This recipe for Crustless Onion Leek and Blue Cheese Quiche is a great recipe to make ahead. It's perfect for brunch or lunch. And because there is no crust, it saves on calories and is gluten-free!
How to make Crustless Blue Cheese and Leek Quiche
It's become a joke around here on the weekends anymore.
If you've been reading my recipe blog for a while, then you know I have four chickens, and those chickens give me eggs.
Every day I get 3 - 4 eggs. So even if I eat 2 a day, which I don't, I accumulate at least a dozen a week.
So on the weekend I always ask my husband "so how DO you want your eggs today?"
And you must use at least 2.
Frittatas, omelets, quiche. They all use eggs.
Quiche is generally an egg custard with cheese and mixed vegetables, or meats, that is then poured into a crust and baked until firm.
I consider a frittata a half-baked omelet.
Of the two, I like the texture of a quiche more; so I thought, what if I made the quiche, but saved myself the calories and carbs by omitting the crust? And of course, this makes it gluten-free as well!
A quick look in my refrigerator and I found I had some swiss cheese, blue cheese, leeks, onions, and bacon.
Those will play.
and it's gluten-free
And that's how this recipe for Crustless Onion, Leek and Blue Cheese Quiche came about.
Putting it together
I started off by sautéing the diced onions and leek together in some olive oil and butter, just until they started to get caramelized around the edges.
While those simmered away on the stove, I put 4 pieces of bacon in a thick fold of paper towels and zapped them in the microwave until they were crisp. When microwaving bacon I always think of 1 minute per piece to start, then go in 30-second increments until they reach my desired degree of doneness, which is brown and cooked all the way.
Let the bacon sit for about 5 minutes after it's done (remove it from the paper towels) and then chop it into pieces.
For the cheese, I decided to use both the Swiss and the blue cheese; about ½ cup of each, with the Swiss cheese getting grated and the blue cheese getting crumbled. The Swiss cheese added creaminess, but the blue cheese added an extraordinary pop of deliciousness. Of course, I love blue cheese, so if you don't, then use some cheddar, feta, or another cheese you do love.
Add some crustless love
Since it's crustless, I wanted the custard to be rich and thick so it would be easy to remove from the pan. I wanted to use all cream, but I only had half a cup so I supplemented it with whole milk. You could either use all cream, half and half or whole milk. I'm not sure low-fat milk would work as well, too much water, not enough fat. But we're not eating this every day, so let's live a little. As Julia Child always said, "all things in moderation." Julia died 2 days before her 92nd birthday, so I think she had a good philosophy, certainly one philosophy I can try to live by.
Eggs? Check. Check. Check.
Once you have the sautéing, grating, and zapping done...this dish is a cinch to put together. And it certainly is delicious to eat.
I used 6 eggs in this quiche. My chicken girls gave me 4. Net -2.
What would you do with your eggs?
After we enjoyed this quiche, I thought it would be perfect with some fresh corn kernels added.
Crustless Onion, Leek and Blue Cheese Quiche
- ½ cup diced sweet onion
- 1 leek the white part only, cleaned well, cut in half then sliced into half-moons
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter or ghee
- 4 thick slices applewood smoked bacon or your fav kind of bacon
- ½ cup grated swiss cheese
- ½ cup crumbled blue cheese
- 6 eggs preferably farmed fresh, or backyard chicken
- 1 cup half and half cream, milk or combo
- Salt and freshly ground pepper
- Heat a saute pan over medium heat; add the oil and butter, once the butter is melted, add the onions and leek along with a pinch of salt. Saute, stirring often until the onions begin to turn brown around the edges. Remove from the heat and set aside.
- While the onions and leek are cooking, cook the bacon until crisp, either in a pan, the oven, or microwave. If using the microwave method, place a layer of 4 thick paper towels on a plate, place the bacon evenly in the middle, then cover with another layer of paper towels. Place in the microwave and cook, for 4 minutes. Check for doneness; continue to cook 30-second intervals until cooked crisp. Remove, using caution, the plate will be hot. Remove the bacon from the paper towels and allow them to cool; chop coarsely with a knife. Set - aside.
- While everything else is working, grate and crumble the cheese. Place the eggs in a blender or bowl and either blend or whisk them until well blended. Add salt, pepper, and the cream. Mix well.
- Heat the oven to 350°F. Spray the bottom of a 9-inch pie dish with cooking spray or lightly butter. Starting with the cheese, cover the bottom of the dish, top with the caramelized onion/leeks mixture, spreading them evenly over the cheese, then sprinkle the bacon over. Slowly pour the egg/cream mixture over all; place in the middle of the oven and cook for 40 minutes or until the center has set. Remove from the oven and allow to sit for 5 - 10 minutes before cutting and enjoying.