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Quiche crust substitute?

Does anyone know a way to make a quiche without wasting so many calories on the crust? I remember once reading about making little servings in a muffin pan, but can't remember the trick. I'd be happy to do it crustless if you know how to keep it from sticking. Your suggestions for this non-cook would be very welcome.

Wed. Jun 28, 10:53pm

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Have you considered trying some of the new(er) silicone baking pans? I would think that would be a great way to make crustless quiche.

Thursday, June 29, 2006, 1:08 AM

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The 2nd poster said it. The silicone pans are great. But let it cool before you try to pop it out.

Thursday, June 29, 2006, 2:47 AM

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Yes, or just oil the pan. Call it a fritata!(sp?sorry)

Thursday, June 29, 2006, 4:57 AM

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I know the calories are still there... but I use phillo dough (sp?) you know the realy realy thin pastry?? I use just a tiny bit, just enough to coat the bottom of the pan and keep the eggs from sticking. You still need to use the non-stick pans otherwise the phillo dough sticks. I like this solution because I need to have something other than eggs.

Thursday, June 29, 2006, 10:13 AM

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you can make a crustless quiche with a glass (pyrex-type) baking dish, sprayed w/ a non-stick spray. i do it a lot at work. it works every time...

Thursday, June 29, 2006, 10:15 AM

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rice!

I make quiches using a thin layer of brown or white rice as a crust. Leftover rice works perfectly after being in the refrigerator overnight.

Thursday, June 29, 2006, 1:36 PM

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spray muffin tins and make crustless mini quiche... so addicting...

Thursday, June 29, 2006, 4:28 PM

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I use rice too! I mix in an egg (or an egg white) so that it sticks a bit better, and it tastes fantastic.

Tuesday, July 04, 2006, 1:47 AM

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i've used a great recipe from self.com where you slice a potato very very thin and use that as a crust. yummy.

Monday, July 17, 2006, 11:17 AM

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So, about the potato crust - do you slice it thin and then bake it first, like you would a crust? Do you cook the potatoes first?

Monday, July 17, 2006, 6:25 PM

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I used to make quiche all the time without any crust. Just like the other poster said, spray a glass pie plate with pam and everything else is the same. It is really good and I never missed the crust.
I also thought of using phyllo but never have tried.

Wednesday, July 25, 2007, 7:46 PM

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no crust needed

I never make any quiche w/ a crust...just spray the glass dish and when you slice it, it comes out like a slice of pie. Here's an awesome recipe. (see link)....when I made it, it ended up being 110 calories each...6 servings total. I didn't use the crust and didn't add quite as much cheese as they said. I also added one egg b/c I was looking for a quiche recipe to use some almost expired eggs. Adding tofu and veggies definitely "beef" up the quiche while keeping it really low in calories.

Link

Thursday, July 26, 2007, 1:11 AM

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crustless quiche

Cooking Light has a great recipe for crustless quiche! You can search for it on cookinglight.com. Good luck!

Thursday, July 26, 2007, 2:14 AM

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muffin tins

Could someone post the recipe for the quiche in the muffin tins? It sounds fantastic and I love the portion control!

Thursday, July 26, 2007, 12:27 PM

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I make quiche in muffin tins all the time- but I don't have a specific recipe...

I basically (usually) put 6 eggs, 1/2 cup milk, heaping tablespoon of thickener (I use arrow root, you can use flour or cornstarch) some cubed turkey kulbassa (you can use ham or bacon) some onion (I use green), parsely, garlic, s&p, and a generous handful of shredded cheddar in the blender, blend, pour into muffin cups and anxiously await their completion...

Really, quiche can be whatever you want it to be- add spinach or tomato or broccoli or carrot. Try cheddar cheese or parmesan, or gouda. Use ham or bacon, or chicken, or shrimp. That's the beauty of quiche- it can be whatever you want it to be...

Thursday, July 26, 2007, 12:52 PM

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That sounds great, 12:52. How long does it cook and at what temperature? I would imagine in muffin tins it would cook fairly quickly.

Thursday, July 26, 2007, 1:48 PM

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12:52 here- I cook at around 350, and until they fluff up and a toothpick comes out clean. Usually 8-10 min, but I have this amazing gas convection oven that cooks things faster than the average oven...

Thursday, July 26, 2007, 3:44 PM

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any new add-ins?

I was just reading and the idea about the thin potato sounds great. I saw fat free fetta at the store and thought maybe a greek version, with spinach and tomatoes... These sound great for during the week on the run breakfast or snack. Maybe we could use mostly egg whites and a few yokes for color and flavor?

Sunday, January 27, 2008, 1:35 PM

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i saw placing a thin slice of luncheon meat in the base of the muffin tin and then pouring the quiche ingredients on top - bakes like that...you could probably do the same with the pie version...

Sunday, January 27, 2008, 1:49 PM

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can you use just eggwhites?

Sunday, January 27, 2008, 5:47 PM

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