Crustless Quiche - Quick & Easy

[@Marshmish]

Love this one Geoff, I've recently become diabetic and this will be ideal for me so thanks very much for this mate.

[@geoffsbakingblog]

Hi Marshall. I wish you well in managing the diabetes. Hopefully you will enjoy this recipe.

[@brucebowen100]

Thanks for the video. Have a nice day.

[@geoffsbakingblog]

You are welcome. Have a great day yourself.

[@sirbarneythethirdbobbyandme]

Double cream , how delightful Uncle Percival has barked .. another classic by uncle Geoff

[@MaiTran-qi6cn]

Thank you for your video, food 🥘 looks delicious 😋

[@geoffsbakingblog]

Hi Mai Tram/. You are most welcome.

[@aliencat11]

You can do so much with this! Thanks for sharing Geoff.

[@geoffsbakingblog]

Hi Mary. Yes this is infinitely variable.

[@jimgeyer3475]

Outstanding Commentary!!!! Priceless!! Thank You !!!!

[@geoffsbakingblog]

HI Jim. Thanks very much.

[@galleta_2024]

A man after my own heart. I love that you get everything out of each bowl and not leave anything behind, something that irks me to see other chefs do, thinking 'how wasteful.' Your details is what was missing from mine, such as not overbeating, putting foil if it starts to brown and informing us that it will continue to set once it's out of the oven. Just finished doing one before finding you, and not happy as it's not fluffy, way too brown around the edges which means it will be tough. Thanks for the temperature and timing etc. Cheers.

[@geoffsbakingblog]

Hi R Salas. Yes I do rather like to scrape everything out of the bowl. I am glad you found the video useful. I hope, if you try this recipe, you enjoy it.

[@LiverpoolGarden]

Thanks Geoff for this nice recipe. I’m looking forward to making this one. I love all the savory ingredients that you chose. I love mushrooms so I’ll be putting them in mine along with the garlic and onions. I really enjoy your cooking videos. 👍 Happy Baking, Jean.

[@geoffsbakingblog]

Hi Jean. That's great. I hope you enjoy it.

[@TW1257]

If I can get a loan to buy a dozen eggs, I need to make this. Sounds really good.

[@geoffsbakingblog]

HI Tim. I hope the bank manager is forthcoming, so you can enjoy this recipe.

[@julie-joywilliams7280]

I will enjoy this when I make it to take along for a quick lunch treat on our road trip for the day out...I am sure it will travel well. We have had so much rain here in California and it is time to go out and have a little reconnoiter. So we will pack it up with a salad, some bread rolls and a thermos of tea... Should be nice! Thank you for the inspiration...

[@geoffsbakingblog]

Hi Julie-joy. Yes this is good to take on a day out, with some lovely salad as an accompaniment.

[@Reinolds_Recipes]

Thanks for sharing my friend

[@geoffsbakingblog]

Hi Reinold's Recipes. You are most welcome.

[@judith4985]

Hi Geoff, I now know what I’m going to make for dinner tonight! Your Quiche looks delicious, and I have some eggs to use up! An easy and tasty meal. Wonderful idea! Thanks Geoff! 😊

[@geoffsbakingblog]

HI Judith. That's great. I hope you enjoy it, as it is so simple and very tasty.

[@wendybothma3548]

Beautifully simple presentation. Thank you

[@geoffsbakingblog]

HI Wendy. Thanks. You are very welcome.

[@christinegoodyear9845]

Yum looks good thank you

[@geoffsbakingblog]

HI Christine. Thanks very much. You are most welcome.

[@snedshill]

Hello. I made this today, only with a Keto crust, an experiment I've been meaning to conduct for some time. I cooked the crust, then added the filling and baked again. The "pastry" turned out well. But the delectable quiche was the bigger winner. Thanks.

[@geoffsbakingblog]

Hi Paul. That's great. I am glad it turned out so well for you.

[@bella123439]

Great Post Geoff we do a lot of Quiches in this house but never tried one without the pastry looking forward to trying this method the only change will be crispy fried bacon crumbled into the mix realy tasty ATB 😋

[@geoffsbakingblog]

Hi Stephen, I would love it with bacon too, but I don't crisp mine. Back bacon diced and fried until cooked but not crisp is how I like it.

[@lamiapresque387]

yummy

[@geoffsbakingblog]

Hi Lamia Presque. Thanks very much.

[@duckhead014]

I haven't made this in a while! Thanks as always for the great recipe and great form! When there is a new video from Mr. Geoff, it's always a great day!

[@geoffsbakingblog]

Hi Duckhead. You are very welcome. I am glad you enjoy the videos.

[@duckhead014]

@@geoffsbakingblog Absolutely! This is my #1 favorite baking channel right now and I share with my other friends who are baking novices like myself. By the way, I made BOTH versions of your white bread and they both came out marvelously!

[@geoffsbakingblog]

@@duckhead014 That's great. I am glad you enjoyed the bread.

[@zekehayn]

Thank it came out really good.

[@geoffsbakingblog]

Hi Dorothy. That's great. I am glad it worked well for you.

[@georginab6995]

Looks delicious!

[@geoffsbakingblog]

HI Georgina B. Thanks very much.

[@germarietorres8334]

I will definitely make this recipe at home

[@geoffsbakingblog]

Hi Germarie Torres. That's good. I hope you enjoy it.

[@Ladythyme]

I very much enjoy Crustless Quiche…much better than with the crust… I will definitely be trying this recipe…Thank you! 😊

[@geoffsbakingblog]

Hi Lady Thyme. I do hope you enjoy it.

[@juant7539]

Looks delicious I'll be trying this soon!

[@geoffsbakingblog]

HI Dlady. I hope you enjoy it.

[@user-zq2tj5zp1u]

I love your recepy it is easy e love the ingredients thank you ❤👍

[@geoffsbakingblog]

Hi Helen. That's great. I am glad you enjoy it.

[@jesssivak8776]

Cool! I'm going to make this

[@geoffsbakingblog]

HI Jess. I hope you enjoy it.

[@sirbarneythethirdbobbyandme]

How wonderful uncle Geoff, this will be perfect for Uncle Percival as he enjoys a quiche with smoked salmon on the side ,side salad dressing and a pint of Guinness ...yes we say scallions over here ... Followed by a small pear apple crumble et custard ...never had crustless so this is a very fancy baked omelette

[@geoffsbakingblog]

Hi Hugh & Sir Barney. Make it and everyone will enjoy it I am sure.

[@sirbarneythethirdbobbyandme]

@@geoffsbakingblog we will at the next available opportunity . Generally plan meals with what we have , golden Uncle Percival rule , waste not ,want not . He enjoys the reduce to clear shelf to get a bargain to freeze and build a meal accordingly around it ..really enjoy microwave baby potatoes in microwave ,then fried in olive oil with garlic ,onion and fennel seeds ,parsley and corned beef ...old style grub

[@kristinedunner988]

❤​@@geoffsbakingblog

[@mudithagamage3690]

❤ enjoyed 🤗😍🌈🙂💗🤗 many thanks ❤🎉😊

[@geoffsbakingblog]

Hi Muditha Gamage. That's good, I am glad you enjoyed it.

[@cjayishere]

An excellent variation of Quiche! Impressive! Keep up the good work! 👍🏼

[@geoffsbakingblog]

Hi cjayishere. Thanks very much. Hopefully more to come.

[@cjayishere]

@@geoffsbakingblog - Do you have a recipe for Traditional Scottish Clootie Dumpling cake?

[@geoffsbakingblog]

@@cjayishere I don't have a recipe for that. I have considered making it at some time. So maybe I will get around to it soon.

[@wendysavage1294]

Hi Geoff, Happy very belated New Year to you. I made this today, I had some leftover gammon in the freezer and left out the garlic, we enjoyed it very much, me more so as I hate making pastry. I can see this being made regularly. Thanks Geoff 😊

[@geoffsbakingblog]

Hi Wendy. Happy New Year to you too. I am glad you enjoyed the quiche. I had intended to use gammon too, that I had cubed and frozen. But I forgot to take it out of the freezer so used some sliced ham instead.

[@pamelasloan1664]

I tried your recipe for crustless quiche was very tasty and easy to make

[@geoffsbakingblog]

Hi Pamela. That's great. I am glad you enjoyed it.

[@RubyMorton]

Yummy 😋

[@geoffsbakingblog]

Hi RuM. Thanks very much.

[@truthseeker243]

Subscribed after checking out your optional recipes Great to try new things. Looks delish 👍

[@geoffsbakingblog]

HI Truthseeker. I hope you find some recipes to try.

[@truthseeker243]

@@geoffsbakingblog Im sure I will. Thank You!

[@irishman9877]

This is what i was looking for. Same way my mam makes it. Thank you sir!!!

[@geoffsbakingblog]

Hi Irish Man. You are very welcome.

[@trevorvarney4900]

Thank you very much for a great recipe for a single man

[@geoffsbakingblog]

Hi Trevor. You are very welcome.

[@MsSylvana63]

Thankyou ✨👌🏽

[@geoffsbakingblog]

Hi Sylvana63. You are most welcome.

[@maryseokley6061]

Miam miam.... Exquisite!

[@geoffsbakingblog]

Hi Maryse. Thanks very much.

[@user-gs4rw8hg6m]

My first quiche turned out great, cheers! ^_^

[@geoffsbakingblog]

Hi Jason. That's great. I am glad you enjoyed it.

[@judith4985]

Hi Geoff, Your crustless quiche is delicious! We had sliced homegrown tomatoes and homemade sourdough bread to go with it. This recipe is a keeper, and one I’ll be making again! 😋😊

[@geoffsbakingblog]

HI Judith. That's great. I am so pleased that you enjoyed it.

[@henriettahenson]

VERY NICE FOR BRUNCH.... LOW CARB VERY GOOD AFTER ALL THE INDULGENCE OF CHRISTMAS...... LOVELY GEOFF💞 WE HAVE THICK SNOW IN DEVON.☃️❄️. ITS SO PRETTY... I LOVE IT WE LIVE NEAR THE VILLAGE PRIMARY SCHOOL AND THE KIDS WERE SQUEELING WITH DELIGHT THROWING SNOW BALLS JUST NOW..(they rarely see snow) . OH TO BE THAT AGE WHEN THAT'S ALL THAT MATTERS.... LOVE IT I WANTED TO GO OUTSIDE AND JOIN IN 😂😂😂❄️SNOW ☃️⛄🌨️🌬️❄️

[@geoffsbakingblog]

Hi Henrietta. Yes this makes a great brunch offering. No snow here, yet. It is just very frosty and cold. I do recall lots of snowball fights when I was younger.

[@henriettahenson]

@@geoffsbakingblog still young at heart💕 though hey GEOFF... IM ONLY 10 YEARS OLD IN MY HEAD..... 😂💞❄️☃️IT'S WHEN I LOOK IN THE MIRROR.. I GET A SHOCK THINKING WHY IS MY MUM LOOKING BACK AT ME 🧓😂

[@geoffsbakingblog]

@@henriettahenson LOL if I did that I would also wonder when my Mum grew a beard.

[@henriettahenson]

@@geoffsbakingblog ohhhh you''ve always got one better...👍 Hilarious 🤣🤣🤣

[@user-ki2ql6du8s]

Well done Geof. From Marilyn from Greece.😊

[@geoffsbakingblog]

Hi Marilyn. Thanks very much.

[@9thousandfeet]

Yes, very tasty. Served with some buttered toast this would work for breakfast, lunch or dinner at my house, especially on those days when quick and easy is what works best. As you suggested, all kinds of ingredients will work, so using eggs as a base becomes one of those perfect strategies for using up odds and ends from the fridge. Sauteed mushrooms, some wilted spinach, a diced-up leftover pork chop, little remnants of cheese grated up ... almost anything really.

[@geoffsbakingblog]

HI David. Thanks very much. Yes this is ideal to use up all the bits and bobs lingering in the fridge.

[@producethom4875]

That’s good for keto. Thank you.

[@geoffsbakingblog]

Hi Produce Thom. You are very welcome.

[@delilahboa]

Hi Geoff, your quiche looks so good! I’m saving it in my recipe keeper app, I just love love quiche, so filling too. I like the idea of no pastry, the more calories I can save so I can have more cake the better! Thanks for another great tutorial……by the way, I finally got the chance to make your Mincemeat Loaf Cake the day before yesterday, a bit late, I was going to make it around the end of NOVEMBER I think I told you at the time……Anyway, it was worth the wait, incredible it is, my husband John loves it. He told me to say thanks to you! It’s got a big 👍🏻 from us….take care Geoff, thank you again …….love Jan, we’re easy to remember, the Janet and John books from when we were kids, do you remember them! XxxxX ❤️ XxxxX

[@geoffsbakingblog]

Hi Jan. Thanks very much. I hope you enjoy this when you try it. I am glad you both liked the Mincemeat Loaf Cake. I love it too. Oh yes I remember the Janet and John books from my childhood.

[@grahamturner5963]

Never made a pastry-less quiche, Geoff, so this was interesting for me. I always have mushrooms in the pantry, so this would be a great way to use them I made your mushroom soup yesterday - absolutely brilliant and even better today. Not sure if dogs can eat soup, but my pooch was determined to get a taste 😀

[@geoffsbakingblog]

Hi Graham. Give this a go, it works very well and mushrooms are a good idea. I congratulate your pooch on being able to handle a soup spoon.

[@grahamturner5963]

@Geoff Cooper If only 😇 I only turned away for a few seconds and found him face first in the soup bowl 😃😃😃

[@geoffsbakingblog]

@@grahamturner5963 LOL

[@numberseven4299]

The problem with this recipe Geoff is that i would probably eat the entire thing by myself cos it looks delish!

[@geoffsbakingblog]

Hi Number Seven. That could be a bit of a problem. But I wouldn't let that deter me. LOL.

[@mariagouveia6347]

👍👍

[@geoffsbakingblog]

Hi Maria. Thank you.

[@Cornz38]

Really it's just a fritata then. Or an omelette. No quiche or pie should ever be deprived of a crust!! It's the best part. Geoff, do a good "Cornish" pasty with a nice crisp pastry....

[@geoffsbakingblog]

Hi Cornz38. This, like quiche with pastry, is baked in the oven. My understanding is that frittata is from friggere roughly meaning fried. The purpose of this recipe was really to show how easy it is to make a quiche without pastry, as not everybody is gluten tolerant. I made Cornish pasties about 8 months ago.

[@Cornz38]

@@geoffsbakingblog Hi Geoff and thanks for taking the time to reply. I'll check out your cornish pasty recipe as they are one of my faves. Great channel, keep up the good baking. Gives me something new to try on my baking day.

[@kathrynvenart4526]

Hi Geoff. Just wondering, if I was using onion, would it be better to fry them a little first? Same question for mushrooms. X K

[@geoffsbakingblog]

Hi Kathryn. Yes I would soften the onions first and I would cook down the mushrooms until the liquid they release has evaporated. Then I would let them cool before adding them into the mixture.

[@galleta_2024]

I have to eat the one I made before I can make yours. Can't wait as mine is only edible about inch from the outside. Just curious as I saw quiche muffins, but loved the way yours turned out, so what changes would I need to make in oven cooking time? Would you know? Thanks .

[@geoffsbakingblog]

HI R Sales . If I were doing a muffin version I would bake for about 17 minutes and then check how much longer I might need. It is safe to open the oven whilst baking these, so testing at 17 minutes and then baking for a little longer, if necessary will be fine.

[@galleta_2024]

@@geoffsbakingblog Oh my goodness, I can't believe you replied already. Thank you. I will definitely let you know how the muffin ones turn out. Cheers

[@maeflorogario3733]

Hi geoff🥰🥰🥰

[@geoffsbakingblog]

Hi Maeflor Ogario. You were quick to find the video today.

[@michelyafalian2149]

Everything perfect but you forgot to mention for what temperature to put it in the oven, which is the most important. Thank you for your video

[@geoffsbakingblog]

Hi Michel. If you check the video again from 0:56 seconds you will see me saying to preheat the oven. It is 190C/170C Fan/375F. The chapter markings on the video also indicate when I say that.

[@DanielHyun-h8j]

what temperature should the oven be?

[@geoffsbakingblog]

Hi Daniel. If you look at the description below all my videos(clicking on the 'more' word) you will see chapters. There is always a 'preheat the oven; chapter which you can click on and it takes you to the point in the video where I give those details. In this case 190C/170C Fan/375 F.

[@kristinedunner988]

Is this not a frittata? Any difference?

[@geoffsbakingblog]

Hi Kristine. It is similar to a frittata, which as you know is an Italian dish, the word meaning 'fried'. This is cooked in the oven.

[@barrypearson2258]

A crustless quiche ...isn't that just an omelette?

[@geoffsbakingblog]

Hi Barry. You can call it what you want, but as with a quiche it is baked in the oven, not fried on the stove top.

[@mrsd1095]

I call it a blessing because removing the crust removes the gluten that I can't have.

[@geoffsbakingblog]

@@mrsd1095 Yes, it is perfect for those who cannot tolerate gluten.

[@coolerkin]

Isn't this what they call a "Spanish Omelette or Fritatta" ???

[@geoffsbakingblog]

Hi Coolerkin. A Spanish Omelette would usually include potatoes. Frittata is an Italian term for 'fried' and is similar to an omelette, with meats, cheese etc, so it is similar.

[@coolerkin]

@@geoffsbakingblog thanks for that all these cooking terms used by different vlogs get me confused....

[@truthseeker243]

Glorified scrambled baked eggs. Too heavy for legal "quiche"...but still a good alternative. Could just layer ingredients in pan, and pour seasoned egg mixture over top.

[@geoffsbakingblog]

I suppose that depends on how firmly set you like your scrambled eggs.

[@lucillecraig9150]

No lol, the French would be aghast at calling this an omelette. More like a frittata- maybe- and it isn't really a quiche - only in America could this be called a "quiche" Ut it probably tastes good, no matter what you call it.

[@geoffsbakingblog]

Hi Lucille. Indeed the French would not call it a quiche. I can't call it a frittata either, since that mean 'fry or fried'. But whatever suits the individual, it tastes good. I am in the UK and am happy to call it crustless quiche.

[@miavalgaerts7548]

There is nothing such as a crustless quiche!!!! This is a omelette or frittata.

[@geoffsbakingblog]

You may call it what you wish. However an omelette, and a frittata, traditionally are fried. A quiche is baked in the oven, as was this dish.