Crustless Quiche with Edamame and Sun-Dried Tomatoes Recipe

My family are not always the easiest crowd to please at meal times, especially when I’m trying to sneak in something a little healthier or different from our usual rotation. So, when I first decided to whip up this Crustless Quiche with Edamame and Sun-Dried Tomatoes, I was a little apprehensive. Crustless? Edamame? Sun-dried tomatoes? These aren’t exactly staples in our everyday dinners. However, I was pleasantly surprised – actually, completely blown away – by how much everyone loved it! The vibrant colors from the edamame and sun-dried tomatoes immediately caught their eye, and the aroma while it baked was simply irresistible. The taste? A delightful blend of creamy, savory, and slightly sweet, with pops of flavor from the edamame and that intense, chewy sweetness of sun-dried tomatoes. Even my picky eaters devoured it, asking for seconds and thirds! This crustless quiche has now become a regular feature on our brunch and even dinner table. It’s incredibly versatile, packed with goodness, and honestly, so easy to make. If you’re looking for a recipe that’s both healthy and delicious, and a guaranteed crowd-pleaser, you absolutely have to try this Crustless Quiche with Edamame and Sun-Dried Tomatoes. Trust me, you won’t be disappointed!

Ingredients

To embark on this culinary adventure and create your own delicious Crustless Quiche with Edamame and Sun-Dried Tomatoes, you’ll need to gather the following fresh and flavorful ingredients. We’ve carefully selected each component not only for its taste but also for its role in creating the perfect texture and nutritional balance in this delightful dish. Remember, using high-quality ingredients will significantly enhance the overall flavor profile of your quiche. Don’t be afraid to experiment with brands to find your favorites, especially when it comes to key ingredients like cheese and sun-dried tomatoes.

• Eggs: 6 large, providing the structure and richness of the quiche. Opt for free-range or organic eggs if possible for richer yolks and better flavor. The eggs are the binding agent in this crustless marvel, creating that signature custard-like texture we all love. They are also a fantastic source of protein and essential nutrients, making this quiche a genuinely wholesome meal option.
• Milk: 1 cup, whole milk for a richer, creamier texture, but you can substitute with 2% milk, skim milk, or even unsweetened almond milk or oat milk for a lighter option. The milk dilutes the eggs slightly, contributing to the overall smoothness of the quiche filling. If you’re using a dairy-free alternative, be mindful that it might slightly alter the final texture and richness, but it will still be delicious and suitable for those with dairy sensitivities.
• Heavy Cream: ½ cup, adding luxurious creaminess and depth of flavor. For a slightly lighter version, you can substitute with half-and-half, but heavy cream truly gives it that decadent touch. The fat content in heavy cream is crucial for achieving that melt-in-your-mouth texture that makes a quiche so irresistible. If you’re looking to reduce the richness slightly, you could consider using crème fraîche for a tangier, less heavy result, though it will still be creamy.
• Edamame: 1 cup, shelled and cooked (fresh or frozen). Frozen edamame is a convenient and readily available option. Simply steam or boil it briefly until tender and bright green. Edamame brings a lovely pop of color, a slightly nutty flavor, and a wonderful textural contrast to the soft quiche. It’s also a nutritional powerhouse, packed with plant-based protein, fiber, and vitamins. Feel free to use pre-shelled edamame to save time on preparation.
• Sun-dried Tomatoes: ½ cup, oil-packed, drained and roughly chopped. The oil-packing keeps them moist and intensely flavorful. Be sure to drain them well to avoid excess oil in your quiche. Sun-dried tomatoes are the stars of the flavor show here, bringing a concentrated sweetness and a chewy texture that perfectly complements the creamy eggs and edamame. If you are using dry-packed sun-dried tomatoes, you might want to rehydrate them briefly in hot water to soften them before chopping and adding to the quiche.
• Onion: ½ medium, finely diced. Yellow or white onion works well. Sautéing the onion before adding it to the quiche mellows its flavor and adds a layer of sweetness. Onion forms the aromatic base of many savory dishes, and in this quiche, it provides a subtle but essential savory note that balances the sweetness of the sun-dried tomatoes. Ensure the onion is finely diced so it cooks evenly within the quiche.
• Garlic: 2 cloves, minced. Fresh garlic is always best for flavor. Garlic, like onion, is an aromatic building block, adding a pungent and savory depth that enhances all the other flavors. Mincing the garlic ensures it disperses evenly throughout the quiche and its flavor infuses the entire dish.
• Gruyère Cheese: 1 cup, shredded. Gruyère is a classic quiche cheese known for its nutty and slightly sweet flavor and excellent melting properties. You can substitute with Swiss cheese, Monterey Jack, or a blend of cheddar and Parmesan if Gruyère is not available. Cheese is crucial for adding richness, flavor, and a beautiful golden-brown top to the quiche. Gruyère’s specific flavor profile pairs exceptionally well with the edamame and sun-dried tomatoes, but don’t hesitate to experiment with other cheeses to find your personal favorite combination. Ensure the cheese is shredded for even melting throughout the quiche.
• Fresh Parsley: 2 tablespoons, chopped, for garnish and freshness. Parsley adds a bright, herbaceous note and a pop of fresh green color to finish the quiche. It’s best added right at the end, either sprinkled into the filling before baking or as a garnish after baking. Fresh herbs elevate any dish, and parsley is a classic pairing with eggs and savory vegetables. You could also use other fresh herbs like chives or thyme if you prefer.
• Salt: ¾ teaspoon, or to taste. Salt enhances all the flavors in the quiche and is essential for seasoning the egg mixture properly. Start with ¾ teaspoon and adjust to your preference. Remember, the cheese and sun-dried tomatoes also contribute salt, so taste as you go.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent warmth and complexity to the quiche. Adjust the amount to your liking. Black pepper is a fundamental seasoning that complements the other flavors and adds a subtle spicy kick.
• Olive Oil: 1 tablespoon, for sautéing the onion and garlic. Olive oil adds a fruity flavor and is a healthy cooking fat. You can use other cooking oils like avocado oil or coconut oil if preferred. Olive oil is used to sauté the aromatics, releasing their flavors and softening them before they are incorporated into the quiche.

Instructions

Now that you’ve assembled your ingredients, let’s move on to the step-by-step instructions for creating this delightful Crustless Quiche with Edamame and Sun-Dried Tomatoes. Follow these directions carefully, and you’ll be rewarded with a perfectly baked, flavorful quiche that’s sure to impress. Remember, baking is a science, so precision in measurements and temperatures is key for optimal results. Don’t rush any steps, and enjoy the process of creating something delicious from scratch!

1. Preheat the Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the quiche in, promoting even baking. While the oven is preheating, lightly grease a 9-inch pie dish or a similar-sized oven-safe dish. A ceramic or glass pie dish works best for even heat distribution. Greasing the dish prevents the quiche from sticking and makes serving easier. You can use cooking spray, butter, or olive oil to grease the dish. Make sure to coat the bottom and sides evenly.
2. Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened and translucent. Sautéing the onion brings out its sweetness and mellows its raw bite. Stir occasionally to prevent burning. Once the onion is softened, add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Fragrant garlic will significantly enhance the flavor base of your quiche. Remove the skillet from the heat and set aside to cool slightly. Allowing the onion and garlic mixture to cool slightly before adding it to the egg mixture prevents the heat from partially cooking the eggs prematurely.
3. Prepare the Edamame and Sun-dried Tomatoes: If using frozen edamame, cook it according to package directions until tender and bright green. Drain well. If using fresh edamame, steam or boil it until tender. Ensure the edamame is properly cooked but not mushy. Drain any excess water thoroughly. Roughly chop the drained sun-dried tomatoes if they are whole or in large pieces. Smaller pieces will distribute more evenly throughout the quiche.
4. Whisk Eggs and Dairy: In a large bowl, whisk together the eggs, milk, and heavy cream until well combined and smooth. Whisking ensures the eggs and dairy are fully incorporated, creating a homogenous mixture that will bake into a smooth and creamy quiche filling. Avoid over-whisking, which can incorporate too much air. Just whisk until everything is just combined. Season generously with salt and black pepper. Remember, seasoning at this stage is crucial as it flavors the entire quiche base. Taste the mixture and adjust seasoning as needed.
5. Combine Ingredients: Add the sautéed onion and garlic mixture, cooked edamame, chopped sun-dried tomatoes, and shredded Gruyère cheese to the egg mixture. Gently stir everything together until evenly distributed. Ensure all the ingredients are well incorporated into the egg mixture. Distribute the vegetables and cheese evenly so that each slice of quiche will have a good balance of flavors and textures.
6. Pour into Baking Dish: Pour the egg mixture into the prepared pie dish. Spread the ingredients evenly throughout the dish, ensuring there are no clumps of vegetables or cheese in one area. A uniform distribution will ensure even cooking and a balanced flavor in every bite.
7. Bake the Quiche: Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden brown on top. The baking time may vary slightly depending on your oven and the depth of your pie dish. To check for doneness, insert a knife into the center of the quiche. If it comes out clean, the quiche is done. The center should be just set, not jiggly or overly liquid. The edges should be slightly puffed and golden brown.
8. Cool and Garnish: Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. Cooling allows the quiche to set further and makes it easier to slice and serve without it falling apart. Garnish with fresh chopped parsley before serving for a fresh, vibrant finish. The parsley not only adds visual appeal but also a fresh herbaceous note that complements the savory quiche.
9. Serve and Enjoy: Slice the Crustless Quiche with Edamame and Sun-Dried Tomatoes and serve warm or at room temperature. This quiche is delicious served on its own or alongside a fresh salad. Enjoy the delightful flavors and textures of your homemade crustless quiche!

Nutrition Facts

(Per Serving, approximate – based on 6 servings)

Understanding the nutritional profile of your meals is important, especially when aiming for a balanced and healthy diet. This Crustless Quiche with Edamame and Sun-Dried Tomatoes offers a good balance of protein, healthy fats, and carbohydrates, along with essential vitamins and minerals. Keep in mind that these are approximate values and can vary slightly based on specific ingredient brands and portion sizes.

• Servings: 6
• Calories per Serving: Approximately 350-400 kcal

Detailed Breakdown (Approximate):

• Protein: 20-25g – Primarily from eggs, cheese, and edamame. Protein is essential for muscle building, repair, and overall satiety.
• Fat: 25-30g – From eggs, cheese, heavy cream, and olive oil. Includes both saturated and unsaturated fats. The fats contribute to the richness and flavor of the quiche and are important for nutrient absorption and hormone production.
• Carbohydrates: 10-15g – Mainly from edamame, onion, and sun-dried tomatoes. Carbohydrates provide energy and fiber.
• Fiber: 3-5g – From edamame and vegetables. Fiber is crucial for digestive health and helps regulate blood sugar levels.
• Sodium: Varies depending on cheese and sun-dried tomatoes, approximately 400-600mg. Be mindful of sodium content, especially if you are watching your salt intake. You can reduce sodium by using low-sodium cheese and sun-dried tomatoes, or by rinsing the sun-dried tomatoes before using.
• Vitamins and Minerals: Rich in Vitamin A, Vitamin K, Vitamin B12, Riboflavin, Calcium, Iron, and Folate – from eggs, dairy, and vegetables. These vitamins and minerals are essential for various bodily functions, including immune support, bone health, and energy production.

Note: These values are estimates. For precise nutritional information, you can use online nutritional calculators and input the exact brands and quantities of ingredients you use. This quiche is a relatively nutrient-dense meal, providing a good source of protein and healthy fats, making it a satisfying and nourishing option for breakfast, brunch, lunch, or dinner.

Preparation Time

Planning your cooking time is essential for efficient meal preparation. This Crustless Quiche with Edamame and Sun-Dried Tomatoes is relatively quick to prepare, especially considering its delicious and impressive results. Here’s a breakdown of the time involved, allowing you to plan your cooking schedule effectively.

• Prep Time: 20 minutes
  • This includes chopping the onion and garlic, preparing the edamame and sun-dried tomatoes, shredding the cheese, and whisking the egg mixture. Efficient knife skills and organized preparation can help you minimize prep time. Having all your ingredients ready before you start cooking, also known as mise en place, is a professional chef technique that makes the cooking process smoother and faster.
• Cook Time: 35-40 minutes
  • This is the time the quiche spends baking in the oven until it is set and golden brown. Baking time can vary slightly depending on your oven and the type of baking dish used. It’s always best to check for doneness using a knife inserted into the center, rather than strictly relying on time.
• Total Time: Approximately 55-60 minutes

This makes the Crustless Quiche with Edamame and Sun-Dried Tomatoes a manageable recipe for a weeknight dinner or a weekend brunch. While it takes about an hour from start to finish, much of that time is hands-off baking time, allowing you to attend to other tasks while the quiche is in the oven. For even faster preparation, you can pre-chop the vegetables a day ahead or use pre-shredded cheese.

How to Serve

The versatility of Crustless Quiche with Edamame and Sun-Dried Tomatoes makes it perfect for various occasions and meals. Whether you’re hosting a brunch, looking for a light lunch, or a satisfying dinner, this quiche fits the bill. Here are some serving suggestions to elevate your quiche experience:

• For Brunch or Breakfast:
  • Alongside Fresh Fruit Salad: The sweetness and acidity of fresh fruits like berries, melon, or citrus fruits provide a refreshing contrast to the savory quiche. A fruit salad adds lightness and vitamins to your brunch spread.
  • With a Side of Yogurt and Granola: A dollop of Greek yogurt with a sprinkle of granola adds protein and texture, creating a balanced and satisfying brunch plate. The coolness of the yogurt complements the warm quiche.
  • Paired with Muffins or Scones: Serve alongside homemade or bakery-fresh muffins or scones for a more indulgent brunch. Sweet muffins or scones provide a delightful contrast to the savory quiche.
  • With a Light Green Salad: Even for brunch, a small, simple green salad with a light vinaigrette can add freshness and balance the richness of the quiche.
• For Lunch:
  • As a Main Course with a Hearty Salad: Serve a generous slice of quiche with a more substantial salad like a Caesar salad, a spinach salad with bacon, or a Mediterranean salad. A hearty salad makes the quiche a complete and satisfying lunch.
  • With a Cup of Soup: Pair the quiche with a light and flavorful soup like tomato soup, vegetable soup, or butternut squash soup. Soup and quiche is a classic and comforting lunch combination.
  • Served with Crusty Bread: A slice of crusty bread or baguette is perfect for scooping up any leftover quiche filling and adds a satisfying carbohydrate component to your lunch.
• For Dinner:
  • As a Lighter Dinner Option: Quiche can be the star of a light dinner, especially when paired with a large garden salad or roasted vegetables. This makes for a healthy and satisfying evening meal without being too heavy.
  • With Roasted Asparagus or Broccoli: Roasted vegetables like asparagus, broccoli, or Brussels sprouts complement the flavors of the quiche and add a healthy side dish. Roasting brings out the natural sweetness of vegetables.
  • Alongside a Simple Side Salad: A simple green salad with a lemon vinaigrette or a cucumber and tomato salad provides a refreshing and light accompaniment to the quiche for dinner.
• Serving Temperature:
  • Warm: Quiche is delicious served warm, straight from the oven or slightly cooled. Warming enhances the flavors and textures.
  • Room Temperature: Quiche is also excellent at room temperature, making it ideal for picnics, potlucks, or make-ahead meals. The flavors meld beautifully as it cools.
  • Cold: Some people even enjoy quiche cold, especially the next day. It’s a matter of personal preference, but it’s perfectly safe and still flavorful when chilled.

No matter how you choose to serve it, this Crustless Quiche with Edamame and Sun-Dried Tomatoes is sure to be a hit. Its versatility and delicious flavors make it a welcome addition to any meal.

Additional Tips

To ensure your Crustless Quiche with Edamame and Sun-Dried Tomatoes turns out perfectly every time, here are five additional tips and tricks to keep in mind. These tips cover everything from ingredient variations to storage and reheating, helping you master this recipe and customize it to your liking.

1. Customize Your Cheese: While Gruyère cheese is classic and recommended for its flavor and melting properties, feel free to experiment with other cheeses to create different flavor profiles.
   • Swiss Cheese: A milder and slightly nutty alternative to Gruyère, Swiss cheese melts beautifully and offers a smooth texture.
   • Monterey Jack: A creamy and mild cheese that melts exceptionally well, Monterey Jack is a great option for a more subtle flavor.
   • Cheddar Cheese: For a sharper and more pronounced cheese flavor, use a sharp cheddar. You can also combine cheddar with Gruyère or Swiss for a balanced flavor profile.
   • Feta Cheese: For a tangy and salty twist, crumble feta cheese into the quiche. Feta pairs particularly well with sun-dried tomatoes and adds a Mediterranean flair.
   • Goat Cheese: Creamy goat cheese adds a tangy and slightly earthy flavor. Crumble it over the quiche filling before baking or swirl it in for a marbled effect.
2. Vary Your Vegetables: The beauty of a crustless quiche is its adaptability. Feel free to swap out or add other vegetables based on your preferences and what you have on hand.
   • Spinach: Sautéed spinach is a classic quiche addition. Squeeze out excess moisture after sautéing to prevent a watery quiche.
   • Mushrooms: Sautéed mushrooms add an earthy and savory depth. Use cremini, shiitake, or a mix of your favorite mushrooms.
   • Asparagus: Blanched or roasted asparagus spears add a delicate flavor and a beautiful green color.
   • Bell Peppers: Diced bell peppers (red, yellow, or green) add sweetness and crunch. Sauté them lightly before adding to the quiche.
   • Broccoli or Cauliflower: Roasted or steamed broccoli or cauliflower florets add texture and nutritional value.
3. Make it Ahead: Crustless quiche is an excellent make-ahead dish, perfect for busy weeknights or when entertaining.
   • Bake Ahead: You can bake the quiche a day or two in advance and store it in the refrigerator. Reheat it gently in the oven or microwave before serving.
   • Prepare Filling Ahead: You can also prepare the egg mixture and sauté the vegetables a day ahead. Store them separately in the refrigerator and assemble and bake the quiche the next day. This significantly reduces prep time on the day of serving.
   • Freeze for Longer Storage: For longer storage, you can freeze baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven.
4. Don’t Overbake: Overbaking is a common mistake that can lead to a dry and rubbery quiche. Keep a close eye on the quiche while it’s baking and remove it from the oven as soon as it is set and lightly golden brown.
   • Jiggle Test: The center of the quiche should be just set, with a slight jiggle when gently shaken. It should not be liquid or overly wobbly.
   • Knife Test: As mentioned in the instructions, insert a knife into the center of the quiche. If it comes out clean, the quiche is done.
   • Golden Brown Top: The top of the quiche should be lightly golden brown and the edges slightly puffed.
5. Season Generously: Proper seasoning is crucial for a flavorful quiche. Don’t be shy with salt and pepper, and taste the egg mixture before baking to ensure it is well-seasoned.
   • Taste and Adjust: Before pouring the egg mixture into the baking dish, taste it and adjust the salt and pepper as needed. Remember that the cheese and sun-dried tomatoes also contribute salt, so taste accordingly.
   • Consider Herbs and Spices: In addition to salt and pepper, consider adding other herbs and spices to enhance the flavor. Nutmeg, thyme, oregano, or red pepper flakes can add depth and complexity to your quiche.
   • Fresh Herbs for Garnish: Fresh herbs like parsley, chives, or basil sprinkled on top after baking not only add visual appeal but also a fresh and aromatic finish.

By following these additional tips, you’ll be well-equipped to create a consistently delicious and customizable Crustless Quiche with Edamame and Sun-Dried Tomatoes that is sure to impress every time.

FAQ Section

Do you have questions about making Crustless Quiche with Edamame and Sun-Dried Tomatoes? You’re not alone! Here are five frequently asked questions to help you troubleshoot and perfect your quiche-making skills.

Q1: Can I use different types of milk or cream?

A: Absolutely! While whole milk and heavy cream are recommended for the richest and creamiest texture, you can definitely make substitutions based on your dietary preferences or what you have on hand.

• For a lighter option: Use 2% milk, skim milk, or half-and-half instead of whole milk and heavy cream. These will result in a less rich but still delicious quiche.
• For dairy-free options: Unsweetened almond milk, oat milk, soy milk, or cashew milk can be used as milk substitutes. For a dairy-free creaminess, consider using full-fat coconut milk (the thick creamy part from the top of a chilled can) or cashew cream. Be aware that dairy-free milks may slightly alter the texture and flavor of the quiche, but they work well for those avoiding dairy.
• Evaporated Milk: Evaporated milk can also be used for a richer texture than regular milk but lighter than heavy cream. It adds a subtle sweetness and creaminess.

Experiment to find your preferred combination of milk and cream alternatives that suits your taste and dietary needs.

Q2: What can I substitute for Gruyère cheese?

A: Gruyère is a fantastic cheese for quiche, but it’s not always readily available or within everyone’s budget. Luckily, there are several excellent substitutes that will still yield a delicious quiche.

• Swiss Cheese: A very close substitute to Gruyère, Swiss cheese offers a similar nutty and slightly sweet flavor profile and melts beautifully.
• Emmental Cheese: Another Swiss-type cheese, Emmental is mild, slightly nutty, and melts well, making it a great alternative to Gruyère.
• Monterey Jack: For a milder and creamier option, Monterey Jack cheese is a good choice. It melts exceptionally well and has a subtle flavor that won’t overpower the other ingredients.
• Cheddar Cheese (Mild or Sharp): Depending on your preference, you can use mild or sharp cheddar cheese. Sharp cheddar will add a more pronounced cheesy flavor, while mild cheddar is more subtle. You can also use a blend of cheddar and another cheese like Swiss or Monterey Jack for a balanced flavor.
• Provolone: Provolone cheese, especially the dolce (mild) variety, can be a good substitute for its creamy texture and mild flavor.

Choose a cheese that you enjoy and that fits your flavor preferences. Don’t be afraid to experiment with different combinations to find your perfect cheese blend for this quiche.

Q3: Can I add meat to this crustless quiche?

A: Yes, you absolutely can! Adding cooked meat can transform this vegetarian quiche into a heartier and more protein-packed meal. Make sure any meat you add is pre-cooked before incorporating it into the quiche filling.

• Cooked Bacon or Ham: Crispy cooked bacon or diced ham are classic quiche additions that add a smoky and savory flavor. Cook and crumble or dice the bacon or ham before adding it to the egg mixture.
• Cooked Sausage: Italian sausage (sweet or hot), breakfast sausage, or chorizo, cooked and crumbled, can add a robust and flavorful element to the quiche. Ensure the sausage is fully cooked and drained of excess grease.
• Shredded Cooked Chicken or Turkey: Leftover cooked chicken or turkey, shredded or diced, is a lean protein option that works well in quiche.
• Smoked Salmon: Flaked smoked salmon adds a luxurious and delicate smoky flavor. Combine it with dill and lemon zest for a classic pairing.

When adding meat, aim for about ½ to 1 cup of cooked meat for this recipe. Adjust the amount based on your preference. Remember to reduce the amount of other salty ingredients slightly if using salty meats like bacon or ham to maintain a balanced flavor.

Q4: How do I store leftover crustless quiche?

A: Storing leftover crustless quiche properly will ensure it remains fresh and delicious for later enjoyment.

• Refrigerate: Allow the quiche to cool completely to room temperature after baking. Then, cover it tightly with plastic wrap or aluminum foil, or place slices in an airtight container. Store in the refrigerator for up to 3-4 days.
• Freeze (Baked Quiche): For longer storage, you can freeze baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. To thaw, transfer the frozen quiche to the refrigerator and let it thaw overnight. You can also reheat it directly from frozen, but it will take longer to reheat.
• Freezing (Unbaked Filling – Not Recommended): Freezing the unbaked egg mixture is not recommended as the texture can change upon thawing and baking, potentially becoming grainy or watery. It’s best to bake the quiche first and then freeze if needed.

Q5: How do I reheat crustless quiche?

A: Reheating crustless quiche is easy and can be done using several methods, depending on whether you want to reheat a whole quiche or individual slices.

• Oven Reheating (Best Method): Preheat your oven to 350°F (175°C). Place the quiche (whole or slices) on a baking sheet. If reheating a whole quiche, cover it loosely with foil to prevent over-browning. Reheat for 15-20 minutes for slices, or 25-30 minutes for a whole quiche, or until heated through. The oven method helps retain the texture and prevents sogginess.
• Microwave Reheating (Quick Method): For individual slices, the microwave is a quick option. Place a slice of quiche on a microwave-safe plate and reheat on medium power for 1-2 minutes, or until heated through. Microwaving can sometimes make the quiche slightly softer, but it’s convenient for a quick reheat.
• Air Fryer Reheating: If you have an air fryer, it’s a great way to reheat quiche slices and keep them crispy. Preheat your air fryer to 320°F (160°C). Place slices of quiche in the air fryer basket and reheat for 5-7 minutes, or until heated through.
• Room Temperature (For Cold Serving): If you prefer to eat the quiche cold, simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving to take the chill off slightly.

Choose the reheating method that best suits your needs and enjoy your delicious leftover Crustless Quiche with Edamame and Sun-Dried Tomatoes!

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