Let Them Eat (Crustless) Quiche

I do not like a quiche with a wet, under-cooked pastry underneath, and that is that.
~ Mary Berry

I’m not a breakfast person, but I do enjoy brunch on Sundays. To tell the truth, I love to cook brunch for company, and my favorite food to prepare for brunch is quiche. Like Mary Berry, I hate that wet, undercooked pastry too, so I prefer to make crustless quiche. Egg casserole, in other words.

The good thing about quiche is that you can change it up to suit your tastes or your guests’ dietary needs. You can use white cheese or yellow cheese, sausage or bacon or ham, asparagus or spinach or zucchini. Since it’s summer as I write this, there are vegetables galore that you can use.

I made this quiche today. Remember, I use recipes as suggestions, so use this one as a suggestion. It will serve six-to-eight adults.

Ingredients

12 large eggs
1.5 cups milk*
1 large zucchini, diced
1 large yellow squash, diced
2 cups shredded cheese (I use a blend of yellow and white cheeses.)
1/2 cup cherry or grape tomatoes, halved
1/2 cup sliced mushrooms
Salt and pepper to taste (Optional)

Directions

Preheat oven to 375. Spray 9X13 pan with cooking spray. Saute the mushrooms and two squashes and put aside.

1. Beat the eggs in a large bowl. Mix in the milk, salt, and pepper.


2. Layer the mushrooms and two squash on the bottom of the pan, and spread the cheese on top of the vegetables.

Mixture is ready for the addition of tomatoes.

4. Pour the egg mixture over the top of the fillings.

5. Dot the top with the halved tomatoes. (NOTE: Today I added the tomatoes and mushrooms at this point and to only half of the quiche since some guests don’t like either.)

6. Bake for 45-50 minutes or until the eggs are set.

Crustless quiche cut
The right side is just squash while the left half had mushrooms & tomatoes, too.

A Couple of Notes

You can use whole milk, 2%, or fat-free milk; half-and-half; or even dairy-free creamer. I’ve used Coffeemate when my guests cannot tolerate milk.
• Lightly saute the vegetables to make sure they are actually cooked. The saute also helps release flavor.
• You can use onions, if you want.
• I usually do not add meat to my quiche as I prefer to serve it on the side. If you want to add sausage, ham, or bacon, make sure to chop or dice them. Add them on top of the vegetables.

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