Name: Crustless Quiche with Edamame and Sun-Dried Tomatoes Recipe
Ingredients: 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.

Ingredients

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 350-400 kcal
Sodium: 400-600mg
Fat: 25-30g
Carbohydrates: 10-15g
Fiber: 3-5g
Protein: 20-25g