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