History and Origin of Quiche
Quiche is a traditional French preparation originating from the Lorraine region in northeastern France. Originally, this savory tart became popular as a rustic recipe that combined fresh ingredients and a shortcrust pastry base. In Latin America, this dish has been adapted and given different names depending on the country and regional variations in its ingredients.
For example, in Mexico and other countries like Colombia and Venezuela, quiche can be found under the same name, although some versions do not include the typical crust or base, giving rise to variations such as "crustless quiche" or "savory pie." In Argentina and Chile, it is also known as quiche and is usually prepared with local ingredients that enrich its flavor.
This dish has become a versatile option for breakfast, lunch, or light dinners due to its creamy texture and easy preparation. Furthermore, crustless quiche has gained popularity as a lighter alternative, suitable for those who wish to reduce their carbohydrate intake or simply seek a different variation.
How to Prepare Crustless Tricolor Quiche
Crustless tricolor quiche is an exquisite combination of three vegetable ingredients—spinach, carrot, and potato—mixed with cheeses and spices that provide a special flavor and texture. This recipe is ideal for those seeking a nutritious dish without the extra fat provided by the traditional quiche crust.
Ingredients: Spinach, Carrots, Potatoes, Low-Fat Cream Cheese, Cream Cheese, Swiss Cheese, All-Purpose Flour, Milk, Eggs, White Pepper, Hot Paprika, Salt and Black Pepper.
Preparation Steps:
Preheat the oven to 190 degrees Celsius.
For frozen spinach: cook over low heat until the liquid evaporates.
Fresh spinach: wash and boil only in the water that clings to the leaves until tender.
Drain, chop, and place in a bowl.
In a separate bowl, mash the cooked carrots.
In another bowl, mash the cooked potatoes.
In another bowl, mix the cheeses, flour, milk, eggs, white pepper, paprika, salt, and pepper.
Divide into 3 equal portions and place one portion into each of the other bowls of spinach, carrot, and potato.
Mix the contents of the three bowls well.
Grease a deep 35x10 cm baking dish with butter.
Place the potato mixture and bake at 190 degrees Celsius for 8 minutes.
Place the carrot mixture and bake for 8 more minutes.
Now place the spinach mixture and bake for 45 minutes or until everything sets.
Turn off the oven, but leave the quiche inside for 5 minutes.
Remove from the oven and let cool for at least 5 minutes before serving.
