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Monday, April 12, 2010

Crustless Quiche!

I really like quiche. I mean, REALLY like quiche. So much that I've made my own crust before, so I know Exactly How Much Butter is in it (and that's a lot!). Recently, I've come across a basic recipe for crustless quiche (it's not a frittata; it's much better!) and have made several versions of it. Here is the basic recipe:

1 cup milk
2 eggs
1/2 cup cheese, grated
1 tsp. dijon mustard
2 oz soft cheese (goat or feta) Mix them together in a bowl, and add a little pepper. (like 1/2 tsp.)

Then we work on the veggies. I usually do some sort of onion or leek, some chopped spinach, a zucchini, maybe some diced pepper, possibly some broccoli. Get about 3 cups of veggies total, and saute them over medium heat, adding a little water if you need it. Oh, and about 1 tsp. thyme, and 1/2 tsp. dried basil or other herbs you like. I like the thyme quite a bit, with the goat cheese/leek combo.

Pour it into a greased pie pan and add the egg/cheese mixture.

Bake at 375* for about 25 minutes. If it seems done (i.e. solid) and isn't brown enough, turn on the broiler for a minute or two.
(one other variation I've done lately is broccoli, veggie bacon, and cheddar. Mmmm...)

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