Quiche has always held a spot in my cooking collection due to its amazing versatility. However, as much as I enjoy the smooth consistency of a Quiche, I often crave something lighter, especially when I’m planning to have it for a weekday meal. That’s when a Quiche Without Cream works well.
Quiche has a rich history that dates back to medieval Germany, where the term “Quiche” comes from the German word “kuchen,” meaning cake.
Originally a savory pastry, Quiche evolved over time, especially in the Lorraine region of France, where the famous Quiche Lorraine emerged.
In this recipe for Quiche Without Cream, I love the essence of this traditional dish while offering a lighter, healthier version. Initially, I was unsure if the Quiche would still have that rich and satisfying texture without the cream.
Let me tell you that a Quiche Without Cream can taste just as good, if not better, than the classic kind.
The lighter base really lets the filling flavors stand out, whether it’s fresh veggies, tasty meats, or zesty cheeses. Plus, it’s a bit kinder on the calorie count, which is always a nice perk.
Equipment Required
- Mixing Bowl: This is where I whisk together the eggs, milk, and other ingredients to create a smooth custard base.
- Whisk or Fork: I use this to thoroughly combine the eggs and milk, making sure everything is well-mixed.
- Pie Dish or Tart Pan: A 9-inch pie dish or tart pan is perfect for holding the quiche filling and baking it evenly.
- Rolling Pin: If I’m making my own pastry crust, a rolling pin helps me roll out the dough to the right thickness.
- Parchment Paper: I line the crust with parchment paper during blind baking, which makes it easier to remove the weights or beans afterward.
- Knife and Cutting Board: I use these to chop up my fillings, whether it’s vegetables, meats, or cheeses.
- Grater: If I’m adding cheese to my quiche, a grater is handy for getting the right texture.
- Measuring Cups and Spoons: These are essential for measuring my ingredients accurately.
Quiche Without Cream Ingredients and Substitutions
Note: The ingredients mentioned in this section make eight servings of Quiche Without Cream.
For the Crust:
- ½ Cup Flour: I often swap this with whole wheat flour for a heartier texture
- 3 Tablespoons Cold Butter: For a change, I substitute it with 3 tablespoons of coconut oil or vegetable oil.
- 1 Egg
- 2 Tablespoons Olive Oil: I sometimes replace this with melted coconut oil or any other vegetable oil.
- 1 Teaspoon Salt: When I don’t want to use regular salt, I use sea salt or kosher salt interchangeably, depending on what I have on hand.
- 1 Teaspoon Sugar: I sometimes use honey or maple syrup for a natural sweetener or just omit it if I prefer.
For The Quiche Filling:
- 1 Cup Fresh Cheddar Cheese: When I’m feeling creative, I often opt for cheese alternatives, like cashew cheese, almond-based cheese, Ricotta, or parmesan cheese.
- 1 Cup Milk: I replace this with plant-based milk such as almond, soy, or oat milk.
- 1 Teaspoon Black Pepper: If I want a milder flavor, I use white pepper or simply leave it out.
- 2 Eggs
- ½ Cup Bacon
- ½ Cup White Onions: I use red onions or shallots if I prefer a different flavor.
- 1 Teaspoon Cornstarch: I switch this with arrowroot powder or tapioca starch.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 50 Minutes | 1 Hour 5 Minutes |
How to Make Quiche Without Cream At Home
Step 1
In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in 6 tablespoons of cold butter until the mixture resembles coarse crumbs. Add one egg and a splash of water, then mix until the dough starts to come together. Knead gently until you achieve a firm dough.
Step 2
Cover the bowl with plastic wrap and refrigerate for at least an hour to let the dough firm up. Meanwhile, prepare the quiche filling.
Step 3
To make the quiche filling, heat a pan over medium heat and add a splash of olive oil. Sauté finely chopped onions and diced bacon for about 5 minutes, or until the onions are translucent and the bacon is crispy. Season with a pinch of salt and pepper. Remove from heat and set aside.
Step 4
Once the dough has chilled, take it out of the refrigerator. On a lightly floured surface, roll the dough into a round about ¼ inches thick.
Step 5
Carefully transfer the dough to a quiche mold or pie dish, pressing it gently into the bottom and up the sides.
Step 6
Line the dough with parchment paper, fill it with uncooked rice, and bake the crust for 15 minutes.
Step 7
In a mixing bowl, whisk together two eggs, half a cup of milk, and one teaspoon of cornstarch until smooth. Stir in the sautéed onions and bacon mixture, a pinch of black pepper, and 1 cup of shredded cheese. Mix well to combine.
Step 8
Pour the quiche mixture over the pre-baked crust, spreading it evenly.
Step 9
Bake in the preheated oven (180°C or 350°F) for 30 minutes, or until the filling is set and the top is golden brown.
Step 10
Allow the Quiche to cool slightly before slicing. Serve warm or at room temperature with your choice of toppings or a simple side salad.
Quiche Without Cream Recipe Video
Expert Tips That I Recommend
- To prevent a soggy crust, I make sure to use enough baking weights or uncooked rice to keep the crust from puffing up during blind baking. This helps me achieve a crisp, flaky base.
- After baking, I let the quiche sit for about 10-15 minutes before slicing. This allows the filling to set and makes it easier to cut clean slices.
- I insert a knife or toothpick into the center of the quiche. If it comes out clean, I know it’s done. If there’s any liquid, I bake it for a few more minutes.
- I always make sure to rest the dough before baking to achieve a flaky texture. This step allows the gluten to relax, resulting in a tender crust that’s perfect for my quiche. I find that resting the dough for at least 30 minutes in the refrigerator makes a noticeable difference in the final texture.
FAQs About Quiche Without Cream
Nutritional Information Per Serving
Quiche Without Cream can be healthier than traditional quiche due to lower fat and calorie content, but it still contains ingredients like bacon and eggs that add calories and fat. So, consuming in moderation is suggested.
| Calories | 326 kcal |
| Carbohydrates | 9 g |
| Protein | 8 g |
| Fat | 29 g |
| Saturated Fat | 12 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 12 g |
| Trans Fat | 0.2 g |
| Cholesterol | 122 mg |
| Sodium | 478 mg |
| Potassium | 133 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Vitamin A | 396 IU |
| Vitamin C | 1 mg |
| Calcium | 128 mg |
| Iron | 1 mg |
Quiche Without cream is an excellent choice for those following low-carb diets while still allowing for occasional indulgence. However, it is not suitable for dairy-free diets since it contains milk and cheese.
It is also not suitable for vegetarians and vegans because it includes eggs and bacon. Additionally, it is unsuitable for gluten-free diets because it contains regular flour. However, with appropriate substitutions, it can be adapted for lower-calorie diets.
Recipe Variations For Different Diets
- Gluten-Free: I use a gluten-free crust made from gluten-free flour or almond flour. If I prefer, I can skip the crust altogether and bake the Quiche in a greased dish. I also ensure that all other ingredients, like baking powder or flour, are gluten-free.
Storing And Reheating This Recipe
Storing
- Refrigeration: I let the Quiche cool to room temperature before storing it to prevent condensation and sogginess. I wrap the quiche tightly in plastic wrap or aluminum foil or place it in an airtight container to keep it fresh and prevent it from drying out. I store it in the refrigerator for up to 3-4 days.
- Freezing: If I’m not planning to eat it within that time, I freeze it instead. I wrap it well to avoid freezer burn and keep it in a freezer-safe container or bag.
Reheating
- Oven Method: I preheat the oven to 180°C (350°F). I place the Quiche on a baking sheet and cover it loosely with foil to prevent over-browning. I bake it for 15-20 minutes or until it’s heated through.
- Microwave Method: For a quicker option, I microwave individual pieces on a microwave-safe plate on high for 1-2 minutes, checking frequently to avoid overheating.
- Skillet Method: I reheat slices in a skillet over medium heat, covering the skillet and heating for about 5 minutes, or until the Quiche is warmed through and the crust is crispy.
What To Serve With This Recipe
- Fresh Salad: A light mixed green salad with a Vinaigrette can complement the richness of the quiche. I like adding ingredients like cherry tomatoes, cucumbers, and avocado for extra flavor.
- Fruit Salad: A refreshing fruit salad with seasonal fruits can balance the savory flavors of the quiche. I often mix berries, melon, and citrus fruits for a vibrant dish.
- Steamed Vegetables: Steamed or lightly sautéed vegetables, such as asparagus, broccoli, or carrots, provide a nutritious side that pairs well with quiche.
- Soup: A light soup, such as Tomato Basil or Ham and Bean Soup, can be a comforting addition. It adds a warm, flavorful complement to the quiche.
- Crusty Bread: A slice of crusty bread or a baguette can be great for mopping up any leftover filling and adds a satisfying texture.
- Pickles or Chutney: A side of pickles or tangy chutney adds a burst of flavor and can enhance the overall taste of the meal.
- Roasted Potatoes: Crispy roasted potatoes with herbs can add a hearty and flavorful side. I like seasoning them with rosemary, thyme, and garlic for extra taste.
- Coleslaw: A crunchy Coleslaw with a tangy dressing provides a refreshing contrast to the quiche. I often include shredded cabbage, carrots, and a light vinaigrette.
- Seasonal Vegetables: Roasted or Grilled Seasonal Vegetables, such as bell peppers, zucchini, or eggplant, can add a touch of variety and complement the quiche nicely.
- Quinoa or Couscous: A side of quinoa or couscous can add a healthy and filling component to the meal. I like to mix in some fresh herbs and a squeeze of lemon for flavor.
- Greek Yogurt Dip: A tangy Greek yogurt dip with herbs, such as dill or mint, can provide a refreshing and creamy addition to the meal. It’s great for dipping vegetables or spreading on bread.
Printable Version
Quiche Without Cream Recipe
Ingredients
For The Crust
- ½ Cup Flour
- 3 Tablespoons Cold Butter
- 1 Egg
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
For The Quiche Filling
- 1 cup Fresh Cheddar Cheese
- 1 cup Milk
- 1 Teaspoon Black Pepper
- 2 Eggs
- ½ Cup Bacon
- ½ Cup White Onions
- 1 Teaspoon Cornstarch
Equipment
- Mixing Bowl
- Whisk or Fork
- Pie Dish or Tart Pan
- Rolling Pin
- Parchment Paper
- Knife and Cutting Board
- Grater
- Measuring Cups And Spoons
Instructions
- In a mixing bowl, combine all-purpose flour, powdered sugar, egg, and salt. Cut in 6 tablespoons of cold butter until the mixture resembles coarse crumbs. Add one egg and a splash of water, then mix until the dough starts to come together. Knead gently until you achieve a firm dough.
- Cover the bowl with plastic wrap and refrigerate for at least an hour to let the dough firm up. Meanwhile, prepare the quiche filling.
- To make the quiche filling, heat a pan over medium heat and add a splash of olive oil. Sauté finely chopped onions and diced bacon for about 5 minutes, or until the onions are translucent and the bacon is crispy. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Once the dough has chilled, take it out of the refrigerator. On a lightly floured surface, roll the dough into a round about ¼ inches thick.
- Carefully transfer the dough to a quiche mold or pie dish, pressing it gently into the bottom and up the sides.
- Line the dough with parchment paper, fill it with uncooked rice, and bake the crust for 15 minutes.
- In a mixing bowl, whisk together two eggs, half a cup of milk, and one teaspoon of cornstarch until smooth. Stir in the sautéed onions and bacon mixture, a pinch of black pepper, and 1 cup of shredded cheese. Mix well to combine.
- Pour the quiche mixture over the pre-baked crust, spreading it evenly.
- Bake in the preheated oven (180°C or 350°F) for 30 minutes, or until the filling is set and the top is golden brown.
- Allow the Quiche to cool slightly before slicing. Serve warm or at room temperature with your choice of toppings or a simple side salad.
Video
Notes
- To prevent a soggy crust, I make sure to use enough baking weights or uncooked rice to keep the crust from puffing up during blind baking. This helps me achieve a crisp, flaky base.
- After baking, I let the quiche sit for about 10-15 minutes before slicing. This allows the filling to set and makes it easier to cut clean slices.
- I insert a knife or toothpick into the center of the quiche. If it comes out clean, I know it’s done. If there’s any liquid, I bake it for a few more minutes.
- I always make sure to rest the dough before baking to achieve a flaky texture. This step allows the gluten to relax, resulting in a tender crust that’s perfect for my quiche. I find that resting the dough for at least 30 minutes in the refrigerator makes a noticeable difference in the final texture.Â
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!More Breakfast Recipes That You Can Try
Conclusion
This cream-free quiche has quickly become a go-to dish in my kitchen, especially when I want something that feels fancy but is actually quite light. It’s versatile, easy to prepare, and perfect for any occasion. I hope you give this flavorful recipe a try and make it your favorite.
Try making it in your own kitchen, and let me know about it! Share your thoughts and variations in the comments below, and don’t forget to return to our blog for more delicious recipes and cooking tips. I hope you find as much joy in making and enjoying this quiche as I do.
Let’s Connect
Follow Us On Our Social Media Platforms
You can subscribe to TheFoodXP to get weekly recipes in your inbox.
If you make this recipe, let us know! Leave a comment, rate it, and tag us in your photos on social media. We would love to share your pictures.
