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My favorite quiche is a simple cheese quiche; no crust, and no endless combinations of vegetables to interfere with the creamy custard. I prefer a fresh salad on the side. And this three ingredient version requires no additional equipment but a whisk and a bowl.
Quiche is a versatile dish. Eat if for breakfast, lunch or dinner, hot or cold, crust or crustless. Going crustless makes this a five minute venture and doable for a busy weeknight dinner. And for those needing gluten-free and grain-free dishes, I have yet to find a good replacement for the perfect flaky tart dough that is made best with white flour; I prefer to go without.
Seek out farm-fresh eggs and fresh milk and cheese from pastured cows. Using the highest quality ingredients will yield the tastiest quiche that is packed with nutrients and healthy fats. Butter, eggs, and cream from pastured animals supply the kind of fat that our bodies need for healthy hormone functioning and building cell membranes. These animal fats have been part of healthy societies for generations.
Use the freshest and best quality eggs and dairy.
4 pastured eggs
2 cups raw cream (or half whole milk/half cream)
8 ounces grated cheeses (Swiss or Gruyere) about 2 cups
salt and pepper to taste
1/4 teaspoon nutmeg (optional)
1. Preheat oven to 425 degrees.
2. Butter a pie dish and sprinkle the cheese in.
3. Whisk the eggs and cream till combined and pour over the cheese in the pie dish.
4. Bake for 25 minutes or until lightly browned and custard just sets (should still jiggle a little in the center).