Wednesday, April 9, 2014

Crustless Quiche with Veggie Mix-ins


I used to be scared of eggs.  Remember "This is your brain on drugs" as an eggs sizzles on a frying pan?  Yeah, that freaked me out.  As a kid, I saw it as eggs = drugs.  So I wouldn't touch eggs for a long time because of that commercial.  But finally, I got over my fear, and thank goodness I did.  There are so many tasty breakfast recipes for eggs - a great one being Crustless Quiche with Veggies.



This is one of my favorite breakfast foods – because it’s all around easy and tastes amazing.  You can make it the night before.  It re-warms up beautifully in the microwave or oven.  It can easily be doubled for big get-togethers.  You can make it in a baking dish or in a muffin pan.  It has several great mix-in veggie options.  It tastes delicious all by itself.  It is beyond wonderful on a 100% whole wheat English muffin.  It’s great for on-the-go in the mornings.  Seriously, you can’t go wrong with this tasty egg quiche!



Crustless Quiche with Veggies
(Modified from ANY14TNS recipe at Allrecipes)

Prep Time: 20 minutes          Cook Time: 30 minutes          Serves: 6

Ingredients:

1     Tbsp. canola or olive oil
1     onion, chopped
5     eggs, beaten
1     cup shredded sharp cheddar cheese
1/2  cup shredded milk cheddar cheese
1/2  cup shredded mozzarella cheese
1/4  tsp. salt
1/4  tsp. ground black pepper

Special Mix-In Ingredients:
8-10 oz. frozen spinach, thawed and drained
OR
1    red pepper, diced
7    asparagus spears, diced 

Directions:

1.  Preheat oven to 350°F.  Lightly grease 9 in. glass pan or one 12 cup muffin pan.

2.  Heat oil in large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are not quite tender.  Stir in your choice of the special mix-in veggie(s) and continue cooking until excess moisture has evaporated or veggies are fork tender.

3.  Combine eggs, cheese, salt, and pepper in a mixing bowl.  Add veggie mixture and stir to blend.  Scoop into prepared baking dish.  If using a muffin pan, scoop evenly into each cup.

4.  Bake in preheated oven until eggs have set, about 30-40 minutes.  (I love brown edges on casseroles and baked dishes, so if you don't like that, then it will probably be closer to 30 min.)  Let cool for 10 minutes before serving.

Notes:

This recipe is great to make a day ahead.  To warm up the next day, place in oven at 300°F for 15-20 min. or until hot.  Also, it can be microwaved one slice at a time for 30-45 sec. each.

If you double the recipe, use a 9x13 baking dish or 2 muffin pans. 


I think this would be fabulous if you mixed in either bacon or diced ham as well.  Green peppers would be great too.  If you experiment, let us know what combos you like the best!



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