Home In Disarray

August 23, 2016

Custardy Sous Vide Crustless Jar Quiches

Sous vide jar quiche
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Whoa nelly, that is a mouthful.  It has been hot in the Seattle area.  Hotter than most of us are equipped to deal with. With many stretches of days in the 90s, the idea of turning on the oven, and frankly even using the stove has been far from appealing.  I have set up shop on our covered back deck and doing the vast majority of my cooking out there. We have a little plug-in induction burner that I’ve been using extensively.  We also have the Weber grill and my somewhat ghetto fabulous styrofoam cooler lined with a black trash bag that I’ve been doing sous vide cooks in.  It’s super efficient so we’re using a lot less power to cook stuff.  As is my true summer style, I’ve been slacking pretty phenomenal at avoiding meal planning, and that has resulted in pretty sad improvised dinners and lots and lots of breakfast sandwiches (I haven’t told you about the new chickens yet, but we’ll get there).

I really needed to get back on the wagon and start pretending to be a grown up who is actually capable of managing their own life and feeding themselves and their family, so I came up with a meal plan for the week. One of my favorite make-ahead breakfast items is quiche.  Crustless if I’m being lazy or otherwise avoiding extra carbs.  Unfortunately, part of making quiche involves turning the oven on. Sometime last year I read post about making personal sized cheesecakes in jars.  Makes sense, you use a water bath to regulate the temp of cheesecake in the oven anyway.  I imagine that you’d get an even more even perfectly silky texture with a sous vide style water bath.  That got my wheels turning and I decided to try my hand at making personal size crustless quiches in the water bath, and damnit, they are fantastic! They are creamy and custardy (totally set) but not dry or runny.

Sous vide jar quiche

Sous Vide Crustless Quiches (Ingredients for one, easy to scale)

Equipment:

Ingredients (per quiche – if you have a calculator or basic math skills, scaling up is pretty easy)

Instructions:

Sous vide jar quiche

Nutritional Breakdown if that matters to you:

Per Quiche:

320 calories

25g fat

4g carbohydrates

2g fiber

16g protein

Comments

  1. Leave a Reply

    Robyn
    August 27, 2016

    Do you eat them cold? Or reheat

    • Leave a Reply

      laurel
      August 30, 2016

      I microwave them and then eat. Or microwave them, get distracted making coffee, then go to eat them and they’ve cooled off to room temp.

  2. Leave a Reply

    Marc
    October 24, 2016

    I’ve made these twice now, each time with different fillings. It’s a great way to use ingredients that you have left-over from dinner the night before. First time I used some beautiful spanish chorizo, scallions, cheddar, and caramelized onions. This past weekend, I used comte cheese with rosemary ham gently fried in shallots and butter with fresh thyme.

    I don’t think I agree with the advice to chill them after cooking. I understand it’s to be more quiche-like but I guess I never understood the whole lukewarm eggs and cheese thing in the first place. Both times I’ve eaten these piping hot straight out of the water bath and they were delicious. Thanks for the recipe.

    • Leave a Reply

      laurel
      January 8, 2017

      That makes sense, I make these to eat throughout the week, so chilling in the fridge for storage is a necessity. If you are wanting to eat these fresh, I agree, eat them hot!

  3. Leave a Reply

    Patrice
    March 22, 2017

    Hi, I’m thinking of making this for a baby shower for 30 people. How many so you think would fit in a pot at a time? A single layer? Also could I reheat them in the morning if I transferred them all to a Ziploc bags and tossed them back into the sous vide?

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Posted in: Food, Low Carb, Paleo, Sous Vide