Happy Weekend Friends! I have a delicious and super easy crustless quiche to share with you today, but first, I want to know…are you enjoying fall weather wherever you are?
Here in the South we are finally getting some relief from the heat, enjoying the first changing leaves, and I am pretty much giddy about it! September and the first part of October were seriously record breaking hot…making the cooler temps now feel especially wonderful! I am so ready for cold nights, pumpkin spice, and sweaters! This weekend we are celebrating my son Bridger’s 14th birthday, and I am thinking of making this easy and delicious crustless quiche for breakfast one morning!
A couple of weeks ago, I made this for a brunch that I hosted to thank some of my sweet friends for helping me with the wedding reception I had this summer. I wanted to make the menu special so I made this crustless quiche with pancetta and guyerre cheese, then sprinkled with fresh chives. I think what made it especially tasty was the spoonful of blistered tomatoes, and fresh rosemary from my garden. It was really good and I cannot wait to make it this way again. 
It was a big hit and I was happy to have not even a slice leftover. The great thing about this quiche is that you can change the meat and cheese to fit your tastes and/ or what you have on hand. I LOVE it with pancetta (I get mine already cubed in a small dice from Aldis grocery store). It is a salty meat that is just perfect with the creamy eggs and cheese. I have also used crispy bacon , diced ham or breakfast sausage, which is great too! You could easily make this vegetarian by swapping the meat for some steamed broccoli, hashbrowned potatoes or sautéed mushrooms. Really anyway you make it, will be wonderful! It always turns out great! Enjoy!
If you need some recipe ideas to serve with this quiche try:
Cinnamon Rolls or Pumpkin Cream Cheese Muffins
Fruit Soup
Strawberry Pinenut Salad with Lemon Vinaigrette
Crustless Pancetta and Gruyere Quiche with Blistered Tomatoes
Ingredients
- Pancetta (4 ounce container, sauté until crispy) *Or 8 slices of bacon cooked and crumbled
- 4 ounces grated Gruyere cheese (or Swiss, gouda, pepper jack)
- 1/2 cup onion, diced, sautéed in 1-2 Tablespoons of butter
- 4 eggs beaten
- 1 teaspoon salt
- 1/2 cup flour
- 1 1/2 cup milk
lBlistered Tomatoes:
- 2 lbs cherry or grape tomatoes
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp fresh herbs of choice ( I used rosebay, but parsley, mint or oregano would be great!)
Instructions
- Spray pie dish with cooking spray
- Layer bottom with grated cheese, then onion and then meat.
- In a blender, blend eggs, salt, flour and milk.
- Pour over cheese, onion and meat in pie dish.
- Bake uncovered at 350 for 45 minutes.
- Allow to cool for 10 minutes before slicing and serving.
Blistered Tomatoes:
- Preheat a large cast iron (or non-stick) skillet over medium heat for 3-5 minutes
- Add the avocado oil and make sure it is evenly distributed around the pan (use a silicone brush or just rotate the pan until evenly distributed)
- Add the tomatoes and quickly toss them to get coated in the oil
- Allow the tomatoes to cook, un-touched for 3 minutes. Stir and cook 2 minutes more.
- Turn off the heat and add the salt, garlic powder and fresh herbs. Serve hot or cold
TIP: Be sure to allow the cast iron skillet or stainless steel pan to heat over medium high heat for at least 5 minutes so it’s blistering hot before adding the oil.
- Only use an oil that can stand up to high temperatures. Avocado oil or coconut oil is best for this.
- Use any fresh herb combinations you enjoy. If you don’t have fresh herbs, use 1 tsp of dried herbs.
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