Crustless quiche is one of those recipes you adopt once and never let go. Not because it’s trendy or because a chef talks about it, but because it solves a real everyday problem: eating well when time is short. Ten minutes of prep, an oven, and you have a complete dish that fills you up without weighing you down.
Ingredients :
- Eggs (3 to 4) — They are the structure of the quiche — no pastry, no other binder, everything rests on them. Three eggs give a softer, creamier texture, four give something firmer that holds together better when sliced. Use eggs at room temperature: they incorporate better into the milk and avoid lumps in the batter.
- Milk (200 to 250 ml) — It brings lightness and a melting quality. Semi-skimmed milk works very well — no need to use cream, which would weigh it down. If you want a richer result, replace 50 ml of milk with heavy cream, but that’s really optional.
- Flour (2 to 3 tablespoons) — It’s the discreet binder that prevents the quiche from remaining liquid in the center. It slightly thickens the batter during baking. Don’t be tempted to add more: beyond 3 tablespoons, the texture loses its lightness and becomes dense. For a gluten-free version, rice flour works very well.
- Ham (150 to 200 g) — Prefer thick slices or dice rather than fine shreds that disappear during cooking. Classic cooked ham works perfectly, but smoked ham adds an extra depth of flavor that is very pleasant. Avoid overly salty or wet versions that could unbalance the batter.
