Crustless Quiche
Source: Amy Fothergill, The Family Chef (August 12, 2008)
Recipe Type: Breakfast | Seasons: Autumn, Spring, Winter
This recipe was demonstrated at CUESA’s Market to Table program on July 26, 2008.
Serves 4-6
INGREDIENTS
6 eggs
2 cups of non-fat milk
½ cup plain pancake mix or flour
½ teaspoon each salt and pepper
¼ teaspoon each nutmeg and dry mustard (or ½ tsp Dijon mustard)
2 cups cooked broccoli, cut into small pieces, or 1 medium zucchini, sliced thin (or any other vegetable; see tips)
½ cup shredded cheese or ¼ cup goat cheese
PREPARATION
- Preheat oven to 350 degrees. Spray a 9”x13” pan with non-stick spray.
- In a large bowl, whisk eggs, milk, pancake mix, salt, pepper, nutmeg and mustard. Sprinkle veggies and cheese in pan. Pour egg mixture on top. Place in oven and bake 40-45 minutes or until egg is set and top is golden brown and puffed.
- Allow quiche to cool for at least 15 minutes before cutting.
Tip: To cook broccoli, you can place in a microwave-safe bowl with 1 tablespoon water, cover and microwave on high for 2 minutes. You can pre-cook vegetables like cauliflower using this method, but sauté mushrooms or onions. You can also add any cooked meat like chicken, ham or sausage.
If you want to make less or don’t have a big pan, keep the same ratio of milk to eggs but decrease the quantities. So you could use 1 ⅓ cup milk and 4 eggs.
