Breakfast Quiche – Crustless or w/ pie crust
Preheat oven to 375*
8 oz cheese ( 2 cups shredded ) – you can use a mixture of cheese. Monterey Jack, Swiss, Cheddar, Mozzarella, or Pepper Jack. I usually use Swiss and Monterey Jack.
1 Cup of sautéed – mixture of vegetables that you like.
Asparagus or Broccoli should be blanched and cooled in ice water. Onions, Zuccinni, or spinach can be sautéed in butter and oil, cool on paper towel. Some canned chopped artichokes, with spinach, onion and garlic is very good together.
Meat: -- optional
½ - 1 cup of breakfast meat. Could be Ham, sausage or bacon.
Egg and Cream Mixture:
4 Large Eggs 1 Cup Heavy Whipping Cream ¼Cup whole milk or sour cream ½Teaspoon salt ¼Teaspoon sugar
1/8 Teaspoon cayenne pepper (optional)
1-2 Tablespoon Flour
Beat or Whip Egg and Cream Mixture until well blended.
Stir in the filling – Cheese, Vegetables, and Meat.
Pour into sprayed deep pie pan or baking dish.
Bake in 375* degree oven for 40 – 50 minutes.
Check at 40 minutes – the middle will be set and test by inserting a knife in the center – it should come out clean when the quiche is done.
Remove from oven, let sit a few minutes before cutting. Enjoy!
** You can line with pie crust if you like.
Line pan with a pie crust, prick with a fork. Bake at 400* degree for 8-10 minutes. Cool before filling with mixture.