Crustless Quiche with Red Peppers & Goat Cheese
Take away the fuss of a crust, and a quiche makes a perfect weeknight dinner: quick and delicious. The basic batter is a snap to make, and depending on what you add to it, the variations are endless. You can also bake mini quiches as hors d'oeuvres.
To learn more, read the article:
Tonight, Try a Crustless Quiche
1 Tbs. olive oil
1 large or 2 medium red bell peppers (10 oz. total), cored, seeded, and cut into 1/4-inch dice
1/4 cup cornstarch
1-1/4 cups whole milk
2 large eggs
2 large egg yolks
1 cup heavy cream
1/2 tsp. kosher salt
Butter or oil for the pan
4 oz. fresh goat cheese, coarsely crumbled
2 tsp. fresh thyme leaves, lightly chopped
Position a rack in the top third of the oven and heat the oven to 425°F.
Heat the olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the peppers and a generous pinch of salt. Cook, stirring often, until the peppers soften and brown slightly, about 5 minutes. Set aside to cool.
Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt, and cayenne.
Butter or oil a 2-quart, 7x11-inch Pyrex dish or an 8x11-inch ceramic gratin dish. Spread the peppers over the bottom of the pan. Scatter on the goat cheese and thyme.
Whisk the batter in case it has settled and then pour it into the baking dish. Bake until the top is deep golden and the custard is set (insert a pick in the center to check; it should be softly set, neither liquid nor firm), 25 to 30 minutes. Let stand for 30 minutes before serving.
Make Ahead Tips
The batter can be made up to one day ahead and refrigerated, covered.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 67
, pp. 52
October 1, 2004