I honestly can’t remember the last time I shared a recipe on this blog. I have definitely been cooking. Just not blogging about it. This pandemic has us all spending quality time in our kitchens.
The crustless quiche we had last night seems share worthy for a number of reasons. Eliminating the crust cuts not only the work, but also the carbs. Other than the base of eggs and milk, you can add whatever you have on hand. It’s a great way to use up leftovers.
Lightly grease an 8×8 dish and sprinkle ground Parmesan cheese on the bottom and part way up the sides.
In a large bowl, whisk five eggs and a cup of milk. Season with salt and pepper.
Now, you’re on your own. Leftover veggies, any kind of cheese, bacon, fresh herbs, whatever you have on hand.
I added about a cup of shredded cheddar cheese. I sautéed about a half of an onion, a few mushrooms and a handful of fresh spinach. I also had about a half cup of cubed ham. All of this was stirred into the eggs and milk.
Pour the mixture into the prepared dish and bake at 375 for 40-45 minutes.
This was a great meal for two with a salad. Bonus: half was leftover for breakfast.