rye bread and quiche

Here's a crust-less quiche for dinner and rye bread from this book. So far, I have made the master bread recipe, the olive oil bread, (made into pizza and calzone) rye bread, and then the challah dough that I made into hot crossed buns (and also into a traditional braided challah.)

All the breads have been stellar except this rye here. He sure looks cute, but I'm not 100% sure about him yet. I need to try again and then try a traditional rye recipe to compare with. I love rye so much, toasted with butter and raspberry jam, so I might be too critical.

The crust-less quiche is my go to dish for using up random produce bits. The crust-less part isn't really a health driven decision as much as a time saving choice. Pete prefers it to have a crust for sure, but blind baking makes me crazy. At least with a baby in the house, you know what I mean? I need to set the timer once and be done with it.

A sort of recipe for the quiche:

-Saute 1 onion with garlic and shallot about 7-10 minutes and add 1 1/2 cup chopped broccoli, or red pepper, or corn, or a bit or spinach or whatever you have on hand and saute a little more, about 5 more minutes. (The key here is don't add too much— there should only be about 1 1/2 cup of veggies, and don't mix anything together that sounds gross.)

-mix in a separate bowl:
3 eggs
3 TBL flour
salt and pepper
1/2-3/4 cup grated cheese you have on hand (like jack, white cheddar ,or a blend of what you like)
1/2 milk (or enough to make it soupy)

Sometimes I add Dijon mustard, or curry powder, or thyme, or cumin, depending on the veggies I am using—it's all very customizable.

Pour the onion and veggies in a 10" pie plate and pour the milk/egg mixture on top. Bake in a 375° oven until brown on top, about 35-40 minutes.

That's it! yum!!

Comments

[Vera]

I don't know how you get all this stuff done with the kids in the house. As it is, I feel like I spend so much time doing house-y things that I mostly get my craft-fix vicariously through YOU, a lady with three kids! I did find time to make some awesome clutches from your book. I adore your book!!

[kat]

toasted rye bread with butter & STRAWBERRY jam. mmmmmm.

[Robyn]

My favorite is rye bread toasted with butter and then some nice apple butter on top. You'd never think it'd be good, but it's incredible!

[Kirsten]

This looks great, thanks for the recipe! I have been craving quiche and haven't made it for years, I will have to give it a try. We still love making your pumpkin chocolate chip muffins from last fall over here.

[Samantha]

I swear I can smell that bread! I wish I could bake.

[Bea]

The bread looks like an artwork - to beautiful to eat. :-)

Bea

[Allison Fouse]

Where has this quiche recipe been all of my life!? Oh, you're making me hungry. I feel like chowing down right now.

[joanie]

Fantastic recipe! We go carb-free most of the time. Without the crust, there's no temptation to devour that lovely, buttery, flakey layer.

[leilalu]

I was just having this discussion with my husband, after making him an actual quiche instead of frittata. Quiche is fun, but not everytime-and blind baking is a pain for sure!

[Kate]

I hate blind baking too, so when we're having quiche, I do the following:

Cook the veggies, meat, etc. in an oven safe frying pan, then sprinkle cheese over the mixture once it's cooked.

In a blender, mix 3/4 cup Bisquick (or your favorite substitute), 1 1/2 cups milk, and three eggs until smooth. Pour the Bisquick mixture over the veggies/meat and cheese and bake for 35-40 minutes at 400 degrees.

This makes a crunchy, almost biscuit-like crust over the top of the quiche. Very delicious!

[elizabeth of course]

mmm. it looks marvelous.

[Ellie]

Great spice suggestions for the quiche. I make it often, but usually only have Salt and Pepper to spice it up. I've never thought about curry before, but I bet that would be yummy.

[Tricia]

Quiche is one of my easy favorite go to meals. It works for a fancy holiday brunch, breakfast with the girls -- add a salad and you have lunch. I even make it for dinner sometimes, especially those days when I've put off grocery shoppping a little too long.

[Zoe Krylova]

i made something similar the other day, but called it a frittata: http://www.flickr.com/photos/zopho/2361893487/
nyum :)

[Anna]

Thank you for the idea. This sounds like a recipe for the eggy monster in my corner of paradise.

[amy]

i just got the book the other day. i am waiting for the weekend so i can try it out!

[Susan]

i didnt like rye cause of the caroway seeds and then i discovered a receip for "limpa" a finnish rye bread made with orange rind and fennel seeds. it is a dark rye and sooooooo good. do you make your own raspberry jam? i have "the" raspberry patch in the region, came with the house. i made about 4 dozen 8oz jars of raspberry and about 16 8oz jars on concord grape. they are both quite yummy if i do say so myself :-)

[Mrs. Mordecai]

I love crustless quiche! It is so speedy and goes great with . . . bread!

[erinn Johnson]

I think rye toast with butter is one of my favorite things. Sounds like I might need to get this book.

[arb]

peanut butter on rye!!!!!

[Lise Richards]

The quiche looks yummy - you've inspired my dinner choice tonight!

Thanks

[t]

Does one quiche feed your whole family dinner? Because my husband could eat that entire quiche by himself! (I am making it tonight for dinner because he won't be here, so thanks for another yummy recipe.)

Three families I know have an arrangement where they take turns cooking for each other, so one day a week one family cooks for themselves and two other families, and on two days of the week two of the families don't cook at all, but get a meal delivered from their friends. I thought this was brilliant when I heard of this, but then I was at one family's house during a dinner delivery from another family, and the food delivered that night was muffins and yogurt. My husband and kids would be like "That's cute. Where's the food?"

[Penny]

Your quiche looks amazing!! Maybe you could make a reuben from your rye bread. I love rye toasted in a cast iron skillet with lots of butter. Crunchy on the outside but not the middle!

[mikawendy]

Mmm, rye bread.I like mine toasted, with a thin layer of cream cheese, with a glass of orange juice to wash it all down.

[stacy]

i purchased the bread book you recommended and it's the best. i've only tried a few recipes. have a batch of the master recipe in the fridge - made cinnamon bread out of it last night. who knew i could make bread!? awesome.

[Henriette Brettell]

It SUX not being able to eat dairy products. Especially eggs. I love a hard boiled egg, but I don't love it coming straight back up :( ! TMI ?! Does anyone have any meal suggestions for non dairy eaters? I don't eat red meat really either. I'm in a bit of a slump with my recipes. x

[Lindsey]

thanks! i'm trying it tonight!

[cheeky]

I love quiche and yours looks so pretty in that bowl.
I also skip the crust for the same reasons but I do prefer it. Just about everything goes with eggs and I do not like to waste food.

[Elaine]

Thanks for the quiche recipe. It's like the coconut one I like to use. I'll have to try it!

Great looking bread, too.

~Elaine~

[Berlinswhimsy]

Yum, both the rye bread and the crustless quiche look very yummy.

I fall back on fritattas a lot just like this quiche. My kids love them and I can throw in lots of stuff that they don't notice! ;-)

[Tiffani]

I've tried several things out of that book too. Today was the Limpa recipe and it turned out SO tasty. Still trying to master getting the dough dry enough that it isn't quite so gloppy, but even though it didn't look especially pretty, we couldn't stop eating it!

[Marta Mourão]

Yummy! Great recipes!

[Ginaj]

Okay, I bought the bread book and today, my second baking stone burst in the oven. I have had them for years and always use them for pizza and such. Any hints? What brand stone do you use?

[Valerie]

It all looks great to me. I will have to try this! Thanks for sharing.

[Nancy Cook]

on a totally unrelated note
i love your tablecloth and am trying to decide if it's new or vintage
i do love quiche and rye bread though
quiche is always a good go to around here

[N. & J]

I tried what was labeled as Prussian Rye at a bakery the other day but when I tried google to find a recipe it couldn't find anything. The prussian rye was so good but we make all our own bread so it's depressing that we can't recreate it.

[Erika Cass Designs]

Yum! Thanks for the quiche recipe. What a great idea and it looks soooo scrumptious! This I'll try. :o)

[Kristina]

Try this easy crust next time, to palliate your hubby:
1 cup bread crumbs
1/4 cup grated parmesan
enough melted butter to hold it together (about 2 tbsp)
Mix together, and press into the bottom of the pan with your fingers, molding it up the sides of the dish a little. Pour on the eggy mixture, and bake as usual.

[Nevis]

I cannot imagine quiche without a crust! That is the best part! Blind baking isn't so bad. While it's baking, that's when I usually mix up the egg part. And by the time I'md one with that, the crust has blind-baked.

My favorite ingrediants are havarti cheese, ham and brocooli. YUM!

[amysue]

I have been baking using this book for awhile now and our family favorite is the Vermont Cheddar bread. I don't know what I'm going to do during Passover when I won't be able to do any baking for a bit (and will have to hide the starters!)

[Maddie]

Try this... instead of a flour crust I use shreaded potatoes as the base for my quiche... just butter the bottom of the pan then pat the taters into the base of the pan and then pour on your egg filling, no blind baking required. It's fast, makes the quiche more filling for he-man guys and my kids really love it. Of course it goes without saying that the shreaded potatoes come from a bag in the freezer..right?

Maddie
www.domesticanrchy.blogspot.com

[Lindsey]

so i really did make this quiche 5 minutes after i read your post last night - and it was SO good! thanks for the quick and easy meal idea!

[Diana]

The quiche was fantastic! Thanks for sharing! :)

[Adina]

First, I want to thank you for your fun, informative blog. After discovering it a couple of months ago, I check it from time to time and recommend it to other friends who sew at home. You inspired me to bring out my old Kenwood machine and whip up some soft furnishings.
Second, your quiche recipe prompted me to comment. I've been making crustless quiches for more than 20 years and they are not only always a hit with family and guests, but super easy and fast to make. Our four kids usually left the crust uneaten, and my husband and I surely didn't need those extra calories. Variations we've enjoyed include broccoli, cauliflower, spinach, mushrooms, tuna, salmon, corn, leek and zucchini, but your imagination's the limit, really.
Thanks again and keep those interesting ideas and suggestions coming!

[Zélia]

That bread looks delicious!

[rebecca]

This recipe looks absolutely fantastic! It's making me hungry just looking at the photographs!

Will have to try this out one day this week. Thanks! :)

[melissa@yummygoods]

mmm, rye bread. makes the best grilled cheese!
I wish I lived in Portland so I could invite myself over for quiche and bread. Don't think I wouldn't!

Forgive me if you've already gone over this, but are you going to Quilt Market? I bought my plane ticket last week, woo!