Quiche is great for entertaining or a light meal on board. But what if you don’t have an oven? The Omnia Stove Top Oven (find them at Amazon) does a great job.
Crustless Quiche
Ingredients
- 8 slices bacon
- 8 ounces whole mushrooms
- 1/3 cup chopped onion
- 4 eggs
- 2 cups cream
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups fresh spinach
- 1 cup shredded Swiss cheese
Instructions
- n skillet, cook bacon until crisp. Leaving grease in pan, remove bacon and let it drain on paper towels.
- Add mushrooms and onion to skillet and sauté until just wilted. Remove and let drain on the same paper towels as the bacon.
- In a medium bowl, beat the eggs with a fork. Mix in cream, salt and nutmeg.
- While doing the next steps, place Omnia base plate on burner and preheat on high for three minutes (time it, don’t guess).
- If you have a silicone liner for the Omnia food pan, place it in the pan. Otherwise, thoroughly grease the food pan with butter or oil.
- Spread the spinach in the food pan, followed by the mushrooms and onion. Crumble the bacon and add it next, then top with the cheese.
- Pour the egg mixture over the top then place the cover on the food pan.
- Place covered pan on the base plate and leave burner on high for 1 minute — again, time it.
- Turn burner down to just slightly over medium and bake for approximately 40 minutes.
- The best way to test for doneness is with an instant-read thermometer. Stick it into the center of the quiche, away from the pan. When the quiche is done, it will read at least 160° F. If you do not have an instant-read thermometer, cut into the center of the quiche with a table knife. It should be clean when you remove it from the quiche.
- Let the quiche sit for 10 minutes, then cut into wedges and serve. Quiche should be served warm, not hot.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
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