I don’t know what it is about eggy foods, but I can’t get enough of them. I’m not a big fan of eggs by themselves, or even omelets, but put a quiche, bread pudding, or (best of all) crepe in front of me, and I will not leave the table until the plate is licked clean.
Since I can’t afford to go out to brunch every day, where I’d be able to fill my maw with these eggcellent dishes (I’m sorry, you know I had to), I decided to learn how to make them myself.
The easiest, quickest, and most affordable of these is quiche. ESPECIALLY if you make a crustless one (hey! fewer calories and gluten-free-friendly, too!). This recipe easily makes enough for four people, and uses a 9″ x 9″ casserole dish.
- Any leftover cooked meat, diced (optional)
- 4 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- Some salt (garlic, celery, smoked, seasoning, whatever)
- Some pepper
- Some veggies, diced (bell pepper, kale, meaty tomatoes, mushrooms, etc.)
- 1 cup shredded cheese
- Grease a 9″ x 9″ dish.
- Preheat oven to 350 degrees Farenheit.
- Whisk together eggs, sour cream, milk, and seasonings, until combined.
- Layer cooked, diced meat on bottom of casserole dish.
- Layer veg of choice over the meat.
- Fold cheese into egg mixture.
- Gently pour egg mixture into casserole dish until meat/veg is covered.
- Emergency measures: If you went crazy with the veg and need more eggy goodness, whisk 2 more eggs with 1/2 cup milk and add.
- Bake for 50-60 minutes, then remove from oven.
- Let stand an additional 5-10 minutes to set.
- Serve warm.
What’s your favorite easiest quiche recipe?