COOKING TRAINER RECIPES

Name: Crustless Egg and Cheese Quiche
Total time: 1 h
Yield: 4 servings
Cuisine: french
Ingredients: 2 tablespoonsu00A0unsaltedu00A0butter, plus more for greasing the pan; 1 tablespoons fine plain dry bread crumbs; 2 heaping cups/4 ounces stemmed and thinly sliced wild or button mushrooms; 1 cup grated cheese, such as Comté, Gruyère, Emmental or Cheddar; 1 cup half-and-half or heavy cream; 1 cup whole milk; 4 eggs, lightly beaten; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly grated nutmeg; 1/4 cup freshly grated Parmesan (about 1 ounce); 2 tablespoons finely chopped chives, for serving

CRUSTLESS EGG AND CHEESE QUICHE RECIPE - NYT COOKING

Crustless Egg and Cheese Quiche Recipe - NYT Cooking image

If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you’ll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number — anything in that vein will do.

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, plus more for greasing the pan
1 tablespoons fine plain dry bread crumbs
2 heaping cups/4 ounces stemmed and thinly sliced wild or button mushrooms
1 cup grated cheese, such as Comté, Gruyère, Emmental or Cheddar
1 cup half-and-half or heavy cream
1 cup whole milk
4 eggs, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan (about 1 ounce)
2 tablespoons finely chopped chives, for serving

Steps:

Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 12 grams, CarbohydrateContent 9 grams, FatContent 32 grams, FiberContent 0 grams, ProteinContent 23 grams, SaturatedFatContent 18 grams, SodiumContent 563 milligrams, SugarContent 7 grams, TransFatContent 0 grams

CRUSTLESS EGG AND CHEESE QUICHE RECIPE - NYT COOKING

Crustless Egg and Cheese Quiche Recipe - NYT Cooking image

If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you’ll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number — anything in that vein will do.

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, plus more for greasing the pan
1 tablespoons fine plain dry bread crumbs
2 heaping cups/4 ounces stemmed and thinly sliced wild or button mushrooms
1 cup grated cheese, such as Comté, Gruyère, Emmental or Cheddar
1 cup half-and-half or heavy cream
1 cup whole milk
4 eggs, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan (about 1 ounce)
2 tablespoons finely chopped chives, for serving

Steps:

Heat oven to 325 degrees with the rack positioned at the top. Butter a deep 8-inch round, square or oval casserole generously and sprinkle all over with bread crumbs.
Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked mushrooms and grated cheese over the bread crumbs.
Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

More about "cooking trainer recipes"

CRUSTLESS EGG AND CHEESE QUICHE RECIPE - NYT COOKING

If you love quiche, get to know this crustless version, dotted with cheese, mushrooms and herbs (and no fussy pastry to chill or roll). Once you master the perfect dairy-to-egg ratio, you’ll find this recipe to be as much of an ally to the Friday fridge clean-out as it is to a brunch for friends. Pay close attention to the baking time: The center should be a touch wiggly when you remove the quiche from the oven. The end result is a quivering, spoonable custard that melts in your mouth, to be served with a bracing salad. Crisp greens with mustardy vinaigrette, or a citrus laced endive and radicchio number — anything in that vein will do.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine french
Calories 407 per serving

Whisk together the half-and-half, whole milk, eggs, salt, pepper and nutmeg. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 40 to 45 minutes. Set aside 5 to 10 minutes to cool before serving. Sprinkle with chives, cut into wedges or scoop out, and serve.

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