Happy birthday, Isa! I hope you’re having a marvellous day. I’m not even going to whine about the frigid temperatures and snow we’ve got here. I’m almost happy that you’re frolicking in the daffodils.
Rosie Beaucoup was kind enough to share your crustless quiche recipe with me, and I made some in your honour. You might have noticed that I made your French treat a little more Canadian unhealthy, as I’m wont to do. I figured you’d appreciate the addition of some Nova Scotian lobster on your special day, and that Adopamop would like the bacon I threw in there. This way, both you and my brother win. Which I know is important to you, since you’re the most competitive human beings on the planet.
Fun fact: what we think of as the classic French quiche actually originated in Germany. Not that it matters. It’s not a competition. Also, the word quiche is derived from the German word for cake: kuchen. So basically, quiche is cake, which sounds better than: egg custard. You probably won’t admit that though, as you’d have to let the Germans win on the whole quiche-is-cake thing, and I know that’s not likely to happen.
Now, given that there are four of you in your house, you could probably cut this birthday kuchen quiche into 8 pieces in order to avoid battles over equal distribution. 12 slices would also work, but I’d avoid a number like 10 if at all possible. Mostly because you’ve birthed two of the most competitive children on the planet.
As I’m sure you know, this quiche makes a lovely meal or the perfect brunch treat. Crustless quiche is super easy to throw together – even if you’ve got my brother and two kids to keep in line. In my particular version, the succulent lobster is complimented by the salty bacon. The gruyère gets all melty and doesn’t overpower the other flavours in any way. Also, no crust. Who needs it? Not me. Nope. No way.
So, my sweet, French friend, I hope you have a winning day. You deserve it.
And after seeing how you people deal with defeat on Family Game Night, I’d say we’ve all earned it.
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I’ve included two recipes below – one for Isa’s Crustless Quiche which can be treated as a master recipe and adapted with your favourite cheese and add-ins, and my recipe for lobster quiche which is more likely to kill you. (You don’t have to pick a favourite. It’s not a competition.) Though best when devoured fresh from the oven, leftover quiche can be stored in the fridge and gently rewarmed in the microwave.
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Isa’s Crustless Quiche (Master Recipe)
recipe: Isabelle Lecroart
Yields one 9-inch quiche.
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup all-purpose flour
- pinch salt
- black pepper to taste
- 1 cup cheese of your choice (cheddar, swiss, gruyère, blue cheese)
- 1 to 1 1/2 cups diced vegetables or other add-in of choice (mushrooms, pepper, onion, ham)
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. This recipe is endlessly adaptable – use your favourite cheese and add-ins of your choice!
Preheat oven to 350°F. Grease a 9-inch quiche, pie plate or baking pan.
In a large bowl, beat the eggs lightly with a whisk, ensuring that the yolks and whites are well combined. Add the milk and whisk well to combine. Whisk in the salt and pepper, and then the flour (a little at a time), until no lumps remain.
Stir in the cheese, diced vegetables and/or other add-ins.
Pour into prepared pan and bake for 40-45 minutes. The quiche is done when golden on the edges (and slightly golden on top), firm, and the centre is set/not wet. The quiche will rise a little during baking, and the settle a little as it cools.
Allow to cool for about 5 minutes and serve warm.
. . .
Lobster, Bacon and Gruyère Crustless Quiche
Yields one 9-inch quiche.
- 4 strips bacon
- 1/2 cup diced shallot
- 3 eggs
- 1 1/2 cups milk
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup grated gruyère
- 1 1/2 cup chopped, cooked lobster
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients.
Preheat oven to 350°F. Grease a 9-inch quiche, pie plate or baking pan.
Place bacon in a skillet and cook until crisp over medium-low to medium heat. Remove the bacon, and allow drain on paper towel. Once cool enough to handle, dice or crumble the bacon into small pieces and set aside.
Drain the fat from the skillet and then cook the diced shallot in the same pan for 1-2 minutes – to soften slightly. Remove from pan and set aside.
In a large bowl, beat eggs lightly with whisk, ensuring that the yolks and whites are well combined. Add the milk and whisk well to combine. Whisk in the salt and pepper, and then the flour (a little at a time), until no lumps remain.
Stir in the cheese, lobster, bacon and shallot.
Pour into prepared pan and bake for 40-45 minutes. The quiche is done when golden on the edges (and slightly golden on top), firm, and the centre is set/not wet. The quiche will rise a little during baking, and the settle a little as it cools.
Allow to cool for about 5 minutes and serve warm.