Crustless Quiche - Recipe

     I love quiche.  -All kinds of quiche.  This is a crustless quiche made in a spring form pan that unmolds into an elegant delicious dish to serve your family and guests!  The kind of eggs you use is very important.  Use eggs from a reliable farmer where the chickens truly run the yard and are fed organic food.  You will get magnificent color and flavor!  It is worth the time to scout out your egg source.
     Don't forget to take advantage of farm market greens - I use pea shoots as much as I can for their flavor and nutritional value.  I used Herbes de Provence spice blend in this quiche.  It is locally grown and certified organic!  The aroma and flavor is amazing! See my sources below.
     I also like chunks of cheese in my quiche so that I bite into concentrated melted cheese goodness!  My quiches have a larger dairy to egg ratio than the frittata recipe.  This gives the quiche a lighter texture that a frittata.  It also is a little taller than the frittata.

Crustless Quiche

(Serves 8)

1 T. Coconut Oil

1/2 Onion diced

14 Eggs

1 c. Yogurt

2 tsp. Garlic Powder

1 tsp. Salt

1 1/2 tsp. Herbes de Provence

1/4 tsp. Black Pepper

2 oz. Pea Shoots

10 oz. Jarlsburg Cheese cut into 1/2-inch cubes

Preheat oven to 325 degrees Fahrenheit.  Grease a 9-inch spring form pan.  Wrap the bottom in extra large foil and fold ends up around the sides then place in a roaster.  Begin heating water to simmer in a tea kettle for a water bath.

Heat coconut oil in a sauce pan on medium heat.  Add the onions and sauté until they begin to brown. In a large mixing bowl, combine eggs, yogurt, garlic powder, salt, herbs de Provence, and black pepper.  Whisk until incorporated.  Pull out a handful of pea shoots to set aside as a garnish and roughly chop the rest.  Stir in the chopped pea shoots and Jarlsburg cheese.

Pour into the spring form pan.  Pour the hot water in the roaster halfway up the side of the pan, being careful not to get any in the quiche. 

Place into the oven and bake uncovered for 1 hour until set and at least 160 degrees Fahrenheit in the center of the quiche.  Slip a thin knife into the center of the quiche and lean slightly to the side.  The eggs in the quiche should look set inside, not runny.

Carefully lift the pan out of the water and remove the foil.  Let cool for 5 minutes on a rack.  Slide a thin knife around the edge then remove the sides of the spring form pan.  To ease cutting, rest a few more minutes.  Serve from the base of the pan.  I like to place it on a silicon hot pad to keep it from sliding around.

Sources:
Eggs:  Harpers Ferry Family Farm, LLC
Pea Shoots - Shenandoah Seasonal
Herbes de Provence - Full Moon Farm LLC

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Foil around the spring form pan.

Mixing in the pea shoots and cheese.

Cooling Quiche

Use fresh pea shoots as a garnish.

I serve the quiche on a pedastaled cake plate with a silicon pad underneath the metal base to keep it from sliding around.