Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Wednesday, September 23, 2009

Crustless quiche recipe

As some of you may know, this is one of my favorite recipes. It's so easy and so many people like it from children to grown-ups. Last week, I grabbed a zucchini from my garden (yes, my garden!), sliced it up, halved the recipe and about 40 minutes later, had a nice, healthy lunch.

The recipe was originally my maternal grandmother's. We called it Grandma Rosie's Zucchini Pie. It really was closer to a fritatta. She made it with quite a lot of oil so I slimmed it down and used non-fat milk instead. By using a combination of eggs and milk, it creates a lovely custard-like texture. She used to add Jiffy or Bisquick to thicken (basically a pancake mix) and I eventually started using flour. When you use the pancake mix, it does tend to be a bit less wet, especially when using a fresh vegetable like zucchini. When I make the recipe with drier ingredients, it comes out perfect with the flour. And in case you want a gluten free version, click here.

Cooking isn't hard when you have the right ingredients on hand. Try this recipe and serve it any time of the day. It's also good to serve in small pieces as an appetizer. I'm sure Grandma Rosie is happy she was able to contribute to my culinary repertoire! Enjoy.

Crustless Zucchini Quiche (creamy version)

1/2 - 1 cup par-boiled vegetable like cauliflower, broccoli or 2 raw zucchini, sliced thin or 1 box frozen, chopped spinach, drained
1/2 cup of shredded mozzarella or cheddar cheese
1/4 cup grated parmesan cheese

6 eggs
2 cups of milk or cream
1/2 cup flour or pancake mix (you can also use a gluten-free flour blend to make the dish GF)
1/2 tsp each salt and pepper
1/4 tsp ea nutmeg and dry mustard (or 1/2 tsp Dijon mustard)

1. Preheat oven to 350ºF.
2. Grease a 13"x9" baking dish with non-stick spray or oil. Place vegetable on bottom and then top with cheese.
3. In a large bowl, whisk eggs, milk, flour or pancake mix, salt, pepper, nutmeg and mustard.
4. Pour egg mixture on top. Place in oven and bake 35-40 minutes or until egg is set and top is golden brown and puffed.
5. Allow quiche to cool for at least 15 minutes before cutting.

Crustless Spinach and Feta Quiche (this one has great flavor)

1 small box frozen chopped spinach, thawed and dried
½ c crumbled feta
½ pint cherry tomatoes, halved
½ tsp each dried oregano and garlic powder

6 eggs
2 cups of milk or cream
1/2 cup flour or pancake mix (see note above)
1/2 tsp ea salt and pepper
1/4 tsp ea nutmeg and dry mustard (or 1/2 tsp Dijon mustard)
1/2 tsp ea

Follow directions from above except, instead of zucchini, place spinach, feta and tomato halves in bottom of pan. Omit other cheeses (or keep them in for more cheese flavor). Add oregano and garlic powder to egg mixture. Follow mixing and baking instructions.

2 Crustless Quiches I served at the Ferry Building to rave reviews:
Sautéed chard and feta & Broccoli and garlic cheddar cheese

1 comment:

Jamie Stern said...

Hello Amy, You and I traded e-mails about featuring some of your great recipes on my website. I try to give my customers dishes to try, and also support food allergy authors/bloggers. As you know, I give full credit/links back to your website. I would like to add this recipe this week. I can pull everything I need off your page. Please let me know if this is okay. Thank you.
Jamie Stern