By Sheri
USE UP THOSE LEFTOVER VEGGIES IN A FUN WAY
A warm, delicious brunch, lunch or evening meal is super easy and fast with a no-crust, no fuss quiche. It’s also great cold! Although traditional quiches have a pie crust, the no-crust versions save both time and calories. Whole wheat toast or crusty multigrain rolls plus a crisp salad make the perfect accompaniments to the quiche’s soft cheesiness.
If you want to add some cooked meat along with your leftover veggies, it’s certainly fine. Crumbled fried bacon or cooked sausage pieces work well. With the cheese and eggs for protein though, it’s certainly not necessary to add meat if you don’t have any to use up.
MAKE IT YOUR WAY QUICK QUICHE RECIPE:
1. Use about 2 cups of any combination of cooked vegetables and meats. If desired, stir in a little pepper and garlic powder to add flavor. In a separate bowl, grate approximately 2 cups of cheese. Sharp cheddar can be used alone or along with other flavorful cheeses such as Parmesan and Swiss.
2. Starting with the vegetable mixture, alternate layers of vegetables and cheeses in a 9” lightly greased, deep dish pie plate ending with a cheese layer.
3. In a bowl, whisk together 5 eggs and 1 ¼ cups milk. Pour this mixture over the veggies and cheeses in the pie plate.
4. Bake 50 – 60 minutes at 350F until a toothpick or knife blade inserted into the center comes out clean. (Note that the quiche will be soft in the middle, but should set after the dish sits out of the oven for about 3 minutes.) To help prevent the cheesy top from becoming too brown, cover the pie plate with foil and remove it for the last 15 to 20 minutes of cooking time.