A versatile quiche recipe without a crust

Ingredients:

Breadcrumbs

• 2 tbsp unsalted butter, softened
• 2 tbsp finely grated Parmesan
• 1.5 cups of 2 cm cubes of yesterday's bread, preferably sourdough
• 2 tablespoons unsalted butter or extra-virgin olive oil
• Special equipment: glass or ceramic pie dish with a diameter of 22 cm.

Cream

• 2 cups cream (10%)
• 2 large eggs
• 2 large egg yolks
• 0.5 tsp coarse salt
• Freshly ground black pepper
• Freshly grated nutmeg
• A pinch of cayenne pepper or paprika

Fillings

• 2-3 cups of cooked vegetables, such as stewed leeks, broccoli or fried onions, mushrooms, spinach, bell peppers, tomatoes
• 100g or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, Fontina, Provolone, Mozzarella, Gouda (or a mixture of several cheeses)
• 1-4 tbsp chopped herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
• 3/4 cup fried bacon pieces, diced ham or salami
• 1 tbsp. premium flour (optional), you will need it if you are using vegetables that release a lot of liquid, such as zucchini or spinach

Preparation:

1. Preheat oven to 175°C.
2. Grease the pan with softened butter and sprinkle evenly with grated Parmesan cheese. If using a crust, process the bread in a food processor until fine crumbs form. Heat the butter or olive oil in a large skillet over medium heat; add the bread crumbs and toss until evenly toasted, about 5 minutes. Spread the crumbs evenly in a 9-inch glass or ceramic pie dish. Place the dish on a baking sheet.
3. In a large measuring cup, combine the cream with the eggs and yolks. Season with salt, pepper, and nutmeg, cayenne, or paprika to taste. Spread half of the desired filling evenly in the pan, sprinkle about half of the cheese on top, and repeat with the remaining filling and cheese. Pour the cream mixture over the filling. Sprinkle with herbs and cheese.
4. Bake until the kasha is set in the center, about 40-50 minutes. Let cool completely on a wire rack and serve.