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[quote=Anonymous][quote=Anonymous]Can somebody who is maybe more skilled or experienced at cooking quiche tell me - can I just make it exactly as I've been making it, but omit the crust? Do I grease the pie dish? The veggies are sauteed in a little bit of the evoo from the sundried tomatoes - would that be enough that no further oil or butter is needed?

I only started making quiche this last year when I wanted to design a phytonutrient bomb breakfast that was warm, my preference for breakfast is hot over cold. So while I make a great quiche now and have worked out the kinks, I have never made a crustless which I would prefer over the frittata recipes I'm looking at, which are basically egg rather than custard.[/quote]

Well, a frittata is certainly the healthier option vs heavy cream/egg mixture in a hydrogenated and deodorized lard bomb premade crust.

If you really are set on the egg/cream
Custard, try cooking it without the crust in a well oiled pregeated cast iron skillet that you then put in oven. Another good option is a Spanish tortilla.  It isn’t a custard, but still very rich.  Thinly slice potatoes and cook in cast iron pan only until soft but not brown, on med heat in generous amount of olive oil, season well, then pour in your beaten eggs and bake.  You can put in other ingredients as suites your taste. [/quote]

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