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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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