Ali’s Note: Things are getting uber-busy here at Elizabeth, so after today I’ll be posting on Mondays, Wednesdays, and Fridays only.
It seems to be a fad these days to make crustless quiches. The health benefits are clear, and on the whole the process is a lot easier if pastry isn’t involved.
In my family, we’ve always had crustless quiches, for as long as I can remember. My mother has only recently begun to perfect her pie crust so most of the time we just did without and it worked just fine.
In our house we call them egg pies, because that’s really what they are. You can get totally creative with what you put in them — you’re only limited by what you have in your refrigerator. The only tricks are really to ensure that the egg is more the matrix that holds all of your stuff together than it is the main ingredient, and also to cover your pie for the first half of cooking or the top will get too brown.
This particular pie is pretty simple.
Preheat your oven to 400°F.
I had some broccoli florets left over from the red curry coconut noodles of the other day, so I decided to make a broccoli-cheddar egg pie.
Butter a 9″ pie plate and set it aside.
Gently steam the broccoli florets (this is from four small heads of broccoli) just until they’re a bright green. You don’t want to over-cook them as they’ll cook further inside the egg pie.
Drain and chop them up roughly, then set them aside.
In a bowl, whisk together six eggs. Add in 1/2 cup milk and whisk that sucker around. Sprinkle in a dash of nutmeg, as well as a pinch of salt and season with ground pepper. The Pie can’t taste the nutmeg, but I can.
Stir in about 1 cup grated cheddar cheese (really anything but mozzarella works well in these things).
Finally, add in the broccoli and stir that up as well until everything is all eggy.
Pour your mixture into the pie plate and level it out.
Cover the pie loosely with aluminum foil and bake for about 30 minutes. Uncover the pie and bake again until the top is set and starts to brown, probably another 10-15 minutes, depending on your oven and the thickness of your pie plate.
Eat it for breakfast, lunch, or dinner, hot or cold. It makes a protein-packed and easily-carried brown-bag lunch as well.
Two other variations you might consider for inspiration:
Cheddar, red pepper, green onion, and chorizo.
Broccoli, mushroom, and feta.