan
salt and pepper
Method:
Preheat your oven to 275 degrees F.
On a baking sheet, toss the sliced tomatoes in a little olive oil, salt, and pepper.
Bake for one hour, or until the skin is a bit rumpled but the interiors are still juicy.
Crustless Quiche with Bacon, Gruyere, Fat Whole Spears of Asparagus, and Leeks
Yield: one 9-inch quiche, about 4 to 6 generous servings
Ingredients:
Softened butter for the pie plate, about 2 t.
½ pound good bacon, diced
1 small leek, trimmed of its hairy and darker green fibrous ends, diced, and washed well
¼ pound Gruyere or Emmenthaler cheese, grated
1 medium bunch of fat asparagus spears, with their woody ends snapped off and washed
…
5 eggs
1 ½ c. heavy cream
a pinch of salt and pepper
Method:
- Increase your oven temperature to 400 degrees F, or heat a second oven to this temperature.
- Smear a little soft butter into the pie plate and up the sides.
- In a large skillet over medium heat, fry the bacon until it is tender crisp. Remove with a slotted spoon to a piece of foil or a paper plate. Wipe the bacon fat from the pan with some paper toweling.
- Add the leek to the same pan and sauté briefly until tender.
- Grate the cheese into the bottom of the pie plate.
- Scatter the bacon and then the leeks over the top.
- In a small bowl, beat together the egg and cream. Season it with a bit of salt and pepper.
- Pour the cream and egg mixture over the top of the bacon, leeks, and cheese.
- Arrange the asparagus spears over the top and nestle them into the egg and cream.
- Bake for 30 minutes, or until slightly puffed and golden.
- Serve the quiche in wedges with a side of the roasted tomatoes.
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I just brought home asparagus and gruyere from the grocery store – can’t wait to try this!
I think we must be living parallel lives. As soon as I hit publish, a sweet comment from you pops up. That’s twice in one day! Thanks. Hope you like the quiche.
Lovely quiche! I make them often, crust and all, but this would make for a really speedy dinner.
God that looks good for a Sunday brunch!
This looks lovely and perfect for brunch today! =)
This took me less than 30 min to prepare and it’s baking in my oven right now. Can’t wait to taste it. Thanks for the great recipe!
Oh, I’m so happy to hear that. Hope you like it!
you are correct about quiche. I really like it a lot.. but thinking about all the crust and stuff i just don’t ever feel like making it at home. this is an excellent idea .. i will definitely give this a try
What a gorgeous dish! I love the full spears of asparagus. The flavors sound so good together…
Congrats on the Top 9!
Thanks! I didn’t look at foodbuzz yesterday, so thank you for letting me know, too. (I assume that’s what you mean by Top 9.)
Hi Laura,
Anyway, just wanted to let you know that your blog is beautiful- the design is unique and your photos and recipes are lovely- and I will be back again soon!
I found your blog via food52…I’ve noticed your recipes over there lately and am gearing up to test your flaming sauteed banana bread recipe in the morning
Thank you so much for testing the recipe, Winnie. I appreciate it. I noticed on food52 that we both have degrees in holistic nutrition and have now turned our attention to food writing and photography. I enjoyed reading your blog, and especially liked your most recent post which brought back memories of my time living in Japan. Hope the testing goes well. Thank you again!
The crust is definitely what holds me back from making quiche at home, but crustless quiche is right up my alley. What a beautiful recipe!
Family Fresh Cooking and I would love if you linked up this recipe & any 2 other entrees in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site. http://bit.ly/jjM7Qg
Your blog is beautiful. I just love your colors and fonts – elegant and classy, drew me in. Found you through Pinterest for the crustless quiche. My friend who owns a B & B makes a wonderful sausage, asparagus, leek quiche that we love. Can’t wait to try this one.
Thank you so much! I hope you enjoy the quiche.
This sounds great, but how much is ” 1 small clam shell ” ?
Yasmine, I’m referring to the small plastic containers in which cherry and grape tomatoes are conventionally packaged. I think they’re a pint, or about two cups. You can use as many or as few tomatoes as suits you, really.