I love to cook, but sometimes I just don't feel like spending an hour or two in the kitchen making dinner. Tonight was that kind of night so I made a crustless quiche. Just a little chopping and a quick saute before I pour it into a pan and let the oven take over. This is a recipe we love, but I sometimes change the veggies depending on what I have on hand. Feel free to do the same.
Crustless Quiche (aka frittata)
- 1-2 tablespoon bacon grease or butter
- 2 cups broccoli florets, cut very small
- 1 medium onion, diced
- 3 large button mushrooms, diced
- 3 slices bacon sliced
- 4 ounces cheddar cheese, shredded
- 1 cup whole milk
- 2/3 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 large eggs
- scallions, sliced
- Preheat oven to 350F.
- Prepare a 9 or 10-inch deep pie plate by spraying with nonstick cooking spray and place on a half sheet pan; set aside.
- In a large skillet, saute onions, broccoli, mushrooms, and bacon in bacon grease or butter until the onions and mushrooms begin to caramelize and the broccoli softens. Season with salt and pepper to taste.
- Place sauteed vegetables in the prepared pie plate.
- Spread cheese over vegetables.
- Combine milk, cream, and eggs; pour over cheese and vegetables.
- Bake uncovered for 30 minutes.
- Remove from oven and allow to sit for 15-20 minutes.
- Top with sliced scallions before serving.
Note: Feel free to change vegetables to suit your taste. Recipe can also be baked in a 7x11-inch pan.