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Crustless

QUICHE

TOTAL TIME: 2:25

PREP TIME: :15

LEVEL: EASY

SERVINGS: 8

Ingredients
  • 1 lb 44 Farms Angus Ground Beef
  • 8 Whole Eggs
  • 1 1/2 c Whole Milk
  • 1 1/2 c Heavy Cream
  • 1 Tbs Kosher Salt
  • 1/4 tsp Black Pepper (fine ground)
  • 8 oz Shiitake Mushrooms
  • 4 oz Goat Cheese (crumbled)
  • 2 c Tuscan Kale (chopped)
  • 1 c Onions (sliced 1/4 inch thick)
  • 6 oz Zucchini (thinly sliced)
  • 2 Tbs Tarragon (chopped)

Crustless Quiche

  • 1
    In a cast iron skillet, heat 1Tbs vegetable oil over medium high heat. When hot and starting to smoke, add in ground beef and 1 tsp kosher salt.
  • 2
    Break up meat with a spoon and continue to cook over medium heat for 15 minutes, stirring occasionally to allow for even browning.
  • 3
    When beef is done cooking, remove from pan and strain off all the excess fat.
  • 4
    While beef cooks, add 1 Tbs of oil to another pan. Add onions and begin to caramelize over medium heat, stirring occasionally and until golden brown, about 15 minutes.
  • 5
    Add mushrooms and cook for 5 minutes.
  • 6
    Add kale and saute until wilted, about 3-4 minutes. Season with 1 tsp of salt, 1/4 tsp black pepper and tarragon.
  • 7
    Set vegetables aside in a bowl.
  • 8
    Toss shaved zucchini with 1 Tbs of oil and season with 1/4 tsp of kosher salt. Add to hot pan and cook until slightly golden and tender, about 3 minutes. Add half of the zucchini into other vegetables and reserve the other half in a separate bowl.
  • 9
    In a blender, add eggs, milk, cream, 2 tsp kosher salt and 1/4 tsp ground black pepper. Blend for one minute.
  • 10
    In a 12 inch cast iron skillet, add 1/2 of ground beef and vegetable mix. Pour 1/2 of quiche base over top and add half of goat cheese on top. Repeat with remaining ground beef and vegetables.
  • 11
    Pour the remaining quiche base on top. Add remaining goat cheese and finish by arranging reserved sliced zucchini on top.
  • 12
    Bake for 1 1/2 hours in 325º oven until top is golden brown and filling is set all the way through. Let rest for 20 minutes before serving.

CHEFS TIP: Quiche can be made a day ahead and reheated in a 325º oven for 10-15 minutes.Serve with a garden salad with shaved radish for a Mother’s Day brunch.

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