Crustless Quiche with Sun-Dried Tomatoes and Basil
This crustless quiche is a quick and easy way to get your quiche fix without all the hassle of making a crust. It's perfect for a brunch or lunch, and it's also a great way to use up leftover vegetables. The sun-dried tomatoes and basil give this quiche a bright and flavorful taste, and the cheddar cheese makes it nice and cheesy.
The crustless quiche was first invented in the early 1900s as a way to use up leftover vegetables. It quickly became a popular dish, and it's now a staple of brunch menus around the world. The Serious Eats version of the crustless quiche is made with sun-dried tomatoes and basil, which gives it a bright and flavorful taste. The cheddar cheese makes it nice and cheesy, and the heavy cream makes it rich and creamy.
Crustless Quiche with Sun-Dried Tomatoes and Basil Crustless Quiche with Sun-Dried Tomatoes and Basil Crustless Quiche with Sun-Dried Tomatoes and Basil Crustless Quiche with Sun-Dried Tomatoes and Basil
Prep time: 15 | Cook time: 35 | Serves: 6
Ingredients
  • 10 large eggs
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9-inch pie plate.
  3. In a large bowl, whisk together the eggs, cream, cheese, sun-dried tomatoes, basil, salt, and pepper.
  4. Pour the mixture into the prepared pie plate.
  5. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
  6. Let cool for a few minutes before slicing and serving.
Why It Works
  • The crustless quiche is a great way to use up leftover vegetables.
  • The sun-dried tomatoes and basil give this quiche a bright and flavorful taste.
  • The cheddar cheese makes it nice and cheesy.
  • The heavy cream makes it rich and creamy.