Who knew quiche could be delicious without a crust?! No really, did you know that? Because I did not. For years and years I have enjoyed the crust of the quiche more than it’s insides. I always save the best for last, so ending with that last bite of crust was always delightful. Now that I am eating healthy, primal foods I decided to experiment with a crust-less quiche. Boy were my eyes opened to the possibilities of what life would be like without pie crusts. Don’t get me wrong, I still love pie crusts. But if my “All But The Kitchen Sink Quiche” can taste this good without a crust, why look back?
Wanna give it a shot and see if you can cut the calories and carbs of the crust too? I am pretty sure you can use whatever leftover veggie ingredients you have in your fridge (get it, all but the kitchen sink?) but here’s what I used:
5 large eggs
1.5 cups of fresh chopped spinach
4 white mushrooms (ended up being a little over a cup when I sliced them up)
1/3 of a large red onion
1 tablespoonful of minced garlic
1/2 a cup of coconut milk (it’s a good alternative to normal milk, and I think it’s just a bit sweeter)
1 cup (-ish. Sorry I forgot to measure how much I actually put in it!) of cooked ham or deli ham
1/2 teaspoon of dried basil
Salt and pepper to taste
Now quiche might just be one of the easiest things to make. If you haven’t baked one before, I promise, it’s more difficult to spell Q-U-I-C-H-E correctly than it is to bake a quiche. Here’s the run down for you:
Preheat the oven to 350F. While it’s heatin’ up, you need to start chopping the veggies up and greasing a pie dish with the coconut oil. You don’t have to use coconut oil, I am sure butter or whatever your preference is will work justtt fine. I have recently fallen in love with the versatility of coconut oil so it was my first choice.
In a decent sized bowl (I used a huge popcorn bowl!) you need to whisk the eggs and coconut milk together. Once that is whisked really well, I added the veggies, the garlic, seasonings, and cheese.
All mixed up? The quiche, not you. Good. Now go ahead and pour that into the greasy pie dish. I am a little OCD so I decided to go ahead and make sure things were distributed evenly. You know, you don’t want half the quiche to be spinach and ham and the other half to be mushroom and everything else. For the most part it was all mixed really well before I poured it in there, but it seemed the ham settled on the bottom of the bowl before I poured it. Just wanted to be fair to everyone!
At this point your quiche should look like vegetable and raw egg soup like the photo above. Pop that baby in the oven for 30 minutes, uncovered. At this point, I was very thankful my roommate had left the house because I plopped down on the couch to catch up on my DVR-ed Greys Anatomy from last week and started bawling my eyes out. Saddest episode ever!
The timer went off, and with mascara running down my face, I pulled myself together, and headed back into the kitchen. My oven/quiche combo actually required 10 more minutes. I was always taught that a quiche is done when the sides are a bit golden brownish and crunchy, and the middle is solid, so use your discretion.
I didn’t wait too long to let it cool. I was way to hungry for that! And way too excited to see how the crustless quiche tasted! Looks good doesn’t it?
I loved this dish. And like I said, it’s really easy. The most time consuming part of it is chopping the veggies and the ham. The coolest part of the “All But The Kitchen Sink Paleo Quiche” – you can use whatever veggies (or if it were a pizza we would say “toppings”) that you want for this! I always end up with random left over veggies by the end of the week, which this meal is perfect for! Next time I think I might add some diced, seasoned tomatoes and maybe some feta or parmesan cheese. Oh, and some salt and pepper. Yes, I know it is on the ingredient list, but I forgot to add them. The quiche still tastes good with them sprinkled on top, but I think the extra seasoning throughout it would’ve been even better.
For me, this is a great alternative to plain eggs in the morning. I love my bacon and fried eggs with some organic salsa and guacamole but sometime I need a bit more variety. And this can be put in the fridge and reheated for numerous breakfasts… or let’s be real… lunch today!
Let me know if you try this! Or what other “toppings” you would add! I hope you enjoy! xoxo