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.
