"crustless" news and stories

There's one food preference that I could not understand -- dedication to all things crustless. It just never made sense to me -- how could anyone give up the flavorful crust, whether it be crunchy with fresh bread, or brown and thin on that ol' soft white bread?

While other kids requested crustless sandwiches, I would insist that they stay on -- not only that, but I'd prefer my sandwiches be made with the crusty ends, or with baguettes that would give me a whole sandwich of brown crunch. Perhaps this is because my family had a thing for bread beyond that preservative-laden soft stuff. Perhaps it's due my father's love of all things crisp and crunchy. Whatever the case, to this day, I'll grab the end piece off every loaf of bread I buy, to enjoy it at its freshest. It's that good.

And it's not just breads. No matter how many times I see it, I can't believe it when people indulge in pizzas and leave the crust. The thought of one of those center pieces of crustless, square pizza ... it's such a waste and just not the same. But what say you? Weigh in below!

I grew up eating crustless quiche. My mother, always looking for a way to save on the calories and fat content in a recipe gave up making crusts for her quiches long before I was born. In recent years, she stopped making them all together, in an attempt to reign in her cholesterol. This is why I was fairly surprised when she called me the other day to tell me that she had discovered the easiest quiche recipe ever. However, when I asked if she had used a crust, she responded with shock in her voice, "Of course not!"

So folks, in anticipation of the weekend, when one of you might want to whip up a simple Saturday or Sunday brunch dish, I offer you my mom's new, very easy quiche recipe. You don't have to make it crustless, but if you do, you can indulge a little more in a scone or muffin.