CRUSTLESS QUICHE
This is a great "throw together" recipe when you are looking for something easy and yummy for any meal. You can make it with any veggie you have in your fridge. Love recipes that incorporate what I already have in my pantry and fridge and take no time at all. This is a favorite with everyone in the family.
Ingredients:
sautéed veggies
1 cup of milk
½ to ¾ lb. of grated cheese (a mixture of gruyere and white cheddar is my favorite!)
4 to 5 eggs, beaten
salt, pepper, dried or fresh herbs
two garlic cloves pressed or chopped
1 cup of milk
½ to ¾ lb. of grated cheese (a mixture of gruyere and white cheddar is my favorite!)
4 to 5 eggs, beaten
salt, pepper, dried or fresh herbs
two garlic cloves pressed or chopped
Directions:
I use a combination of finely chopped tomatoes, spinach, salt, pepper, herbs and garlic sautéed in olive oil. But any combination of veggies will work. Use your favorite.
Arrange the veggies in the bottom of a quiche pan. There should be enough to cover the entire bottom.
Mix other ingredients together and pour over the veggies, spreading the mix evenly with a fork.
Place on a cookie sheet because it makes it easier to handle.
Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.
I use a combination of finely chopped tomatoes, spinach, salt, pepper, herbs and garlic sautéed in olive oil. But any combination of veggies will work. Use your favorite.
Arrange the veggies in the bottom of a quiche pan. There should be enough to cover the entire bottom.
Mix other ingredients together and pour over the veggies, spreading the mix evenly with a fork.
Place on a cookie sheet because it makes it easier to handle.
Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.
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