Tuesday, October 7, 2008

White Bean Crustless Quiche with Fennel and Corn

white bean crustless quiche slice too

I have been making one version or another of this wonderful dish for as long as I can remember. My sister introduced me to the basic recipe which led to so many different variations. I don't even bother making a crust for it anymore, as I find that the filling is delectable by itself. This quiche is a wonderful addition to any vegetarian diet. It is high in protein, thanks to the cottage cheese, egg whites and white beans. The corn and fennel add just the right amount of texture and sweetness.

white bean crustless quiche

Fennel and Corn Crustless Quiche (serves 6)

1 teaspoon olive oil
1 1/2 cup fresh corn kernels (frozen and thawed okay)
1 cup chopped fennel (about 1/4" pieces)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 cup finely chopped parsley
16oz lowfat cottage cheese
3 large eggs
1/2 cup egg whites
1 cup cooked white beans (such as white kidney or cannellini beans)
1/2 cup grated parmesan (fresh is best)
1/4 tsp of salt (optional)
3 tablespoons garbanzo flour or GF bread crumbs

Preheat oven to 375F.
Oil a deep pie dish.

Heat the oil in a thick bottom saute pan. Add the corn, fennel and saute for 5 minutes, stirring often. Mix-in the garlic powder, salt and parsley. Continue sauteing for another 2 minutes. Transfer to a large bowl.
Add cottage cheese to the corn mixture and mix well. Then add the eggs, egg whites, beans, parmesan, salt and flour or bread crumbs. Combine thoroughly and transfer to the prepared pie dish.

Bake for 1 hour or until set and golden.

white bean crustless quiche slice

Artsy-Foodie's Tip:
This is a great dish to make ahead of time. It reheats beautifully. You can make it on the weekend, let it cool, pre-pack it into individual portions and then freeze it for a future weekday lunch.

More tasty make-ahead dishes:
Zucchini Cheese Casserole
Zucchini Blossom and Dill Frittata


VeggieGirl said...

Gorgeous quiche!

Dhanggit said...

This is what icall creativity to the maximum level!! fantastic

maybelle's mom said...

looks lovely--i personally don't care for crust anyway, so this would be great.

Syrie said...

This is a wonderful dish. I love corn but have never thought of adding it to a quiche. Scrumptious and a beautiful photo!

Elra said...

Another great recipe using my favorite ingredient "corn" and crustless make it whole lots healthier! You are very talented cook Alexa.

Usha said...

What a wonderful combination of ingredients ....looks delicious :)

Ramya Vijaykumar said...

Quiche's look great, they are inviting... I have tagged you, left the rules in my blog check out ;)

Vera said...

What a great recipe! And pretty-looking quiche! I'll definitely make this one soon.

Andrea said...

Oh man, that looks so beautiful, and healthy to boot! Although the crust has always been one of my favorite parts, I'd be willing to forgo it for a taste of this!

Mary Ann said...

This looks wonderful, light and delicious! I love this type of dish, it is great for any meal of the day. I am lucky in that my two teenage brothers and my parents are close nearby and they eat almost every meal with us, so, no I don't have great genes, I just exercise, daily (most of the time) and indulge in sweets (probably too many). I do give a bunch of them away too, but we eat lots as well! I am trying not to bake as much, I just love it!

CECIL said...

I think I need to stop reading blogs for few days. :D See, I was planning up a Thanksgiving menu and everything is pretty much set, except for one side dish. It started as corn souffle, corn basil pie and up to one minute ago, I was about to cross out corn dish and replaces it with something else. Then I see this quiche..!!! Oh geez..

Dee said...

Oh, this is brilliant. I often skip the crust too - I'm all for the filling. I love the fennel in yours.

Robin Sue said...

Alexa, this sounds so delicious, and with the weather getting cooler this quiche with soup would be great! I love the bean combo with corn and the idea of having cottage cheese even better. It adds so much good protein. The second picture is lovely!

Alexa said...

Thank you!

It's easy to be creative when you get a box from the farm of local produce every week. :-)

Maybelle's Mom,
I use to love the crust and now... not so much.

Thank you for your nice comment. I am always trying to find new ways to use corn in dishes.

You are too kind!

I am glad you liked this dish.

I will come by to check it out. :-)

Let me know what you think, once you do. Thanks!

You won't miss it in this one. At least, no one in my family did...

Mary Ann,
I am glad you liked the dish. I think you are a fantastic baker and cook for that matter.:-)

That's right Thanksgiving is soon in Canada. Isn't it? If you decide to make this dish, let me know how your family likes it.

I am happy you liked it. :-)

RecipeGirl said...

I've had a garden vegetable crustless quiche on the menu all week and haven't managed to cook it up yet! This is a wonderful combination of ingreds. I've never thought to put beans in a quiche before!

Any Little Reason said...

Oh, you have just made my day! This looks amazing and I was trying to figure out what to take when we visit my in-laws soon (both vegetarians!) - this will be a big hit!

Anne Stesney said...

We are definitely gonna try this. Looks gor-jus.

anudivya said...

I am a huge fan of quiche and I love your recipe. The pics are gorgeous.
First time here, and I am browsing through each one of your recipes... they are awesome.

Dana Treat said...

You gave me a head start on what to make for my clients for next week. I think they will love this! I HATE making crusts (although I do it), so this will free me - thank you!

Alexa said...

It was the first time, I included the beans. The white beans are a perfect candidate because of their buttery texture.

any little reason,
I am so glad to hear that! I hope your in-laws love it as much as my family did.

Anne Stesney,

Welcome! I am happy to hear your are enjoying my posts.:-)

Dana Treat,
I am glad this makes your life easier. I cook nonstop for six people and convenience sometimes takes priority, especially if it's delicious as well. I hope your clients enjoy it!

Stacey Snacks said...

I just found your blog and love it.
We are on the same food schedule.
I made 2 apple cakes, a turkey and turkey sandwich w/ the leftovers, AND a corn zucchini quiche!!!!
We are sister bloggers!
Great minds think alike!

your photos are excellent!

Micha said...

This looks really delicious Alexa! What a great idea to just skip the crust. Do you ever have filling stick to your dish? Or do you just grease really, really well?

Alexa said...

Hello Micha,

It's a great dish. I haven't had a problem with it sticking to the dish. I use a ceramic pie dish and spray oil on it. It works really well. I hope you get a chance to try it. :-)

Anonymous said...

Hi Alexa,

I went out and was able to buy most of the ingredients for this recipe but I have a few questions.

For the fennel are you using the leafy part, the white bottom or both?

2nd question, I'm unable to find garbanzo flour or bread crumbs, is there something I can use to substitute? Thanks...

Alexa said...

Hi Anonymous,

Yes, in this recipe use the white bulb part of the fennel only. It is more tender and therefore better suited for this dish. The green parts are a wonderful addition to stock, so save it for a batch of soup. :-)

The garbanzo flour or GF breadcrumbs can be replaced with if you are avoiding gluten:
-any bean flour such as soybean or fava bean
-millet flour would be nice as well
-or a Gluten free flour mix of your choice

If you are not off gluten, your option are many:
-cracker crumbs
-any type of mild flour such as all-purpose wheat or barley

Another option, is to put a slice of toasted bread in the food processor and process to make your own bread crumbs.

I hope this helps you and that you enjoy this dish as much as we did.

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