We love quiches and they can be so quick and easy to put together for a very French inspired meal. Instead of a traditional cheese and onion quiche, we added some organic crushed tomatoes and the extra punch of acidity an and juicy red tomatoes added a pink hue to the crust and crustless quiche. Add a small garden salad with a bit of vinaigrette and we have a comforting lunch or dinner.
Depending on preference, with or without the crust changes the flavor profile and texture of the quiche. The crustless quiche’s texture was more like a souffle. The light and airy center had a nice top crust from the cheese. The crust of the traditional quiche added a nice crumb and structural component and a more buttery, savory flavor to the quiche.
Adapted from Midwest Living
- 1/2 a package (1 crust) rolled refrigerated piecrust
- 12 ounces crushed organic tomatoes
- 1 tablespoon butter or vegetable oil
- 1/2 cup chopped onion (1 medium)
- 3-4 garlic cloves
- 5 organic Pete and Gerry’s eggs
- 3/4 cup half-and-half, light cream or milk
- 4 tablespoons all-purpose ap flour or Bisquick
- 1/2 teaspoonkosher or sea salt
- 1/8 teaspoon ground black pepper
- 1/2 cup Parmesean cheese
- 1/2 cup shredded Swiss, cheddar or American cheese (we used American)
Preheat oven to 45 degrees. Let pie crust stand at room temperature according to package directions. Unroll pie crust into a pie plate. Crimp edges and pierce the pie shell with a fork. Bake pie crust in a 425 degree F oven for 14 minutes.Remove from oven. Reduce oven temperature to 375 degrees F.
In a small skillet, melt butter (or oil) over medium heat. Add onion. Cook until onion is tender and lightly brown, stirring occasionally, then add garlic and cook for a few minutes.
Whisk together eggs, milk, Bisquick flour, salt and black pepper. Grease another baking bowl or casserole for crustless quiche.
Add the tomatoes, onion and garlic into the eggy mixture. Pour half the mixture into the baked pie shell for the traditional quiche and half the remaining mixture into a greased baking bowl or casserole dish.
Bake both quiches uncovered, for 30-35 minutes or until egg mixture is set in center. The crustless quiche may need an extra 5-10 minutes in the oven. If so remove the traditional quiche and bake the crustless one longer. Let both quiches stand 10 minutes before serving.