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!!
