Crustless Quiche

I do like crust on a quiche, especially a flavorful, flaky one. But I like dessert more, and if I want to have quiche AND dessert (especially if there is bacon in the quiche), I’ll usually forgo the crust.

The following is modified from something I found on the web once. Without the crust, the taste of the filling is more emphasized.

Preheat the oven to 375F. Grease bottom and sides of quiche pan.

Next make the custard:

4 eggs

1.5 cups milk (I usually use skim)

0.5 c flour (I use King Arthur white whole wheat)

0.5 t baking powder

0.5 t salt

Mix together until smooth. Grate:

4 oz cheese (I use sharp cheddar)

Mix into custard. Add your choice of filling. (My standby is mushrooms and bacon. I 8oz of mushrooms until soft and chop 4-7 slices of cooked bacon into small pieces.)

Pour into quiche pan and bake for 40 minutes or until quiche is set, but very slightly jiggly. Quiche will be puffy right out of the oven, but will fall as it cools.

Exchanges per quarter quiche, excluding filling:

2 meat, 0.375 dairy, 1 fat, 0.625 carb