Healthy Recipes 2 Go

Popular No-Crust Quiche Recipes

 Delicious, delectable and downright devilish! Popular with the French, quiche is a baked dish with an egg-and-milk base called custard, with milk or cream added to it. There are two ways to make quiche – with a crust or from no-crust quiche recipes.

 Crusty Versus Open-Bake

 Quiche is usually identified with a crust or pastry shell that is baked before the rest of the dish is baked. Therefore, quiche with a crust is baked twice.

 On the other hand, no-crust quiche recipes have no pastry covering though slivers of pastry may be placed on top for a decorative look. Add a few thin slices of tomato and it lends a sophisticated look.

 The bulk of ingredients are sliced or diced meat, vegetables and cheese. It can be eaten warm, fresh from the oven, or chilled. This makes quiche an excellent snack as it can be packed and taken to work or even eaten on the go.

 Origins of Quiche

 The next time you munch on a slice of quiche, here’s something to chew on. Though a popular French dish, quiche actually has its roots in the ancient German kingdom of Lothringen.

 The town was later ruled by the French, who named it Lorraine, lending its name to the most popular form of quiche even today. The original quiche Lorraine was an open-crust quiche recipe. It had a filling of egg and cream and smoked bacon.

 How It Evolved

 Cheese was added to the pie only later. Throw in some onion and its called quiche Alsacienne. The original quiche may not have been as mouth-watering as it is today as the crust was originally made from bread dough. That has been replaced with a pastry crust.

 The dish was so popular that it spread to England after War. It then crossed continents to America in the middle of the 20^th century.

 There are many varieties of quiche, many of them open-crust recipes. The filling has expanded to include mushrooms, broccoli, ham and even fish.