Tuesday, June 4, 2013

Dinner in a flash: Crustless quiche

This is a yummy little summer meal that uses any kind of fresh veggies and satisfies your belly without feeling loaded down. Intimidated by making crust? Skip it! This quiche is just fine without it!

Crustless Quiche
Serves 6
  • 6 eggs
  • 1/2 cup half and half
  • 1 cup shredded cheese - Swiss is yummy
  • 1-2 teaspoons minced rosemary
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 ounces mushrooms, sliced
  • 8 ounces of asparaguss, or so
  • 1 tablespoon butter
  • salt and pepper
  1. Preheat oven to 350 and spray a pie plate with non-stick spray. 
  2. Warm a skillet over medium heat and melt butter. Add onions, mushrooms and garlic and saute for a few minutes or until tender. Plop the veggies into the prepared pie plate. 
  3. Whisk the eggs, shredded cheese, half and half, rosemary, salt and pepper together in a medium bowl. Pour mixture over cooked veggies. 
  4. Rinse asparagus and arrange lovingly over the egg mixture. Pop into the oven and bake for 35 minutes or until the edges are brown, the quiche has puffed up and a knife inserted into the center comes out mostly clean. 
  5. Let rest for a few minutes for easier slicing.
This is excellent warm or cold, for breakfast and for dinner (in a car, on a train!)

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