All Day Vegetable Quiche

This is the crustless quiche that solves the eternal question of what to do with the half-bag of frozen vegetables and three lonely florets of broccoli sitting in the crisper. Two and a half cups of any cooked vegetables, a handful of cheese, an onion, and a blender custard. Done.

The four tablespoons of flour blended into the egg mixture form a thin pseudo-crust on the bottom and edges as the quiche bakes. It’s not a real pastry crust but it does enough to give the slices structure and a slight chewy edge.

Evaporated milk is the right call here. The concentrated dairy mimics the richness of cream without the fat, and it sets into a firmer custard than regular milk would. Even the skim version delivers.

The baking powder is unusual for a quiche but it lifts the eggs slightly so the texture comes out fluffy and souffle-like rather than dense. Don’t expect a wobble. This bakes firm and slices clean.

Kitchen Tips

• Drain frozen vegetables well after cooking. Excess water dilutes the custard and you’ll end up with a soggy quiche.
• Sharper cheese has more impact at smaller volumes. Cheddar, Gruyere or feta all work better than mild varieties.
• Spray the pie pan generously with non-stick spray. Without a crust, this quiche will weld to the pan otherwise.
• Let it rest 5 minutes after baking before slicing for the cleanest cuts.

Variations

• Add cooked, crumbled bacon or diced ham for a meatier quiche.
• Swap onions for sliced leeks and use Gruyere for a French-style version.
• Add ½ teaspoon of dried thyme or 2 tablespoons of fresh herbs to the custard.