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Quiche is one of X’s of favourite brunch options on weekends, but for me to wake up early to make the crust, blind bake the crust and make thequiche filling for just one serving– I’d rather sleep in 😛 So to make my life easier and yet satisfy X’s cravings, I go for a crustless quiche recipe for one – win-win!
P.S. You can easily double the ingredients to make acrustless quiche for two if you like, so read on!
Quiche is a savoury, open pie with a custard and a filling that can be anything you like – cheese, meat, seafood or vegetables. It can be served hot or cold though I generally prefer my quiche to be hot. Nowadays I see quiche being sold in cafés but the prices are usually ridiculous and the filling can sometimes be quite pathetic.
Fun fact: Do you know that quiche actually originated inGermany and not France? Apparently quiche is from a place called Lothringen, which was under German rule during medieval times. The place came under French rule and it was renamed Lorraine (think of the name of a popular quiche!)
Back to the quiche! X likes his quiche with meat, and the combination ofonion, mushrooms and bacon is a fail-proof classic. The bacon is first crispedin the pan, before the onion and mushrooms go in and sautéed until the onion is softand the mushrooms are browned. Sometime I will add in additional vegetables like bell pepper if I have them on hand. It is important to pre-cook the vegetables so that they don’t add moisture to thecustard, which will prevent the custard from setting.
The custard is simple – egg, cream and cheesewhisked together with a touch of seasoning. I use whatever cheese I have on hand, so most of the time it is a mix of mozzarella, cheddar and parmesan.Any good-quality cheese works, so you can definitely play around!
But in the event that you are not a fan of quiche, here are some of my other breakfast favourites…!
And here are the step-by-step photos! Make them this weekend and let me know what you think!
Step-by-Step Photos | |
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| 1) Cook the filling - bacon should be crisped, and vegetables sautéed (or boiled and drained) so that they don't add moisture to the custard. | 2) Mix the custard in a small bowl (love my new Pyrex addition!) |
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| 3) Transfer the filling into the ramekin and pour in the custard. | 4) Bake until the custard is almost set - the center should jiggle slightly. |
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Easy Crustless Quiche for One
Crustless Quiche is a much quicker yet still tasty alternative for lazy mornings. It can be scaled easily to serve as many as you like.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 1 people
INGREDIENTS
Filling
- 2 slices bacon, diced
- 1/4 small onion, peeled and finely diced
- 2 button mushrooms, sliced
- 50 grams vegetables, finely diced (bell pepper or carrot)
- Salt and freshly ground black pepper
Custard
- 125 ml cream, minimum 30% fat content (1/2 cup)
- 1 large egg
- 1/8 teaspoon dried herbs, or 1 teaspoon fresh herbs
- Salt and freshly ground black pepper
- 30 grams cheese, shredded
INSTRUCTIONS
Preheat oven to 175°C / 350°F. Get ready a ramekin that can hold 350ml of liquid (1 1/2 cups).
Filling
Heat a frying pan over medium heat. Add in bacon and cook until bacon is crispy. Remove with a slotted spoon and transfer the bacon into the ramekin. Drain until there's about 1/2 tablespoon of bacon fat left in the frying pan.
Add in the onion and cook until it is soft, then add in the mushrooms and vegetables. Cook over medium heat, tossing frequently, until the mushrooms are browned and have shrunk in size and the vegetables are soft. Season lightly with salt and freshly ground black pepper. Transfer the cooked vegetables into the ramekin.
Custard
Whisk cream egg, herbs, salt, black pepper and cheese in a small bowl. Pour the mixture into the ramekin.
Bake
Bake for 25 to 35 minutes until the quiche is almost set – the center will jiggle slightly. Remove from the oven and set aside for 10 minutes to cool slightly before serving.
NOTES
- Use whatever herbs you like – parsley, oregano, thyme etc. I used a pasta herb mix.
- I like to use a mix of mozzarella, cheddar and Parmesan but you can use whatever cheese you like – emmental, swiss, gruyere etc.
- To make this ahead, you can prepare the filling and custard separately the night before and store in the refrigerator. The next day, while the oven is heating up, assemble them in the ramekin then send them off to the oven!
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!
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Reader Interactions
Comments
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Lori Simmons says
Do you happen to have the nutritional values on this recipe?
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Foodie Baker says
Hi Lori, no I don’t.
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Xinyi says
Can i know wat type of cream u used? Cooking cream??
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Jasline N. says
Hi Xinyi, I used a cream with minimum 30% fat content.
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Raymund says
This is the prefect breakfast, nice and easy to prepare
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Anna @ shenANNAgans says
How good is quiche? I have been enjoying the odd quiche for brunch the past couple of weekends. Love the ‘For One’ meals a lot too. Also… is a crustless quiche called frittata?
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Jasline N. says
Quiche is always my answer to lazy weekend brunches, it’s so easy and I get to sleep in a bit more :p I think frittata has very little cream or milk – I tried making them once but we prefer the quiche filling more!
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