Howdy egg fans. I don’t know about you but for me, the crust was pretty much always the best part of the quiche. Plus technically, if you want to define quiche the crust is essential. But never one to be too worried about such things like actual definitions or spelling of things so I decided to blog this recipe anyway.

Don’t get me wrong, I’m not anti-crust. The way the delicious eggy goodness soaks into the sides without taking away the crunch, well heck. YUM. But sometimes a girl needs to lay off the butter and the floury goodness. Sometimes. So I hatched a plan to bypass my usual excesses of butter pastry by searching for a great quiche recipe that would work without the crust.

And the plan was born.

I took about half a dozen recipes and I mixed them together; working to perfect them. I had a fool-proof quiche Lorraine recipe from my old cafe days that I used as a base hence the cream {yummo}. It works just as well with milk, a pinch of baking powder and a tablespoon of flour if you’d prefer. But seriously, cream is delicious, just use it. You’ve already sacrificed the crust. To do any more is to ask too much of you, yes?

Let’s take a look at some pics and get started with what you’ll need and what makes it a Thermomix recipe that can easily be made without as long as you have a strong whisk arm and the will to fluff. In some of the method sections I’ve made a note just for non-Thermomixers but it’s not rocket surgery, is it? When it says chop in the Thermomix you just chop. Got that? Yeah, I thought so. Haha.

You’ll need

Quiche Mix

4 eggs
1/2 cup self-rising flour
1/2 cup milk
1 cup cream
1 1/2 tablespoons butter
1 cups grated cheese {I used parmesan}
salt, pepper & herbs to taste
1/2 white onion

Filling

3 cups mushrooms or 3 cups ham or 3 cups bacon or 3 cups vegetables or 3 cups tomatoes or 3 cups asparagus or 3 cups sweet corn… You know, whatever you want that is delicious in whatever combinations up to the 3 cup mark. Important to note that I like to use a lot of fillers in my quiche, you should reduce to 2 cups if it’s more about the eggs for you. Use small pans like I have {this mix made 6 in total} and let each family member add their own filling for an easy meal for those picky eaters.

Method to this madness

1. Preheat oven – Get that oven cooking folks, I usually stick with 180 degrees.
2. Grease the pan/s – Grease your quiche pans/dish/whatever you’re using – I always forget to do this later otherwise.
3. Grating the cheese? – If grating your cheese put in TM bowl and pulse on 8 for a total of 10 seconds {Usually. Watch that.} and set aside.
4. Chop all the things – If you want to finely chop your ingredients {you’ll see I rough cut mine by hand} do that by putting them in the TM bowl and blitzing for 2-3 seconds using the Turbo button. Too long and you’ll have mush, keep that in mind. Been there, beeeeeeen there. Empty bowl and set chopped items aside.
5. Saute the fillings – Saute off the onions, bacon and mushrooms {for example – my other combination was capsicum and asparagus} in the TM bowl with the butter. Saute for 2 minutes on about 100, veroma if you’ve used the full 3 cups and it’s all in there, on reverse stir {you know the spoon setting?}. Then set them aside including the butter, you’ll need that. If you plan on placing your filling items, drain the butter and add the melted butter during the fluff the eggs stage next.
6. Fluff the eggs – Combine the milk and eggs {first} followed by the flour, cheese {leave some to top the quiches with}, salt, pepper and other herbs you’re using. My most common choices are parsley, basil and oregano. You decide. All or none, whatever works. You would also add the butter now if you have separated the sautéed items and the butter in the last step. Combine on reverse speed {no heat} for 15 seconds giving it a blast up to the full 10 for the last 2 seconds.
7. Combine the quiche mix with the filling fillings – Combine on reverse speed for 3 seconds or until the butter is combined.
8. Fill quiche pan/s – I like to pour some liquid into each pan and double back distributing the fillings as I go. If I want to be a bit fancy, like today, I place the filling items in the pan to avoid the plop. Whatever works. If you’re pouring, scoop the filling with a spoon and push them around until they cover most of the area of the pan in an even fashion. Don’t overfill the pans; fill to within a centimetre of the top at most.
9. Top it off – Top with leftover cheese and any other items you wanted to decorate with.
10. Cook them – Bake for 30-40 minutes depending on the size of your pan. They will puff up and over the top of the pan, don’t get too excited, this will fall when they are removed from the oven. Watch for when they are golden and are evenly inflated on top then you’re done. Pull them out immediately. No one likes overcooked, dead quiche.

There you go, folks! Enjoy and if you’d like to print the page to make it a little easier you’ll find a button in the share buttons, it’s the pale green circle. With this, you can remove excess images and download as pdf or print. And don’t forget friends to pin your little heart out. I love seeing them pop up in my feed as I browse. Always a thrill.

Enjoy your eggy goodness! 

Melissa Walker Horn

Hi! I’m Melissa Walker Horn. Around here, they call me Suger. I’m the Chief Blogger and doer of all the things here at Suger Coat It. Blogging since 1901; I love a casual ootd, taking photos, and writing about things that irk or inspire me. I love wine and cheese, long days at the beach and spending time with my family. I make stuff for the internet over at Chalkboard Digital. You know, living the sweet life.