Uh-oh, I just realized...

[Athena]

I forgot to butter my quiche pan that is in the oven, holding my crustless quiche.

Am I screwed?

The filling has a fair amount of fat - cream, whole milk, cheese.

Please pray for me.

[kittenblue]

You may be okay. And unless you are taking it somewhere to serve to others, what's the worst that can happen? You'll have to scrape it out of the pan a bit. It'll be fine....trust me!

[Nzinga, Seated]

Why are you making quiche without the delicious crust? Answer me!

[Athena]

Originally Posted by Nzinga, Seated

Why are you making quiche without the delicious crust? Answer me!

Because:

1) I'm not a big crust person. I know some people loooooove crust. I make a mean homemade pie crust. But for me, crust is not a big deal at all. I can take it or leave it.

2) it's best for me if I don't eat a whole lotta ultra processed carbs in the morning, like white flour

3) I'm far too stupid to buy crusts. If they enter my kitchen, they must be homemade. And most mornings I'm not gonna make a crust because it's a big hassle.

I just took it out of the oven. There's some minor stickiness around the edges, but nothing that didn't seem fixable by running a knife around it. We'll see how badly the bottom sticks. And yeah, kittenblue, it's just for me and the hubby, so worst case we have scrapey-quiche.

[KnitWit]

So, when did you say quiche was being served? I'll be right over.

For the record, I don't care if my piece is a little messed up-looking due to sticking. I'm sure it will taste fine. Anything I can bring?

[Athena]

Update: It stuck, but just a little bit. We got whole pieces out with no problems at all.

But the damn thing is still watery. WTF? How come I can't make a non-watery crustless quiche? I thought it was because I'd been using 1% milk, so this time I made sure to use a mix of cream and whole milk. Fillings were not watery. I did not overcook (the custard itself was really beautifully soft and fluffy).

What's the trick here?

(and oh, this oughta be in Cafe Society. Mods...?)

[Karyn]

What the recipe that you're using? I use 3 beaten eggs and a cup of low fat milk and it's never come out runny. I bake it at 450 for 15 minutes and then drop it down to 350 for another 45 minutes. I've never made it without crust though. I'm the opposite - I won't buy pie crust because they're so easy to make.

[Scarlett67]

Here's my mom's time-tested recipe for crustless quiche, as written. Notes and modifications are below.

Combine:

2 cups lightly cooked cauliflower and broccoli florets
1 cup (4 oz.) shredded Colby cheese

Place in a 10-inch greased pie pan.

Beat 1 minute with an electric mixer:
1 cup milk
1/2 cup biscuit mix
3 eggs
salt and pepper

Pour the mixture over the vegetables and cheese. Bake at 375°F for about 45 minutes, or until a knife inserted in the middle comes out clean.

-----
NOTES:

I usually use just broccoli, though sometimes I might use asparagus or add some chopped ham or maybe some green onion. I often use shredded cojack or cheddar. I almost never measure the veggies and cheese, but just fill the pie plate. Pam is fine for greasing.

Biscuit mix can be either Bisquick or Jiffy brand. We keep 1% milk on hand, but if we have anything richer like half & half or whipping cream, I might throw a bit in. I usually add tarragon.

This quiche always, ALWAYS gets rave reviews when I serve it to houseguests. And it's idiotproof, as shown by the fact that it always comes out perfect for me.

[Shirley Ujest]

I think quiche is against the law in da U.P.

Please report to your nearest Pastie Filling Station and beg for fogiveness.





French food up there?


It's so very wrong!

[Rysto]

Huh. I never took you for a Pascal programmer, Athena.

[KnitWit]

Originally Posted by Shirley Ujest

Please report to your nearest Pastie Filling Station and beg for fogiveness.

I hope you meant pastry. Pasties are something else. Not very yummy. And not likely to need filling.

[Captain Carrot]

Originally Posted by KnitWit

I hope you meant pastry. Pasties are something else. Not very yummy. And not likely to need filling.

http://en.wikipedia.org/wiki/Pasty I disagree.

[KnitWit]

Originally Posted by Captain Carrot

http://en.wikipedia.org/wiki/Pasty I disagree.

Curses! My American vocabulary has ruined my joke again.

[Captain Carrot]

Originally Posted by KnitWit

Curses! My American vocabulary has ruined my joke again.

I got the joke, I just felt like being a smartass.

[MOIDALIZE]

I'm eating some refrigerator pie right now.

[Athena]

Hey, I'm part French-Canadian. It's that heritage that allows me to make quiche in da UP!

[Shirley Ujest]

Originally Posted by KnitWit

Curses! My American vocabulary has ruined my joke again.

Nah, you just aren't a Yooper.

Pasties are de rigooor, there. ( and delish.)

[Karyn]

Originally Posted by Athena

What's the trick here?

I was curious so I looked it up in an old cookbook and their warning was that it will come out runny if you don't cook it at high heat (450-475) for 15 minutes first to 'set' the eggs before dropping it down to 350. Maybe that's part of the problem.

[Athena]

Originally Posted by Karyn

I was curious so I looked it up in an old cookbook and their warning was that it will come out runny if you don't cook it at high heat (450-475) for 15 minutes first to 'set' the eggs before dropping it down to 350. Maybe that's part of the problem.

Cool, I'll try that next time.

[Jaglavak]

Originally Posted by MOIDALIZE

I'm eating some refrigerator pie right now.

YIKES! Around my end of the cave, that's the term for anything that has grown a nice crop of fungus from being left in the fridge too long. I'd rather drink the hemlock than have a go at one of those.