Nah I use a crust. In fact I often do that pre-bake technique. It’s all explained beautifully on the poster I linked to.
I used to make my own crusts from scratch but it’s just not worth it, especially when frozen ones are so cheap and convenient. I would spend SO LONG chopping up the butter into the flour, and it would always end up semi-melting, even if I froze the dang butter first. That means of course that the crust gets tough/chewy, and I would hurt my wrist anyway, then the rolling pin was a pain to clean off, counters too small to properly roll it out, blah blah.
Kitchen Witch is right on the money though about crust-less quiches, I guess for those CARBS ARE EVIL people, or whatever. I am just used to using them so haven’t prepared any quiches without but certainly have eaten many! (yum, just as tasty!)
I will try it tomorrow
sometimes I will also make my own version of Fast-Food at home
you can make burgers like In-N-Out Burger or McDonald’s;)
well then you can tell friends that you are a pro chef:twisted: