Crustless quiche has become a beloved classic at our Christmas brunch, always taking center stage at the holiday table. Quiche, once a novel French dish that took America by storm in the 1960s and ’70s, traditionally features a custard base with cheese and often vegetables, all baked inside a flaky crust. Sliced like pie and served with a simple green salad, quiche became the signature entrée for elegant lunches.
While a crisp, buttery crust is delicious, omitting it does little to detract from the rich, custardy, and cheesy filling. In fact, the absence of crust gives this quiche a lighter texture that my family now specifically requests. It’s wonderful to have a cherished family dish that everyone looks forward to during the holiday season.
Although asparagus is typically a spring vegetable, pencil-thin stalks often appear at the market around the holidays. If asparagus isn’t available, thinly sliced zucchini makes a perfect substitute. The combination of Parmesan and Gruyere cheeses infuses the custard with a nutty, zesty flavor. While shredded carrots are optional, they provide a lovely contrast of color against the green vegetables. Adding a touch of flour and baking powder gives the custard additional structure and a slight puffiness. This dish is a festive and flavorful addition to your Christmas celebration.
