Crustless quiche
This came out really well. Nice and light with lots of flavor from all the veggies and spices. My fiance really loved it and he usually isn't a fan of quiche, he thinks it tends to be bland. But, he said this one was awesome.
Crustless quiche
This came out really well. Nice and light with lots of flavor from all the veggies and spices. My fiance really loved it and he usually isn't a fan of quiche, he thinks it tends to be bland. But, he said this one was awesome.
Cooking Instructions
- 1
Saute onions with a little oil until they begin to turn translucent then add mushrooms. Sprinkle garlic powder on top. Stir occasionally. Once mushrooms are cooked down remove from pan. I put them on a paper towel to absorb the oil and remaining moisture.
- 2
Mix the lightly beaten eggs and 11/2 cups of cheese, reserving some for later. Add salt, pepper and any additional seasoning to mix.
- 3
Spray oil to coat baking dish/es. I make mine in 2 half quart dishes but would work distributed in ramikens or in a pie dish. If, using one dish, stir all ingredients together and pour into dish. If putting in smaller dishes I recommend dividing dry ingredients evenly btwn dishes then splitting the egg mix evenly over it and stirring together.
- 4
Smooth down ingredients so the egg mix covers everything then sprinkle remaining cheese on top. If you've set aside tomato slices or sprigs of tarragon to decorate top add those too.
- 5
Cook for approximately 30 minutes at 350°F or until eggs have set.
- 6
Will make 2-4 servings. We had it as a stand alone meal for 2 but could feed more easily if paired with sides.
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