Quiche is a brilliant breakfast. The savoury protein kick is just what the busy mom ordered. My husband is gluten intolerant – not just fad-style – but genuinely cannot indulge in a white flour crust. I am actually adverse to pie crust; I’ve never found it necessary and prefer to scoop out any filling I encounter. I understand many enjoy this mythical flaky, buttery crust that isn’t soggy or tasteless, so you’re welcome to use this filling recipe with a ready-made crust if you like. I prefer to go crustless. It’s faster, healthier and so much easier to serve!
For this recipe, I use greased ramekins to create easy portions and cut down on the baking time. You can fill a pie dish instead, but you’ll need to double the baking time and possibly cover with foil for the last 15 minutes to prevent it burning on top. I use Canadian bacon, pre-cooked rounds of back bacon that are easy to chop into pieces and fry off to add some flavour. You could easily use turkey bacon or ham to keep it lean, or back or streaky bacon if you have the time to cook it first. By using pre-cooked bacon, I only need a minute to give it some colour and it’s ready for the quiche.
In the spirit of super fast, I also use frozen chopped broccoli. I let it thaw for a minute before adding it to the bacon pan to help the remaining water evaporate and keep the quiche getting too soggy. Trust me, this added step will add flavour and firmness to your tart, so don’t skip this for the sake of one frying pan.
This is the perfect weekend morning dish to go along with some fresh fruit and toast, or you can make some extras for a quick midweek warm up. My kids love this, and my husband appreciates the lack of crust as much as I do. Give it a try and you’ll see why!
- 4 ramekins greased with a tab of butter each
- 8–10 eggs
- ¼-–½ cup chopped broccoli (I use frozen)
- ½ cup chopped, cooked bacon (I use Canadian bacon rounds)
- ½ cup shredded cheese of choice (I prefer a sharp cheddar)
- ¼ cup milk
- ½ teaspoon garlic powder (I use a garlic and herb blend)
- ½ teaspoon salt
- ½ teaspoon pepper
Pre-heat your oven to 190C/375F.
Measure out your broccoli and set it aside to begin to thaw.
Chop your bacon into small pieces and add to a warmed pan over medium heat. Allow the bits to lightly fry for about a minute.
Add the slightly-thawed broccoli and allow to thaw further with the bacon. Allow any moisture from the broccoli a chance to steam off. This usually only takes two or three minutes.
Place your ramekins onto a baking tray and add a tab of butter to each before putting them into the oven.
Break your eggs into a nice large bowl and scramble them well before adding the splash of milk. Beat in the dry spices and set aside.
Remove the ramekins from the oven and give them a little swirl to spread the butter around the edges.
Layer a bit of bacon and broccoli into the bottom of each ramekin before pouring the egg mixture to cover the bits.
Add a pinch of shredded cheese to the top of each quiche and use a fork to gently push down slightly below the egg.
Slide your baking tray of quiches into the oven for about 20 minutes. Depending on the size of the individual ramekins, it may take slightly longer. Once the quiches are puffing up, they’re only a few minutes from finished.
Allow the quiche to cool for about 5 minutes after removing from the oven, they may sink slightly, but no worries. The individual quiche can be served with or without accompaniments – sometimes they never make it to a plate! Enjoy!