Crustless Quiche
Ever have a dib of this and a dab of that, but no good ideas for dinner or a hefty lunch? What about a rich leftover pie without the bother of rolling a crust?
This recipe invites you to mix meats, vegetables, and cheeses as you wish. Photos show what happens with about 1/2 cup each of cauliflower, ham, cheddar, some leftover sour cream, and nearly a cup of yogurt. A little bit of gravy or leftover casserole from a prior dinner also work.
Quick Crustless “Quiche”
Serves 4
Ingredients
- 3 cloves garlic, minced
- 1/4 c onion, chopped
- 2 to 3 cups of vegetables, meat, and dairy
- 3 to 5 eggs
- salt to taste
- optional: herbs and spices you know you’ll love
- cheese
Grease a pie dish and sprinkle in the vegetables and meats you dig up from the refrigerator.
Use a blender to thoroughly combine eggs and liquid-y ingredients (sour cream, gravy, leftover casserole, …)
Pour wet mixture over the fun stuff in the pie dish. Top with cheese.
Preheat oven to 350° F, add pie, and reduce heat to 325°F. Bake 25-35 minutes, until toothpick comes out clean.
Let rest 5 minutes before serving.
If you love pie crust, go right ahead: either add 1/2 cup pancake flour (see recipe for Master Mix) to egg mixture in blender or go whole hog and line the greased pie dish with a crust. Adjust the baking time to cook the crust.
