Friday, December 26, 2014

Crustless Quiche

There are many times that I end up eating odds and ends from my fridge to avoid the waste. I kind of like those scrappy meals, but sometimes I want something a bit more pulled together. Hello, crustless quiche! It would sound more appealing if I called it a frittata, but it's entirely baked, so that would be misleading. 

The crustless quiche is an excellent catch all for the leftovers in your fridge. It's also as healthy as you want it to be. That's a good thing after yesterday. ;)

There are plenty of specific recipes online, but I have a base that I shake up as I wish. Here's how I make mine...

Crustless Quiche
6 eggs, beaten
~1/4 c milk
~1 c extras
season to taste
Preheat oven to 350•. Butter pie plate, and place pie plate on a baking sheet to catch any accidental overflow. Mix all ingredients. Pour into prepared plate. Bake, uncovered, for 45-60 minutes, until lightly browned. 

I feel silly calling this a recipe because it's soooo simple. I often prep my extras in a bowl the night before. That way I only need to add the eggs and milk when I get up. My favorite "extras" are sautéed spinach, sundried tomatoes, and caramelized onions. I also like like to top it with goat cheese when it's just out of the oven. It really doesn't feel like leftovers at all! 

Mostly we have this for breakfast, but with a side salad it's an excellent lunch option too. 
Bon appetit! 

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