Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

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.

What is the milk to egg ratio for quiche?

Quiche Ratio: 1 large egg to 1/2 cup of dairy You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

What is a substitute for heavy cream in a quiche recipe?

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Who sells crustless quiche?

Waitrose Ham & Cheese Crustless Quiche340g Free range eggs and cream with the classic cheese and ham pairing, without a crust. A perfect quiche to serve at summer picnics or for lunch.

Why do you put flour in quiche?

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general .

Why does my crustless quiche fall?

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Is it better to use milk or heavy cream?

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy . Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Is it better to bake with milk or heavy cream?

Key Takeaways. Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish . Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.

Can I use 2% milk instead of heavy cream for quiche?

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Why add milk to quiche?

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.

Crustless Asparagus and Bacon Quiche | Slimming Eats Recipe (2024)

Jump to Recipe

Crustless Asparagus and Bacon Quiche - a perfect recipe for lunches and picnics using fresh asparagus, with the delicious addition of smokey bacon and melted cheesy goodness.

Crustless Asparagus and Bacon Quiche | Slimming Eats Recipe (1)

Yummy Crustless Quiche

Gotta love a quiche, right? But they can pack quite a few calories even for a small slice with all that yummy pastry base and when you are trying to be good you sometimes want a healthier option.

That's where a crustless quiche is perfect. All the great filling part of a traditional quiche but without the pastry. But isn't that just an omelette I hear you say? Well not really, as a crustless quiche isn't just eggs, it's eggs mixed with other ingredients to make a filling similar to a regular quiche and baked in the oven instead of in a pan on a stove.

Asparagus and Bacon Quiche

When asparagus is in season, it's can be super cheap here in Canada for a large bunch, so I always grab a few bunches whenever I see it on sale. It's a delicious vegetable with a unique flavour.

One of my favourite things to pair some asparagus with is bacon, it's just that yummy smokey flavour I think. They go amazingly well together, especially when you add in some cheese.

Crustless Asparagus and Bacon Quiche | Slimming Eats Recipe (2)

Cottage Cheese in Crustless Quiche

Now I know what some of you are thinking as soon as you see the word Cottage Cheese. Ewww, just no!!. But trust me when I say you really will not even know there is cottage cheese in this recipe.

For this crustless quiche, we blend the cottage cheese with the eggs, so you don't have those curds which is the thing that puts most people off. Give it a try and I am sure you will be converted.

You could even use some of the flavoured cottage cheese options to bring this to a whole other level if you prefer.

Can I use Quark instead of Cottage Cheese?

If you really can't get past your aversion to cottage cheese, then yes, by all means,use quark, they are actually a similar flavour, so won't make too much a difference. Cottage cheese tends to be a little bit less sour though, which I prefer in the crustless quiche recipe.

Crustless Asparagus and Bacon Quiche | Slimming Eats Recipe (3)

Cheese for Crustless Quiche

In this Crustless Asparagus and Bacon Quiche, I use two different cheese, parmesan and cheddar. I prefer to use those, because they add amazing flavours to the quiche.

Here in Canada our cheddar, however, tends to be orange, rather than the white cheddar you are used to in the UK. I love Balderson cheddar here in Canada. Whatever cheddar you choose to use, go for mature as it has much more flavour.

If you want the orange colour in a cheese, go for Red Leicester instead of white cheddar, if that is the only option available to you.

You will also notice I don't use reduced-fat cheese. Why? I just find it doesn't melt as well as regular cheese due to the less fat content. Yes it's a smaller amount, but it's enough to add that flavour and cheesy goodness. Swap for reduced fat if you prefer and if that is all you like to buy, just be aware that it may not melt as well.

Sides for Crustless Asparagus and Bacon Quiche

I like to go for a simple salad with a slice of this crustless quiche. I usually have it for lunch or will bake it in the summer to take on picnics etc.

Some of my favourite salad items are:

More Crustless Quiche Recipes

Did you enjoy this recipe and want some other crustless quiche combinations? Check out these:

CRUSTLESS ROASTED BUTTERNUT SQUASH AND RED PEPPER QUICHE
BREAKFAST QUICHE
ARTICHOKE BACON PARMESAN CRUSTLESS QUICHE
CRUSTLESS BACON LEEK AND SWEET POTATO QUICHE
HAM AND BROCCOLI QUICHE
SALMON AND BROCCOLI QUICHE

or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, and smart points etc

Crustless Asparagus and Bacon Quiche | Slimming Eats Recipe (5)

The recipe was originally created on the 14 June 2012 and update on the 24 June 2020

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Recipe Card

Asparagus and Bacon Crustless Quiche

Yield: SERVES 5

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients

500g (17.5oz) of asparagus spears, chopped up
4 slices of lean smoked back bacon (fat removed)
1 onion, diced
350g (12.5oz) of fat-free cottage cheese
5 large eggs
30g of Parmesan Cheese, grated
120g of Cheddar Cheese or Red Leicester, grated
Cooking oil spray (I used olive oil)
Salt and black pepper

Instructions

Preheat oven to 200c, 180c FAN, 400f or gas mark 6)
Spray a frying pan over medium-high heat with some cooking oil spray add the onion and bacon and cook until slightly golden. Remove and set aside.
Add the asparagus to the frying pan, cover with a little water, then place a lid on top and steam for approx 4 mins. Drain. any excess water leftover and set aside.
To a food processor, add the parmesan, cottage cheese, and eggs and blend until smooth. Then season with a pinch of salt and black pepper.
Grease a quiche dish with some cooking oil spray.
Add in the bacon, asparagus, and onion mixture. Sprinkle with the cheddar.
Pour in the cottage cheese/egg mix and using a wooden spoon, give it a little stir just to combine evenly combine the ingredients.
Place in the oven and bake for approx 30-45 mins, the top should be golden.
Allow to cool slightly in the dish, then slice and serve
Enjoy!!!

Notes

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