Scott’s Crustless Quiche RecipePosted: July 16, 2012
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.
You’ll need a blender, a 13 x 9 pan, and an oven
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
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.