I have never really been a quiche person – mainly because of the cheese and what it does to my stomach. Since moving to Virginia it seems that a quiche is a staple of a dinner or lunch invitation and not wanting to be rude I have eaten them, with the hopes that my stomach issues would hold off until I was safely home. But having had many quiches now – I have only had it affect me one time and I loved every single one of them. Never having made a quiche myself I decided to try my hand at it and since I am not a fan of making my own crust – decided I would make a crust-less quiche.
Vegetable, Crust-less Quiche
Sautéed veggies (carrots, onion, broccoli, garlic, spinach, yellow squash)
1 1/2 cup grated cheese (I used a combination of cheddar and mozzarella)
1/2 cup diced cream cheese
1/2 cup of milk
salt, pepper, dried or fresh herbs
1. Saute the vegetables in coconut or olive oil – you want them crisp, tender. You also want enough to cover the bottom of the cake pan.
2. Preheat the oven to 350 degrees.
3. Lightly grease your 9″ cake pan.
4. Grate your cheese.
5. Add the cheese to the eggs, along with salt and the cream cheese – mix well.
6. Add the milk – if it seems too thick you can add a little more milk at a time.
7. Place the vegetables on the bottom of the pan.
8. Pour the egg mixture over the vegetables and spread with a fork.
9. Bake for about 40 minutes, checking after 30 minutes. It is done when it slightly pulls away from the sides and the center is firm.
Well, my first quiche was a hit!! Stella loved it and had seconds and would have had thirds, but held off so she could have it for dinner again the next night. I was also informed that this needed to be added to our weekly dinner menu!