I suspected it would be good. I make crustless quiche nearly once a week, always with uncooked greens, always with fresh thyme, always with crème fraîche, always following the Tartine recipe. But I worried a bit about the quantity of greens this time. It was a little absurd. The result, however, couldn’t have made me happier. My crustless quiche had in fact become crusty, thanks to the upper most layer of leaves poking though the custard surface, which, having cooked for 40 minutes unprotected by the custard, had essentially crisped into a layer of kale chips. Yum. That said, I felt fortunate to have been cooking for one that evening. The quiche was impossible to cut — the knife snagged greens from right and left at every stroke — and it looked like total slop on the plate. Perfect for me — I love slop — not so perfect for company, not so perfect for sharing with all of you. Aesthetics asides, I love the flavor of loads of raw greens in quiche. And so I made another one, this time with just a few fewer greens, which I chopped just ever so coarsely. The result? A delectable balance of roughage and custard, suitable even for company. Without a crust in the equation (a traditional crust that is), this sort of quiche is effortless to whip up for a weeknight dinner. It still takes time, however — 40 minutes in the oven and an essential 20 minutes of resting, which allows its light and creamy texture to set. But if you’re looking to make the whole shebang, here’s Tartine’s quiche recipe in its entirety. This is how I chopped the greens second time around — the smaller pieces make for a slightly nicer eating experience.
5 from 5 reviews ** Aesthetically, 1 cup is perhaps the ideal amount, but if you’re looking to add some more roughage to your diet, 2.5 to 3 cups will do the trick. Definitely give it at least a rough chop.
