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Crustless Quiche

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A versatile and easy dish perfect for breakfast, brunch, or light dinner, eliminating the hassle of making a crust.

Ingredients

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  • 6 large eggs
  • ⅔ cup whole milk
  • ¼ cup half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Dijon mustard (optional)
  • Pinch ground nutmeg (optional)
  • 1 ½ cups mix-ins of choice (e.g., ⅔ cup grated Gruyère cheese, 2 tablespoons chopped fresh chives, cooked crumbled lean beef, chopped sautéed broccoli, caramelized onions, cubed leftover roast beef, roasted vegetables)

Instructions

  1. Preheat the oven to 375°F (190°C). Generously grease a 9-inch pie dish or similar-sized oven-safe baking dish with butter or cooking spray.
  2. Prepare your chosen vegetables: thaw and squeeze dry frozen spinach; finely dice onions; slice mushrooms. Heat 1 tablespoon of butter or olive oil in a medium skillet over medium heat. Sauté onions for 3-5 minutes, then add mushrooms and other hardier vegetables and cook for 5-7 minutes until softened.
  3. Whisk the 6 large eggs in a mixing bowl until yolks and whites are combined. Pour in the whole milk and half-and-half, then add the salt, black pepper, Dijon mustard, and nutmeg. Whisk thoroughly.
  4. Combine your 1 ½ cups of mix-ins directly into the egg and dairy mixture. Gently fold with a spatula until evenly distributed.
  5. Bake by pouring the mixture into the greased pie dish. Place in the oven and bake for 40-55 minutes until golden brown and set.
  6. Cool the quiche on a wire rack for 10-20 minutes before slicing. Serve warm with a salad.

Notes

Feel free to customize by using different vegetables and cheeses.

Nutrition

Keywords: quiche, crustless quiche, breakfast, brunch, gluten-free

Find it online: https://yourfavoriterecipes.com/crustless-quiche/