> *Without the pastry base to hold it, the egg custard will break up very
> easily making it difficult to serve neat portions. * I'd make and serve
> it in individual dishes (or failing that, a non-stick pie dish)
>
> * *Janet

That has not been my experience at all. I make a salmon quiche and
also regular bacon or sausage quiche without crusts, and it cuts and
serves very well without the crust - no "breaking up" - I bake them in
a round pie plate, and I can cut and serve a piece just like I do
baked custard. If the milk, egg and cheese is proportionately
correct, there shouldn't be any difficulty in cutting and serving neat
pieces.

N.