Slow Like Honey »

Masthead header

the incredible egg

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

Ingredients:
● 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.

Directions:
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.

Printable Recipe here.

Related Posts Plugin for WordPress, Blogger...
February 16, 2009 - 11:25 am

maris - I love quiche, especially with spinach and lots of cheese! Chicken sounds great too.

February 16, 2009 - 12:58 pm

robin - Oh my gosh, Amanda; I *so* feel for you about the egg salad/grade school thing!! I was practically raised on eggs as well and my mom packed me hard-boiled eggs for lunch nearly every day. All the other kids made fun of me mercilessly but the eggs were so good! It’s still my favorite lunch.

I’m digging the crustless (planned or not) because it will be perfect for my low(ish) carb diet right now. :D

February 16, 2009 - 1:21 pm

Jenn - i’m glad i already decided on eggs for dinner and marched down to the store for spinach. i will forgo my poaching plan and give this a try — in my mini ramekin =)

thanks!

February 16, 2009 - 2:18 pm

whitneyinchicago - I also love eggs. Especially really fresh ones from the farmers market. Just make them sunny side up and put on dry wheat toast. Wonderful.

This is a good idea for lunches for the week. Thanks for sharing!

February 16, 2009 - 8:45 pm

Medena - Lovely post, enjoyed reading it! Quiche looks delicious, and sounds great with chicken!

February 16, 2009 - 8:59 pm

kickpleat - oooh, this looks so good! i haven’t had a quiche in ages and i think it’s about time to check one out again.

February 16, 2009 - 9:11 pm

ovenhaven - This looks really good! My family had always been enamored by quiches, and I seem to be the only one who doesn’t eat them. This would be a good recipe for me to bring to potlucks! Thanks for sharing :)

February 16, 2009 - 11:28 pm

commonplaceiris - I love egg on pizza, actually had it for dinner just a few days ago for the first time in ages! Wouldn’t have thought of it alone but I had it at a restaurant years back.

February 17, 2009 - 9:06 am

Kristin at The Kitchen Sink - This looks lovely, Amanda. Beautiful photos.

February 18, 2009 - 10:17 pm

Amanda - Thanks guys…

Robin, I think this quiche is ten times better because it doesn’t have the crust. You can chow down without the guilt!

April 5, 2009 - 11:14 am

Easter Menu « Slow Like Honey - [...] a breakfast/brunch affair, I’d bring this crustless chicken quiche. Each slice has the perfect amount of flavor and texture, plus you can make this using most of the [...]

July 3, 2009 - 7:12 am

Rosa - Since you published this post, my boyfriend and I have made this about a zillion times. We love it, and we’re so glad you shared!

December 28, 2011 - 8:59 pm

K&B N. - We love any type of quiche. It’s so hearty and delicious

Your email is never published or shared. Required fields are marked *

*

*

SubscribeEmail this postTweet this post