Crustless Quiche
Prep 10M | Cook 15M | Enjoy in 25M
This simple thin batter of eggs and wheat flour holds lots of quiche additions, which means this recipe can be a quick and simple supper dish for those nights when there are lots of leftovers in the fridge and very little time.
Tip: Include cooked vegetables and proteins like chicken, sausage, seafood, the last of the cheese pieces, even rice, potato or leftover pasta can be added.
Ingredients:
1-2 Tbsp canola oil
6 eggs
½ cup milk
¼ cup all purpose wheat flour
2 tsp dried Italian seasoning or other herb mix
1 cup grated cheese (cheddar, Edam, gouda, Havarti, brick, Monterey Jack)
2-3 cups mixed cooked leftovers
Suggestions: peppers, onions, spinach, celery, zucchini, peas, corn, kale, sausage, bacon, ham, salmon, shrimp, tofu, rice, potatoes etc.
Directions:
- Preheat oven to 400°F (200°C).
Grease well with canola oil, single serving casseroles, a deep dish 9-inch (20 cm) pie plate or 2L casserole dish. - In a mixing bowl add eggs, milk, and flour. With a whisk or electric beater blend until all the flour is incorporated and the mixture is slightly frothy.
- Place the cooked additions on the bottom of the baking dish and distribute evenly. Pour the egg mixture over the ingredients – they should be completely covered. Sprinkle grated cheese over the top.
- Bake for 15-20 minutes, depending on the size of the pan. The quiche should be puffed and golden when done.
Get the nutrition facts for this recipe here.
