Hye Thyme Cafe: Crustless Quiche

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Saturday, June 24, 2017

Crustless Quiche

Crustless Quiche: Hye Thyme Cafe

Aside from being tasty and perfect for any time of day, an egg dish, whether it's a quiche, omelette, frittata, scromelette, or crustless quiche, is a great way to clean out the fridge. If you haven't pre-planned your dish with specific add-ins, you can use up whatever veggie, meat, cheese, and/or herb scraps are lurking int the fridge. For a 9" quiche, I start with 5 or 6 eggs, 1/4 c of milk, and then start adding whatever happens to grab my attention. For this particular version, I used ...

1 T butter (or cooking spray)
5 eggs
1/4 c milk
Olive oil
1/2 t each salt, pepper, crushed red pepper flakes
1/2 c each onion and red bell pepper, diced
1 clove garlic, crushed
1/2 c broccoli, diced
8 oz ham steak, diced

  1. Grease a 9" pie place, either with cooking spray or butter. I add the butter, nuke it for about 7 seconds to soften it, then spread it around the plate.
  2. In a mixing bowl, whisk together your eggs and milk; set aside.
  3. Coat a skillet with a bit of olive oil, and saute the onions and bell pepper until the onions are just about translucent, seasoning with the salt, pepper, and crushed red pepper flakes; add the garlic just until it starts to take on some color and the onion is cooked through.
  4. Giving the peppers and onions a minute or two to cool, dice your ham and broccoli - I like to use the broccoli stalks as well as the florets, and for me, baking the broccoli in the quiche leaves it still a bit crisp. If you prefer it soft, go ahead and saute it with the onions and peppers.
  5. Add all of your mix-ins to the egg mixture, giving it a stir to combine, then pour into the greased pie plate.
  6. Bake at 350 for about 40" until set and starting to brown. If it starts to brown too much before the center is set, just go ahead and throw a sheet of foil over the top.
Slice into wedges to serve - for breakfast, maybe with toast and sliced melon, or for lunch or dinner, with a nice side salad. I had mine with a bit of Beet, Carrot, and Apple Salad over mixed baby greens.

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