Monday, August 27, 2012

Crustless quiche

Here is a yummy recipe for a crustless quiche that I made last week. The awesome thing about quiches is that they are infinitely adaptable. Add whatever veggies / meats / cheeses you want and bake. So easy to prepare and it makes a great meal paired with salad or fruit or bacon and pancakes :)

Crustless quiche
 Bake @ 350 for 45-55 minutes

  • 6 eggs
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1 leek, sliced thin
  • 1/2 red bell pepper, diced
  • 1 cup spinach
  • 1 small zucchini, diced
  • 2 oz soft goat cheese ( or 2-4 oz cream cheese)
  • 1/4-1/2 cup goat gouda ( you can use cheddar, mozzerella, pepper jack, etc.)
  • 1.5 Tbsp flour
  • fresh or dried basil, oregano, and / or thyme
  • salt + pepper to taste

saute the onion and garlic on medium heat until almost soft. Add in the rest of the veggies + the salt, pepper, and herbs. Saute for 3-4 more minutes and remove from heat

In a separate bowl whisk together the eggs, flour, and cheese. Stir in veggies and pour mixture into a greased pie pan or into a cast iron skillet. Bake puffy and a little golden brown around the edges (45-55 min)

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