In general, I’m not a huge fan of pastry. I typically love fruit tarts and I really love puff pastry but I hate pie crusts and I don’t like crust with my quiche. I’ll usually eat it if I’m presented with it in a restaurant or someone makes it but I don’t really enjoy it. When I’m eating quiche, I’m aaaallll about the eggy, creamy, salty and cheesy middle.
Skipping the crust also means less steps involved in making the quiche which makes it stupidly easy. Just whisk together the eggs, cream/milk and salt. Add in the cheese and onions, pour in to a greased baking dish and then in the oven she goes for 45-55 minutes. It doesn’t really get much easier! I think the hardest part is waiting for it to finish baking as the smell takes over your entire house. It can be a brutal 55 minutes.
Cold leftovers are always delicious but it reheats nicely as well. We don’t actually own a microwave anymore (which I love) so cold is the only way leftovers get eaten around here but a short bout in the microwave will give you hot slices of creamy dreamy crustless quiche for days.
- 8 large eggs, room temperature
- 1 C half & half
- ½ C milk (2% or higher)
- 350g shredded cheddar cheese
- 1 bunch spring onions, chopped
- 1 tsp salt
- ¼ tsp black pepper
- Preheat oven to 375F
- Grease a 9inch round baking dish and set aside.
- In a large bowl, whisk together the eggs, milk, cream, salt and pepper. Stir in the cheese and onions then pour in to prepared baking dish.
- Bake on the center rack for 50-60 minutes or until the middle is barely jiggly. Allow to cool for 10 minutes before slicing.
- Serve warm.