I didn't have a chance to make the quiche on Friday, but it turned out this morning was the perfect time to make this week's French Friday with Dorie recipe as the weather outside was frightful. While I was prepping, the sky darkened and then it started pouring - I mean POURING - rain. Then, it started hailing in just minutes.
It was so incredible watching the weather change so quickly. We don't get rain often in May, and it has never hailed this late in Spring that we can remember. I was praying that the electricity wouldn't go off because I was right in the middle of putting the quiches together.
I made three 4-inch crustless quiches. The grocery store only had 6 ounce bags of spinach, so I didn't have the 10 ounces that the recipe called for. I still used 4 slices of bacon, one small onion, and a large clove of garlic. It smelled so good when everything was mixed together and spread into the small quiche pans. I whisked together the eggs and the heavy cream and poured over the spinach mixture and topped with finely grated Parmesan cheese.
Since I was baking the smaller quiches, I kept an eye on them in the oven. It took about 25 minutes for them to evenly puff and turn a golden brown. I let them cool for 5 minutes and you could hear them softly crackling while they were cooling on the rack. My husband thought this recipe was so good and ate two of them. I am not a quiche lover, particularly quiche with crust, but I thought this was so delicious. What is wonderful about this recipe is that you can taste each individual ingredient, but none of the ingredients overwhelms the other. There is no 'star' in this recipe, but rather each component works together to make the whole quiche the star. We both really liked that this wasn't 'eggy' like other quiches. I will definitely be adding this to my repertoire.
Visit French Friday with Dorie to see what the other members did with this week's recipe.
Next French Friday with Dorie: Bacon and Eggs and Asparagus Salad
I think making this quiche crustless makes it more appealing to make! Less fuss! Great idea.
ReplyDeletePerhaps you have started a new trend - Sunday Morning with Dorie - for those who missed the Friday deadline:) The quiche does sound like a fab breakfast idea also
ReplyDeleteI'm glad to see you're back - I was starting to get worried. Hopefully you were off somewhere having fun! Your crustless mini quiches look wonderful! You can really enjoy the flavors of the filling that way.
ReplyDeleteI love the idea of doing this without a crust. Very creative! I would have notified you of your award but you and Yummy Chunklet should get an award for quickest commenters!! I so enjoy your blog! Thank you for all your encouragement with your lovely comments!!
ReplyDeleteBy the way…I missed you too! Glad your back!
ReplyDeleteI really like these crustless quiches baked in the smaller size dishes. They look nicely puffed and golden brown.
ReplyDeleteI'm in the north bay and we had hail today but looks like you received a bit more;-)
LOVE this idea! I don't usually eat all the crust anyway, and it's such a pain to make! I will do it your way from now on :)
ReplyDeleteElaine, your quiche looks heavenly! Love that it wasn't too "eggy"...that is always my biggest complaint about them. Also like that it is crustless...and think you might be on to something with the "sunday morning" thing...something nice about a good Sunday morning post! Have a great week!
ReplyDeleteIf I hadn't made the tart dough earlier this week, I would have definitely considered making the recipe into a frittata! I'm not sure if there would have been leftovers, though. We still have half a pie in the fridge. Crazily enough, we got hail too yesterday, for the first time in YEARS. Too bad the camera battery was almost dead at that time.
ReplyDeleteWelcome back, Elaine! I've missed you. I love your mini-versions of the quiche. Crustless is a great idea too -- much easier. I loved the filling for this recipe. I hope the hail melted. When I read your blog, I always imagine that you live somewhere warmer than where I am.
ReplyDeleteOhhh what a great interpretation!
ReplyDeleteI love the crispy browned crust on the tops of yours. I also love the idea of making mini "omelettes" with the filling. Brilliant!
ReplyDeleteGREAT IDEA to make this a crustless quiche. I could get excited about that. And your bad weather photos are great even though the storm was not...hope you did not have damage. Enjoyed your post, as always.
ReplyDeleteYour quiche looks terrific! Obviously, the weather is going haywire all accross the US. We got hail last week as well.
ReplyDeleteI think that many of us are having bizzare weather this spring. Your quiche look delicious. I hope you have a great evening. Blessings...Mary
ReplyDeleteWow, that was some hail storm you had. Definitely a wise move to stay indoors and cook. Love your mini quiches - they are me size!
ReplyDeleteSo practical to make mini-quiches and make them crustless too, at least they're lighter but still delicious! That was some incredible weather you had over there...wow. I'm sort of glad I live in the tropics, it's more predictable here :-).
ReplyDeleteYour quiches look fantastic!
ReplyDeleteI missed last week's recipe as well but am curious about is so am planning to catch up one day!
Love your weather pics, we have great weather here in Australia and are still getting sunburnt even tho it's almost winter, so your photos excite me!
Love that you did this crust free. Wow, that was quite the hailstorm!
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