Crustless Quichettes

Crustless Quichettes

This recipe from The Adaptable Feast by Ivy Manning
Makes 24 small appetizer bites

These rich, savory custards are all the fun and deliciousness of quiche without fiddling with a crust. I bake them in a standard muffin tin if I will be serving them as a plated first course or as a light main course for four with a salad. You can also use mini-muffin pans; the little bites make great finger food to serve with cocktails. The quiche are vegetarian until the ham is added in the last step before baking.

  • 2 teaspoons olive oil
  • 3 cups baby spinach leaves, roughly chopped (about 1 ounce)
  • 1/2 cup roughly chopped jarred roasted red peppers
  • 6 large eggs
  • 1/2 cup half and half
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pinch ground nutmeg
  • 2 ounces Black Forest Ham, julienned
  • 3 tablespoons Boursin or other spreadable cheese with herbs
  • 1 sprig parsley
  1. Preheat the oven to 350 degrees F. Spray 24 mini-muffin wells (you will need 2 pans) liberally with nonstick cooking spray. Heat the oil in a small skillet over medium-high heat; add the spinach and sauté, turning with tongs until the leaves are wilted, about 1 minute. Remove from the heat. Divide the spinach and red pepper among the muffin wells.
  2.  Whisk the eggs, half and half, salt, pepper, and nutmeg in a medium bowl. Fill each well with the egg mixture and put dabs of the cheese on top of each well. Add the ham to 12 of the wells.
  3.  Transfer the pans to baking sheets and carefully transfer the sheets to the oven. Bake until the custard is just set and a knife comes out clean when inserted in the center, about 20 to 25 minutes for large quiches, 15 to 20 minutes for mini-quiches.  (The quiches can be made ahead, wrapped, and refrigerated for up to 2 days. Reheat in a moderate oven.)
  4.  Let the quiche stand for 5 minutes, run a knife around the sides of each quiche to release it from the pan. Place the ham quiche on a serving plate.
  5.  Vegetarian: Place the ham-free quiche on a separate serving plate and garnish with parsley.


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