Crustless Quiche

 

Let's face it a quiche is good any time of day (or night) and this one is super easy because we skip the crust. It bakes up wonderfully and can be adapted to what you have on hand. I used Swiss cheese and bacon but it is just as good with any cheese and meat combo you can dream up. If you want to go a vegetarian route use some veggies in place of the meat.

You will need a small round baking dish that holds about 1 ½ to 2 cups, there are several options out there and you probably have something in your kitchen that will work.

This recipe is for one serving but it Is easy to double (or triple or whatever) to make as many you desire.

I do love these for breakfast on a morning when I have time to sit and enjoy a slower pace. I have made several versions over the last few months and the bacon/Swiss cheese version is the one I turn to most often but ham and Swiss, roast beef and cheddar, and leftover taco eat with cheddar are also fantastic. I bet if you take a look in your fridge you will come up with a couple of combinations to try.

Crustless Quiche

2 eggs

¼ cup half and half

¼ teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon ground nutmeg

½ cup shredded cheese

2 to 4 Tablespoons cooked & chopped meat (or veggies) I used 2 strips of bacon

1 Tablespoon chopped fresh chives

Preheat oven to 375° F

Lightly spray a 1 ½ to 2 cup baking dish with no-stick pan spray.

In a medium bowl whisk together the eggs, half and half,

and seasonings until well combined. Add the cheese, the m

eat and chives and combine well.

Pour egg mixture into prepared baking dish and bake in pre-heated oven about 25 to 35 minutes. (check by inserting a knife near the center it should come out clean)

Remove baking dish from oven and allow to rest for 5 minutes before serving.