I’m trying to create a basic crustless quiche that I can change up the meat, cheese, and veggies. I think this might be the winner. I made a very similar one last week with leftover roasted veggies and fresh spinach. Today I roasted some veggies to use with kale and diced ham. Haven’t tasted it yet but smells yummy!
Crustless veggie quiche
Roasted veggies - 1 1/2 to 2 cups
2 cups greens (fresh spinach, kale,etc)
2 cups shredded cheese
1 cup diced meat ( cooked sausage or ground beef, diced ham, crumbled bacon)
8 eggs, beaten
Seasoned salt
Black pepper
Cook the greens in a skillet without liquid until wilted drain well if liquid accumulates
Layer greens, roasted veggies, cheese and meat in a oiled 10 inch deep dish pie plate
Pour beaten eggs over the layers Mix with a fork to be sure everything is coated with the eggs
Bake at 350 F for 40-45 minutes until center is set ( knife inserted in center should come out clean)
Today I used some kale I had put in the freezer to use in soups
Once the kale had cooked down a little I removed from the heat and placed the kale in the oiled pie plate
For the roasted veggies, I used a diced bell pepper, 1 cup chopped onion and 4 Oz sliced fresh mushrooms. Drizzle with olive oil and seasoning generously with seasoned salt snd black pepper. Spread on an oiled baking sheet and bake at 425 F for 15-20 minutes
Posts
