August 15, 2011

Quiche Undressed

Crustless Leek and Mushroom Quiche


This is one of those "kitchen sink" kind of dishes. Sad, limp herbs laying around? Fantastic. Remaining corners of miscellaneous cheeses? Great. Mushrooms about to get soggy or greens that have seen crisper days? Even better. Bread you don't know what to do with? PERFECT.

The quiche gets its structure from pieces of cubed bread spread in a single layer along the bottom and up the sides of a pie dish or circular cake pan. When baked, the inner filling begins to melt and set, holding together the once-thought-useless bread and a lovely crispy crust is formed. More substantial than a frittata, yet light and tender as an omlette. Each bite is cheesy and herby, with just a touch of crust, and delicious regardless of what is thrown in. I decided on mushrooms, leeks and ham, but andouille sausage, pancetta, corn or even shrimp...the possibilities are almost endless. This dish makes a great breakfast, lunch or dinner, and is equally good hot or cold.

So, the naked truth? Your best dressed quiche may actually have no covering at all.

Crustless Leek and Mushroom Quiche

*Half a loaf, or several slices bread (fresh or day old), cut into 1 inch cubes
*3 oz. ham, finely chopped
*1/4-1/2 c. each mushrooms and leeks (or veggies of your choice), chopped
*1 1/2 c. grated cheese (gruyere, mozzerella, chedder, etc.; feel free to add a variety)
*2-3 eggs
*2 Tbsp. milk (sour cream or greek yogurt can also be substituted for 1 of the eggs or milk, to thicken filling
*1/2 tsp. freshly ground pepper
*additions of your choice (a few chopped sage leaves, a handful of dill or parsley, a few scallions)

Preheat oven to 425 degrees.

Spread cubed bread in a pie dish or baking pan, about 8 inches in diameter.

In a seperate bowl, whisk all other ingredients. Pour into the baking pan and bake for 20 minutes, or until center is firm and the top is golden.

Let quiche cool for several minutes. Cut into wedges.

3 comments:

Glenda said...

I think about buying leeks sometimes but I did not know what to do with them, Well, now I do.

Thanks for sharing.

Anonymous said...

What type of cheese or cheeses do you think will taste best in the quiche?

Audra Majocha said...

Glenda, leeks are so tasty and so easy to work with! Try them in soups, roasted, in omelettes...they work with in so many dishes! As for cheeses, I think good hard cheeses such as parmesan or asiago would be fine, along wtih a melty mozzeralla, or even gouda or fontina...but also something tart and creamy like goat could lend a completely different taste. Experiment and enjoy!