What is the best cheese to use for quiche?

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere . Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

How long does crustless quiche last in fridge?

TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days . TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.

Why is my quiche not fluffy?

You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle .

Crustless Leek and Swiss/Gruyere Quiche — Unwritten Recipes (2024)

Breakfast, Main Dishes-Vegetarian

Felicia Levinson

December 31, 2015

Leeks, Olive Oil, Salt, Eggs, Milk, Cornstarch, Black Pepper, Swiss Cheese, Gruyere Cheese

2 Comments

Breakfast, Main Dishes-Vegetarian

Felicia Levinson

December 31, 2015

Leeks, Olive Oil, Salt, Eggs, Milk, Cornstarch, Black Pepper, Swiss Cheese, Gruyere Cheese

2 Comments

Crustless Leek and Swiss/Gruyere Quiche — Unwritten Recipes (2)

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Well, it's here--THE BIG NIGHT!! Are you all set with your plans? Ready to take on a new year?!! Time is short around here, and not just 'cause of the clock ticking away. My daughter and I have been away at a hockey tournament for the last few days and both my boys are in from school, so I'll keep this blissfully short and get right to the food. But just one thing, (you knew I couldn't just jump into the recipe!) I want to say a quick thanks to all of you who read and connect with me and make writing and sharing all this food so much fun!2015 has been a deliciously wonderful year and I can't wait to see what gets cooked up in 2016 (and I mean that in both a literal and metaphorical sense, of course) So now, as we look ahead,have you thought about what you'll be eating on New Year's Day? No pressure of course, but if you're thinking brunch, you might want to go out now and grab the ingredients for this easy, light and yummy crustless quiche. It's a great low-carb way to start out 2016!

Crustless Leek and Swiss/Gruyere Quiche — Unwritten Recipes (4)

I love quiches and frittatas, not only because of how they taste but also because they're generally a snap to prepare, fairly versatile and can usually be made ahead which is perfect for brunch or a light dinner. And that's the case with this leek-y, cheese-y quiche which has the added ease and low carb factor of being crust-free. The hardest part is cleaning the leeks which you can make easier by buying pre-trimmed and cleaned leeks (they sell them at Trader Joe's and are totally worth it!) or by substituting onions or shallots for the leeks. Told you it was versatile!

Crustless Leek and Swiss/Gruyere Quiche — Unwritten Recipes (5)

Ingredients

1 pound leeks, washed well and drained, making sure all grit and sand is removed
1 tablespoon olive oil
1/2 teaspoon salt, divided
6 large eggs
2 1/2 cups whole milk (you could use 2%--it'll just be less creamy)
1 tablespoon cornstarch
1/4 teaspoon black pepper
1/2 cup Swiss cheese, shredded (you can use all Swiss or Gruyere or any cheese you prefer)
1/2 cup Gruyere cheese, shredded

The Recipe

1. Preheat oven to 350ºF. Spray a 10-inch quiche dish or 9 1/2-inch deep-dish pie plate with nonstick vegetable cooking spray and set aside.

2. Dry leeks with paper towels if very wet. Then cut into 1/4-inch slices. In a large skillet, heat the oil over medium heat. Add the leeks and 1/4 teaspoon salt and cook for 12-14 minutes, stirring often,until the leeks are softened and browned. Spoon leeks onto the bottom of the prepared dish and spread evenly.