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.
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
What you need:
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.