Crustless Quiche

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  

I just placed the frozen kale in a skillet over medium heat.  

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  

Drain any juices before adding the veggies to the pie plate. 

I layered the cheese on top if the kale. 

The ham on top of the cheese. 

And the roasted veggies on top of the cheese. 

Beat the eggs snd pour over top.  I took a fork and mixed the layers with the eggs so everything was coated. 

Bake and  enjoy.