Lunch With Loni

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Crustless Quiche March 4, 2010

Filed under: Uncategorized — lonislens @ 1:12 am

I always liked the idea of quiche…but didn’t care for the combination of eggs with “pie crust.”  But then my mom discovered crustless quiche and I became a huge fan.  We both love that you can whip this together with leftovers and turn out an impressive looking dish.

Tonight’s quiche is actually for a soup/salad/bread/dessert luncheon tomorrow at work (yes, we have a lot of them–I made mac&cheese for our “Fat Tuesday” lunch last week).  A friend of mine doesn’t eat soup, so I told her I’d bring this broccoli/ham/cheddar quiche for her, in addition to the chowder I’m also making (potato/corn/ham chowder from December 2009 post).

Recipe courtesy of: Mom

Ingredients:

4 ounces of cheese, shredded

6 to 7 slices crisp, crumbled bacon (or in this case, approximately 3/4 cup of chopped cooked ham)

A few sauteed mushrooms, optional
4 unbeaten eggs
1/2 cup chopped onion
1/2 cup flour
2 tablespoons butter
1/2 teaspoon salt and some pepper
1 1/2 cups milk

 

  • Butter a 10-inch pie plate or a regular size quiche pan.  Sprinkle bottom of the plate with the cheese, bacon or ham,and mushrooms. 
  • Put the eggs, onion, flour, butter, salt, pepper and milk in a blender.  Blend for one minute (or beat it hard with an eggbeater if you don’t have a blender).
  • Pour egg mixture into pie plate.  Bake at 350 degrees for 35 minutes if the pan is metal, a bit longer if it’s glass.  Let it stand for 3 or 4 minutes before serving.
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