This is it, the festive season is over. We all feel a little bit heavier but with the cold weather and the lack of daylight we still crave comfort food… ummmhhh. I have a perfect recipe for this. This is an all year round favourite in our house, which I keep declining in different ways. We call it la “quiche sans pâte”, which means the crust-free quiche. It is much lighter than a traditional quiche because it does not have the crust/pastry, which means no butter, but it still feels very indulgent. It is great served with a simple green salad.
You will find below the recipe of our favourite version of it, which I make with leek, emmental cheese and pancetta.
However as I was telling you I constantly revisit this classic keeping the proportion for the base (eggs, flour and milk). On the picture I took I had tried spinach with feta and when our family was here during the holidays I gave it a go with butternut squash :-)
As you may have already noticed, I concentrate on recipes, which you can integrate in a balanced diet with a preparation time lower than 15 minutes. This recipe is no exception. The boys love this quiche and it is a great way to make them eat a wide array of vegetables.
This recipe is as well great for lunchboxes, picnics and buffet food, keep it in mind!
Fancy getting Croque-Maman latest updates directly delivered to your inbox? Simply enter your e-mail address below and click subscribe!
La quiche sans pâte – Leek, emmental and pancetta version
La “quiche sans pâte”, which means the crust-free quiche, is much lighter than a traditional quiche. However it still feels very indulgent. It is great served with a simple green salad.
- 150 g pancetta
- 2 large leeks
- 4 eggs
- 80 g flour
- 40 cl half fat milk
- 100 g emmental (grated)
- salt (pepper, butter)
- Preheat your oven to 180ºC.
- Cook the pancetta in a pan over moderate heat until lightly browned (2-4 minutes).
- Remove the pancetta from the pan leaving the fat in and adding a little knob of butter. Add the leeks and gently panfry until tender (5-10 minutes).
- Meanwhile, in a large bowl, beat your eggs, gently incorporate the flour and finally add the milk.
- Combine the above preparation with the pancetta, leeks and emmental and pour in a foiled or buttered tin.
- Bake for 30 minutes until the quiche is firm. Serve warm or cold.
I keep meaning to do a crustless quiche, looks really good. I could eat that right now!
Give it a try, it is so good!
What a beautiful recipe and gorgeous photograph! I could quite happily tuck into a helping of this!
I’ve never made a crustless quiche. You’ve given me some ideas for how to use eggs this week – need to think of a vegetarian version. Lovely, lovely pic.
[…] with Freekeh Whole Grains from Maison Cupcake Mexican Fajita Skewers from Hungry Healthy Happy La Quiche sans Pate from Croque Maman Vegan Mint Chocolate Mouse from Blue Kitchen […]
I love quiche but sometimes I really do want to eat it and appreciate the flavour of it without the crust, so thanks for sharing this crust less version. I have to make it!
A gorgeous recipe for crustles quiche which I really must try! 40 cl is the same as 40 ml? My mum’s recipes are often in centilitres and I am always confused!
I’ve never heard of a crustless quiche! I guess you could also call it a baked omelette? Looks fabulous though. What a brilliant idea.
This looks so delicate and delicious. I’d probably eat the lot!
[…] you are looking for more quiche recipes, then try: Crust Free Quiche from Croque-Maman, Chorizo, red pepper and cheddar quiches from Jen’s Food, Croquiches from […]
This looks sooooo yummy. I will try next week. :) Great photography!
Thank you :-) Let me know how it goes :-)