Clinton Crustless Quiche Recipe
A very quick and flavorful crustless quiche I make often. Nice served with a green salad tossed with chunks of chevre, dried cranberries, toasted pecans and a balsamic vinigrette.
- 1 onion sliced thinly
- 2 cans artichoke hearts in water, drained and chopped
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 6 eggs plus 6 egg whites
- 1/4 cup milk (or cream)
- 1-1/2 cups Gruyere cheese
- 1 tomato, sliced
- 3 tbsps. chopped chives
- Grease a quiche pan or pie plate with olive oil. Add in onions, artichoke hearts, salt, pepper and most of the cheese. Mix together evenly.
Beat eggs with milk and pour over onion/artichoke mixture and top with sliced tomato. Sprinkle with a little more cheese and the chives and bake at 375 degrees C until toothpick inserted in center comes out clean.
Also good with chopped fresh spinach.
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