Quiche minute sans pâte : Rapid, easy Quiche

This post is about one of the most popular French snacks, the Quiche. Here in France some consider it as a cake, in fact the Quiche is almost a salty cake, others consider it as a complete meal, served with salad, most like it hot, some warm and some even prefer it cold just like a cake. Well, in all the quiche is something everyone in France who knows how to cook has made at least once, everyone that do not know how to cook has tried making it at least once and for most of the latter group it is quiche that they try out first before moving onto something tougher like Foie gras, rognon, truffe noire et écrasé de pommes de terre…. Ok! Now let us get back to our recipe in question, a quiche, not exactly, it is a simpler rapid version of the French delicacy, a quiche without the crust.

The most popular version of the Quiche is the Quiche Lorraine which is basically a tart base (pie crust) filled with eggs, lardons (typical French bacons) and cheese (in modern ones). Other different versions of the quiche do exist depending on the ingredients other than the necessary crust and eggs.

My version is and I repeat, not a quiche in the sense that it does not consist a crust. In fact the major portion of the preparation time for a quiche is consumed in making the crust. So I came up with this recipe where the tart base is replaced by brown bread. All the other ingredients are the same. This reduces the preparation time drastically, however the brown bread serves as a perfect crust and thus this recipe retains the major pros of the original quiche.

Ingredients

Eggs: 6

Dried Thyme : 1/2 teaspoon

Freshly ground black pepper : 1/2 teaspoon

Shallot: 1

Lardons : 100 grams

Yellow Bell pepper: 1

Fresh Rosemary: 1 stem

Emmental Cheese (grated): 50 grams

Butter : 15 grams

Whole Wheat Bread : 3

Salt to taste

Procedure

You can also follow the video where the procedure is explicitly shown and then read the details below.

Take the eggs in a bowl, add salt, pepper and dried thyme to it.

Add chopped shallot.

Add the lardons.

Beat the egg mixture well for the quiche to be fluffy.

Chop the bell pepper and add it to the eggs.

Separate the leaves of the rosemary from the stem and coarsely chop them. Add them to the eggs.

Add the emmental cheese and mix well.

Take a nonstick baking pan and butter it nicely.

Cut the edges of the breads and butter both the sides lightly.

Place the bread in the nonstick pan and then press the sides of each bread piece so that they are joined together. In fact the bread pieces should resemble a single layer on the pan surface almost like a pie crust.

Pour the egg mixture on the bread pieces.

Bake at 180°C for 25 minutes. This is how your quiche would look after baking.

Cut the quiche into quarters.

Enjoy this simple but delicious recipe, that tastes like the traditional ones but without the hassle of preparing the tart base.

  

Printable Recipe

Quiche minute sans pâte:Rapid,easy Quiche
Author: Mitanti Ghosh
Preparation Time: 15 min
Cooking time: 25 min
Servings: 4

Calories per serving: 300 kcal

This is my original version of the famous French Quiche, made without a pastry crust. I have replaced the crust with brown bread. This is thus easier, rapid to make and less calorific but almost equally delicious and crunchy like the original quiche.

Ingredients:

• Eggs: 6
• Dried Thyme : 1/2 teaspoon
• Freshly ground black pepper : 1/2 teaspoon
• Shallot: 1
• Lardons : 100 grams
• Yellow Bell pepper: 1
• Fresh Rosemary: 1 stem
• Emmental Cheese (grated): 50 grams
• Butter : 15 grams
• Whole Wheat Bread : 3
• Salt to taste

Instructions:

1. Take the eggs in a bowl, add salt, pepper and dried thyme to it.
2. Add chopped shallot and the lardons.
3. Beat the egg mixture well for the quiche to be fluffy.
4. Chop the bell pepper and add it to the eggs.
5. Separate the leaves of the rosemary from the stem and coarsely chop them. Add them to the eggs.
6. Add the emmental cheese and mix well.
7. Take a nonstick baking pan and butter it nicely.
8. Cut the edges of the breads and butter both the sides lightly.
9. Place the bread in the nonstick pan and then press the sides of each bread piece so that they are joined together. In fact the bread pieces should resemble a single layer on the pan surface almost like a pie crust.
10. Pour the egg mixture on the bread pieces.
11. Bake at 180°C for 25 minutes.