Crustless Cheese and Onion Quiche

I love anything with pastry.  It is up there, in my opinion, with putting things between two slices of bread.  It improves almost anything.

Last night, though, I decided to make quiche at the last minute and to cut down on prep time I decided to try crustless quiche.  Something that had intrigued me, but I hadn’t tried because I really do like the crust.

Having tried this, I am now a convert and will definitely make it again.  It was so good that when I took my first bite I actually exclaimed, “Wow! This is good!”.

It is.

Crustless Quiche

  • 4 ounces shredded Swiss cheese – 1 cup
  • 2 tablespoons butter, melted
  • 4 eggs, beaten
  • 1/4 cup finely sliced onion
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 tsp mustard powder

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Line bottom of pie plate with cheese and onion.

Combine eggs, butter, salt, flour and milk; whisk together until smooth; pour into pie pan.

Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

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