Removing the Crust for a Savory Custard
By MARK BITTMAN
The New York Times
I SUPPOSE crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. (The other option is to buy a crust and fill it, but if you can find a good pre-made crust you’re a better shopper than I am.)
I don’t question the fact that a good crust can add flavor and crunch to cheese custard (that’s what basic quiche filling is), but there are times when I’m not willing to put up with either the work or the extra calories that come along with that crust. More ...