Ever get super excited to invite friends for lunch and then be stumped on what to feed them? Here’s the answer: CRUSTLESS QUICHE! Mine is made without crust, as I try to limit wheat. I used the last of my asparagus and one lonely leek and some chicken. It was a crowd-pleaser.
Crustless Quiche Ingredients:
- 2 chicken breasts (cooked and seasoned if you prefer)
- Asparagus (two small bunches)
- 1 Leek (white part only)
- 8 eggs (one of mine was a double-yolker!!)
- Parmesan cheese
- Cheddar cheese
- Salt and Pepper to taste
- 1 Tbsp coconut oil
Crustless Quiche Directions:
Heat your oven to 350 degrees. Grease a deep dish pie pan. I used coconut oil liberally.
Cut the chicken into small pieces. Break the asparagus into bite-sized pieces and slice the leek into small discs. Heat the coconut oil in a skillet and add the asparagus and leek. Cover and cook until softened a little. Add the chicken and heat until warmed through.
Using a little cream, whisk the eggs until well-blended. I didn’t measure this, but I’m thinking 1/4 Cup. Sorry…
Place the heated chicken, asparagus, and leek in the pie pan. Pour the egg/cream mixture on top along with the cheeses and blend gently. You determine the amount of cheese. It’s really a preferential amount.
Once browned and baked through, remove from oven. You will know the quiche is cooked when the liquid doesn’t jiggle when the pie pan is moved. We enjoyed this quiche at room temperature, but it can be eaten cold, warm, or hot from the oven
Because this quiche is extremely versatile, consider using other ingredients such as tomatoes, onions, and bacon. Or perhaps you love spinach with ham. You could also try using fewer eggs or more eggs. Go crazy with cheese combinations. Please let us know what combination of ingredients you use. You’ll certainly come up with wonderful ideas!
For other meal ideas, go to Sisters Know Best Recipes.