Crustless Quiche

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.   

Items used to make this recipe:

• 10-inch deep pie plate https://amzn.to/3Hdd3ro

• 11x7 baking dish https://amzn.to/34mDjkE

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Crustless Quiche (aka frittata)

Printable Recipe

Ingredients

• 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

Directions

1. Preheat oven to 350F.

2. Prepare a 9 or 10-inch deep pie plate by spraying with nonstick cooking spray and place on a half sheet pan; set aside.

3. 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.

4. Place sauteed vegetables in the prepared pie plate.

5. Spread cheese over vegetables.

6. Combine milk, cream, and eggs; pour over cheese and vegetables.

7. Bake uncovered for 30 minutes.

8. Remove from oven and allow to sit for 15-20 minutes.

9. 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 baking dish.

Dorie's Custardy Apple Bars

I'd been paging through my copy of Dorie Greenspan's newest cookbook, Baking Chez Moi, trying to decide which recipe to try first, when I happened to see her on TV promoting the book.  She was demonstrating this delicious recipe for Custardy Apple Bars.  I loved the way she described them and that pretty much sealed the deal for me.  I made them the next day and we absolutely loved them.    

Dorie Greenspan's Custardy Apple Bars

Printable Recipe

Ingredients

• 3 medium juicy, sweet apples, such as Gala or Fuji, peeled and cored

• 1/2 (68 grams) all-purpose flour

• 1 teaspoon baking powder

• 2 large eggs, at room temperature

• 1/3 cup (67 grams) sugar

• Pinch of fine sea salt

• 2 teaspoons pure vanilla extract

• 6 tablespoons whole milk at room temperature

• 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled

• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 400F and place rack in center position.

2. Butter an 8x8-inch square baking pan; set aside.

3. Use a mandoline to slice apples 1/16-inch thick.

4. In a small bowl, whisk together the flour and baking powder; set aside.

5. In a large bowl, whisk together the eggs, sugar, and salt for 2 minutes, until the sugar dissolves and the color of the eggs is pale.

6. Add the vanilla, milk, and melted butter.

7. Add the reserved flour mixture and continue to whisk until batter is smooth.

8. Use a spatula to gently fold the apples into the batter, being sure each apple gets coated.

9. Pour mixture into prepared pan and pat into as even a layer as you can (it will level as it bakes).

10. Bake for 30-40 minutes until the apples turn golden brown and a knife inserted in the center of the cake comes out clean.

11. Cool cake on baking rack for 15 minutes before cutting.

12. Slice and dust with confectioners' sugar if desired.

Notes

• I prefer these bars served at room temperature, but they're also good served warm or cold right out of the fridge.  

• Pears may be substituted for the apples.