"Karen in NC" > wrote

> "Nancy Young" > wrote

>> I want to make a quiche without a crust. I have the eggs,
>> spinach, mushrooms, bacon, onion ... I just don't have or want
>> to make a crust.

> Nancy, I'm a diabetic quiche lover who has been making *only* crustless
> quiches for several years.

Heh, I figure I'm the only one not doing this around here.

> Follow whatever recipe you have for the filling; just spray your pie
> pan/plate well with nonstick spray. I've never had a problem with quiche
> filling sticking to the pan. If you're using a glass pie plate, lower
> your oven temp 25°F.

Very interesting.

> I run a knife around the edge before slicing the finished product, just
> in case there's a spot the nonstick spray missed.
>
> You can also make crustless mini-quiches: Spray Pyrex dessert dishes with
> nonstick spray and fill 2/3 full. Start checking for doneness at about 25
> minutes. The quiches will easily come out of the dishes. I freeze them,
> as they're great to have on hand for a quick breakfast or simple meal;
> just thaw and reheat.

That's another great idea. Thanks a million.

nancy