Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard and Broccolini

by Maris Callahan on April 25, 2010

Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard and Broccolini

In my experience, good things are often highly underrated. Fresh sheets on your bed, the feeling of breaking in new running shoes and quiche. Yes, quiche.

At first, quiche makes me think of something that my grandmother might have made at a dinner or brunch party years ago. It’s a baked dish based on a mixture of milk, eggs and cheese with meat or vegetables in a pastry crust. In our diet-obsessed society (I’m not omitting myself from that classification) quiche is often thought of as a calorie trap – pastry crust, milk, eggs, cheese – but it most definitely doesn’t have to be.

It’s also easy. So easy.

When you don’t build the crust from scratch, quiche is probably one of the quickest dishes that you can throw together. Omitting crust will save you a lot of time, a little bit of headache if you’re not a baker and a lot of calories/carbohydrates if you’re watching those.

Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard and Broccolini

I made this quiche primarily with ingredients from my CSA, which my friend Angie and I recently joined. So far, the produce has been fantastic and it’s great fun going through it each week, splitting it up and deciding what to make.

Crustless Quiche with Caramelized Onions, Prosciutto, Swiss Chard & Broccolini
Serves 4-6

What you need:

4 eggs
1 cup milk (I used 1%)
1/2 cup shredded low-fat cheddar cheese
1/2 cup caramelized onions (optional)
1 cup swiss chard, rinsed & roughly torn
1 cup broccolini, finely chopped
3 oz prosciutto, chopped

What you do:

1. Preheat oven to 350 degrees F. Spray a traditional 9″ quiche dish with olive oil spray (or a pie plate if you don’t have a quiche dish. If you don’t have a pie plate, buy one from my Amazon store and I’ll get a little kickback).

2. Meanwhile, saute broccolini in a large non-stick skillet or saute pan. Cook until broccolini is bright green, about 4-5 minutes. Add chard and cook another 2-3 minutes or until just barely wilted.

3. In a medium bowl, whisk eggs and milk. Fill quiche pan with cheese, vegetable filling and prosciutto. Pour milk mixture over cheese and filling. Sprinkle with freshly ground pepper, if desired.

4. Bake 30-35 minutes until quiche is puffy and golden. Let cool slightly before slicing into 4-6 pieces.

{ 18 comments… read them below or add one }

Chez Us April 25, 2010 at 12:12 pm

Seems we have all had crustless quiche on our minds lately. This sounds and looks amazing!! How is the new job?


Melissa April 25, 2010 at 1:57 pm

Love it! I’ve seen a few Crustless Quiche recipes popping up on my feed lately – this one looks great! I’ll have to give it a try.


grace April 25, 2010 at 6:13 pm

is a crustless quiche not simply a fritatta? regardless, this sounds great. i love my crust, but sometimes it’s just not needed.


Sues April 25, 2010 at 8:57 pm

Fresh sheets are totally underrated. And so is quiche!! My mom used to make me one to take back to school every time I went to visit her in college. But this one with prosciutto and chard sounds absolutely amazing!


Lydia (The Perfect Pantry) April 25, 2010 at 11:48 pm

I’d go even further and eliminate the proscuitto (well, I don’t eat it, so that would be easy!); the cheese, veggies and caramelized onions will give this plenty of flavor. I love quiche with crust, and without, too.


Joanne April 26, 2010 at 1:02 am

i definitely love a good quiche that consists of whatever just happens to be in your fridge at a given moment. crustless or not, they are just good. and this one is no exception. Love the caramelized onions. they are a must.


kat April 26, 2010 at 12:28 pm

Crustless is a great way to cut calories. I’ve tried lightening it up with a polenta crust too


Kelly April 26, 2010 at 5:13 pm

Yum. This sounds fanastic and so springy. Thanks for the thoughtful comment on my blog and enjoy your CSA share. I had two in Boston (one meat, one produce) and absolutely loved them. Once I have time to settle in I’d love to get one here next year, but for this year I’m going to be all about the Lincoln Park farmers’ market. Cannot wait!


Paula April 26, 2010 at 6:07 pm

Ooooh, I LOVE quiche and the pictures look absolutely delicious! I NEED to try this!


Juliana April 26, 2010 at 7:35 pm

Oh Maris, great idea of the crustless quiche…looks so tasty with all the goodies in it :-)


Kristen Doyle April 26, 2010 at 9:49 pm

Looks great and what a great way to use those veggies!


Lynn @ The Actors Diet April 26, 2010 at 10:25 pm

yum! thanks for stopping by our blog and commenting so that i could discover yours! and oh my god, how appropriate – i was just thinking “i have too much milk and eggs in my fridge, what will i make?!”


mandy April 26, 2010 at 11:17 pm

This looks delicious. I wish we had CSA here, but we dont. So I make due with my grandpaps garden and the farmers market.


Sophie April 27, 2010 at 5:36 am

Hello Maris!!
Brussels calling!! What a fab looking breakfast!! I would eat this as dinner!
MMMMMM,..I so love swiss chard in here!


Kalyn April 27, 2010 at 6:12 pm

Sounds delicious. I’d probably use Canadian bacon instead of proscuitto.


Beth @ DiningAndDishing April 29, 2010 at 10:08 am

I am such a fan of quiche!! It’s such a lovely lunch time treat because it’s so different to the usual. This recipe looks great :) .


Jessica Gottlieb April 29, 2010 at 4:16 pm

I gained two pounds reading this.
I’m going to try it, but rest assured, the pictures I take with my iPhone will not be nearly as helpful.


Musings of a Housewife April 29, 2010 at 4:33 pm

YUM. I must make this. We love quiche, but I hate making crusts, so this is perfect.


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