One of my favorite dishes to improvise is quiche. Once you have the ratio of eggs to milk, and a generous helping of cheese, the rest is a great way to clean out the fridge. I used to not make quiche simply because it required a crust, but oh was I confused. Once I realized that the quiche sets just fine without a flaky, buttery blanket, I never looked back.
Onion, Salami, Kale, and Tomato Crustless Quiche
(Enough for two people)
1 cup milk, mixture of skim and 1% or whatever you prefer
1/2 – 1 cup grated cheese, such as fontina
1/8 teaspoon salt
Dash of cayenne pepper
Dash of nutmeg
1 medium onion slices into long thin slivers
Thin slices of good salami
1 packed cup chopped dino kale
1 ripe tomato, thinly sliced
Preheat the oven to 400 degrees F. Put the sliced onion in a pot with a little olive oil and cook on low heat until the onions have caramelized. Stir the onions frequently, and add a teaspoon of water as necessary to keep the onions from burning. When the onions are done, add the salami to the pot and cook just until the fat in the salami has melted and the salami slices have shrunk. Set the onion/salami mixture aside to cool. While the onions are cooking, steam the dino kale until tender and set aside. Prepare the custard by whisking the eggs with the milk and adding the salt, cayenne pepper, nutmeg, and grated cheese. Coat a few small glass baking dishes with butter. I used glass dishes that were a little too small this time, so the cooking time was longer, but I recommend wider and shallower dishes so that the quiche cooks evenly. Add the onion/salami mixture and the kale to the custard mixture, and pour into the glass baking dishes. Place the slices of tomato on top. Bake the quiche for 5 minutes at 400 degrees F, and then reduce the oven temperature to 325 degrees F and bake for another 30 minutes or so, until the quiche has lightly set in the center and the top is golden brown. I usually wait for the quiche to cool before digging in, as it will become a bit more structurally sound.