Crustless Quiche with Mushrooms, Leeks & Red Bell Peppers

Crustless Quiche with Mushrooms, Leeks & Red Bell Peppers uses the same vegetable and egg filling as the preceding quiche but leaves out the pastry crust.

The vegetables are sautéed and cooled before being mixed directly into the beaten egg, milk, flour, mustard, and salt mixture. This changes the assembly but keeps the flavor profile of the original.

The mixture is baked in a lightly oiled pie pan with Gruyere on top and a final sprinkle of cayenne. The cheese is allowed to bubble and turn golden as the center sets.

Ingredients

• 1 teaspoon ghee or butter
• 1 teaspoon olive oil
• 1/2 cup onions, chopped
• 1 leek, sliced, white parts only
• 3 cups mushrooms, sliced
• 1/4 cup red bell peppers, finely diced
• Salt to taste
• 1/4 teaspoon thyme
• 4 eggs
• 1 1/2 cups milk
• 3 tablespoons unbleached white flour
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 1/2 cups Gruyere cheese, grated
• 1/4 teaspoon cayenne pepper

Method

Heat the oven to 375°F (190°C). Sauté the onions and leeks in the ghee and olive oil for 2–3 minutes, then add the mushrooms, bell pepper, salt, and thyme and cook 3–5 minutes. Let the vegetables cool. Beat the eggs, milk, flour, salt, and dry mustard until blended and slightly foamy, then mix in the cooled vegetables. Pour into a lightly oiled pie pan, spread the Gruyere evenly over the top, sprinkle with cayenne, and bake for 35–40 minutes until the center is set and the cheese is bubbling and golden. Makes 4–6 servings.