Are you looking for a quick dinner that will fill you up and use ingredients you already have? Then this is it. My dear friend passed on her crustless quiche recipe to me a couple months ago, and I have made it weekly ever since. AND it is never the same quiche twice!
Start with whatever veggies you have on hand. We have used brussel sprouts, olives, spinach, tomatoes and cooked broccoli leftover from another meal. Chop them up small and put in a greased pan. My photo is in muffin tins, but I also love making them in my 2.5 qt oval CorningWare dish.
Next you choose a cheese (this step is optional, though I never skip it) The original recipe had 2 1/2 cups of cheese, but I usually only use 1/2 cup total. It is really up to your preference. My favorite cheese to put in is feta, but any shredded cheese you have on hand will work (we have even used a taco blend!) Sprinkle the desired amount of cheese over the vegetables.
Last is the eggs. Open up to a dozen eggs into a bowl and whisk it until all yolks are scrambled. If desired, add seasoning. My friend uses Mrs Dash to avoid the salt, I love Tastefully Simple’s Italian Garlic Bread Seasoning. If I am using feta, I tend to skip seasoning all together. Pour eggs over cheese & veggies and use whisk to blend gently.
Bake at 350 degrees for 30-40 minutes, or until middle is no longer runny.
That’s it! Three steps and done! If you make them in muffin tins, I whipped each egg individually so I didn’t have to figure out how much each egg was when pouring in. You can use less eggs in a smaller container or more in a larger container. Regardless of what size, it seems to always take at least 30 minutes to cook.