Scott’s Crustless Quiche Recipe

Today is menu-Monday and this is one of Scott’s favorite everyday recipes. I like it because it uses up leftovers, stores well, and reheats well.

Variation with a ton of broccoli and a sprinkling of cheddar

Ingredients:

You’ll need a blender, a 13 x 9 pan, and an oven

4 eggs

1 pint cream or milk

About 10 oz of raw or cooked vegetables, 1 head of broccoli, stems cut small or 10 oz package of broccoli florets, mushrooms, green beans, peppers, marinated artichokes, really anything along these lines will work.

1 cup shredded cheese: Swiss, cheddar, Gruyere, mozzarella,  etc.

1tsp Old Bay seasoning

salt & pepper to taste

Directions:

Preheat oven to 375F, Crack the eggs into the blender, add milk and seasonings, blend until smooth. Arrange raw or cooked vegetables in ungreased pan, sprinkle cheese on top, then pour egg mixture over all.

Bake at 375F for 40 minutes, remove and let stand a few minutes before serving.

Serve this for breakfast with a fruit or for lunch with a salad. Non vegetarian option: add diced ham, cooked bacon, sausage or other leftover meat if desired (cook the same amount of time.)

Try combinations like asparagus & Swiss, mushrooms and mozzarella, or make a Quiche Lorraine with cooked bacon and Gruyere.

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4 Comments on “Scott’s Crustless Quiche Recipe”

  1. I think my family would like this…thanks!!

  2. Claire Ady says:

    crustless is the best way IMO. broccoli and egg go sooooo well. I also do this with lentils – then it’s pretty much a full balanced meal. don’t forget to grease the pan first!


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