Sassy waxed on poetically about onions, one of my favorite vegetables, but I feel the need to shine the spotlight on another classic: the incredible egg. You could say that I inherited my love for eggs, and that I was practically raised on eggs. Omelets and scrambled eggs were the few things my mom would make for breakfast for me, as she had a firm distaste for staying in the kitchen for too long. I was the only kid in grade school who actually liked her egg salad sandwiches, making me the butt of many jokes but I didn’t care as I looked at my friend’s sad and pathetic bologne sandwiches. Later, as I got older, I discovered the joy of a simple egg sandwich a la McDonalds, which fueled many mornings after late high school nights filled with debauchery. Nowadays, I can eat fried eggs on top of pizza, toast. You name it, I’ll do it.
The oozing yolk, the soft and pliable whites… I get happy just thinking about it.
In these budget-friendly times, I am looking for more affordable dinner options, items that will work for leftovers and work lunches. Which brings me to this Baked Egg Custard from Everyday Food. It will successfully use up everything in your fridge, creating a damn good dinner that will wow friends/family. It’s pretty flexible and adaptable to your needs. Have I won you over yet?
Originally, I had planned on making a much more fancified quiche, with crust and the whole nine yards. Can you imagine a better dinner dish than a creamy egg custard baked perfectly in a buttery and savory crust? I think not. But apparently I lack the proper planning skills to actually do that and forgot that the dough for the tart needs to be prepped and chilled… Oh well, next time I will do it up right.
I made this crustless quiche-like dinner on a particularly cold Wednesday evening. Shivering and tired, I threw the ingredients together, modifying the recipe to fit my fridge. Are you ready for the modifications? Because I played with this recipe quite a bit. I swapped out half-n-half, and used whole milk instead. I added in chopped onions and a little garlic, just to make things interesting. I also left out the goat cheese as I start gagging whenever I near the stuff, and put some shredded sharp cheddar cheese in its place. Lastly, I had a store-bought roasted chicken that was practically picked to pieces but had some redeeming parts. I tossed in about 3 ounces of shredded roasted chicken, which was a great idea because it gave the quiche such flavor and depth. But remember to shred the pieces as small as possible because if the pieces are too long, you will have major problems cutting the quiche in to pieces.
Phew. Did you keep up with that? I basically re-invented the recipe while keeping the proportions of egg/milk/cheese the same. I was worried that the change in milk would disturb the quiche’s texture but it all worked out for the best. I kid you not, the minute this came out of the oven, I started salivating. The aroma of the chicken with the cheese and onions was insanely delicious. If it was raining outside, I bet my neighbors would have wandered over, hoping to grab a slice. The best part was that I was able to freeze half of the quiche and save if for another rainy day. It was leftover heaven. with a big plate of vegetables or salad, this crustless quiche will soon be an everyday favorite of yours, I guarantee.
The original recipe is over here, and I am going to show my modifications since there were so many.
Crustless Chicken Quiche
Adapted from: Everyday Food
Yield: Serves 4
Prep Time: 10 minutes
Cooking Time: 35 to 40 minutes
● Butter, at room temperature, for dishes
● 6 large eggs
● 1/2 cup half-and-half or whole milk
● Coarse salt and ground pepper
● 1 large onions, chopped in to small pieces
● 4 ounces (1 cup) sharp cheddar cheese, shredded
● 1/2 cup chopped scallions
● 3 ounces roasted chicken, shredded in to small pieces
● 1 cup frozen vegetables, like peas, corn, carrots, etc.
Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie plate (or four 10-ounce ramekins or custard cups) with butter or spray with nonstick cooking spray. Set plate aside.
In a large bowl, whisk together eggs, half-and-half or milk, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in the vegetables, cheddar cheese, chopped onions, and scallions. Place pie plate (ramekins or custard cups) on a rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or cups).
Bake until eggs are set and tops are golden brown, 35 to 40 minutes. Serve warm. If you are freezing the quiche, make sure you wrapped the quiche with plastic wrap, and place in a freezable bag. To reheat, warm in the microwave for 2-3 minutes.