Simple Crustless Quiche

Crustless Quiche
One of the easiest and tastiest quick meals you can prepare is a crustless quiche. Without the hassle of a crust, you’re free to throw some veggies and eggs together in a moment’s notice, throw it in the oven and in less than an hour (depending on the size) can have a delicious, beautiful and satisfying meal.
There are few limits to what you can put in a quiche! It’s great for when you need to get rid of some veggies before they go bad. Quiche is very forgiving. Here’s a couple that I’ve made for breakfast before work recently. Both serve one.

Green Quiche
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1 Leek, bottom & top trimmed then sliced thin
2 cloves Garlic, minced
1 T fresh Rosemary, minced (or 1 t dried)
1 c cooked Broccoli, roughly chopped
2 Eggs
Salt & Pepper to taste
Fat of your choice (I used rendered bacon fat, my first time!)

Heat oven to 375 degrees and grease an ovenproof dish that holds about 2 cups.
Melt 1 T fat in a medium-sized pan over medium-high heat. Add leeks and cook for 5-7 minutes, or until they just begin to brown. Add garlic & rosemary and cook for another minute. Add broccoli and cook for another 2-3 minutes.
Remove from heat and let cool. I put everything into a bowl and stuck it in the fridge for ten minutes. The vegetables must be reasonably cooled off before you add the eggs, otherwise you’ll end up with scrambled eggs.
After the vegetable mixture has cooled, add the eggs and salt & pepper. Mix thoroughly and add to the ovenproof dish. Bake for 20 minutes, or until lightly browned on top and cooked through.

Sunshine Quiche
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This one was fun! Just need to find something purple and I can call it Rainbow Quiche!
½ c diced Red Onion
2 cloves Garlic, minced
Small handful Basil, shredded
½ cooked Sweet Potato, peeled and chunked up
1 c cooked Broccoli, roughly chopped
½ c chopped Tomatoes
2 Eggs
Salt & Pepper to taste
Fat of your choice (I used coconut oil for this one)

Heat oven to 375 degrees and grease an ovenproof dish that holds about 2 cups.
Melt 1 T fat in a medium-sized pan over medium-high heat. Add onions and sauté for 4-5 minutes. Add garlic and cook for another minute. Add broccoli and tomatoes and cook for 3-4 minutes depending on the juiciness of your tomatoes. You don’t want a lot of liquid so if they are juicy, allow more time for the liquid to cook off.
Remove from heat and let cool. I put everything into a bowl and stuck it in the fridge for ten minutes. The vegetables must be reasonably cooled off before you add the eggs, otherwise you’ll end up with scrambled eggs.
After the vegetable mixture has cooled, add eggs, basil and potato. Salt & pepper to taste. Mix thoroughly and add to the ovenproof dish. Bake for 30 minutes (more time is needed because of the tomatoes), or until lightly browned on top and cooked through. The quiche may still be bubbling at the end of 30 minutes, but it is most likely tomato liquid, not uncooked egg, so make sure to check for that.

Quiche is kind of like the garbage disposal of the breakfast world. Throw anything in! Have fun experimenting. I’d love to hear what you’ve tried!

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