While I love eating quiche, my irrational fear of dough means I categorize quiche as a dish I cook on the weekends only. It's not fast for dough to chill in the fridge for 30 minutes and it's certainly not easy to roll the dough into a perfect circle. However, when I came across this recipe for a crustless quiche, I realized it's perfect for a weeknight because there's no dough to worry about. It has all the eggy wonderfulness of a quiche without the hassle of the crust: genius!
Oh, and the best thing is that you can use this recipe as a guide. Throw in your favorite vegetables, herbs, and cheese. Learn the simple technique after the jump.
2 Tbs. fine dry breadcrumbs Serves 4.
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
1/4 cup low-fat milk
1/8 tsp. nutmeg
1 Tbs. chopped fresh tarragon
2 oz. soft goat cheese
2 Tbs. fine dry breadcrumbs