We started making quiches without crusts when we were doing low carb and they definitely grew on us. Since I like homemade pie crusts, this saves a lot of time. It's great for that last-minute dinner when you have no idea what you can make. Also great for an easy to put together breakfast. It also saves all those (buttery -- and yes, delicious) pie crust calories.
This simple recipe can be varied depending on what you have in the fridge. Veggies, cheeses and meats can be swapped or left out.
Crustless Quiche
6 eggs
1/4 cup milk, half and half or cream (I used 2% milk)
Salt and pepper to taste
2-3 cups cheese (I used cheddar), grated
Few tablespoons fresh parmesan cheese, grated
1 cup (or more) cooked chopped broccoli
1 cup ham, cut in chunks and quickly browned
Small amount of olive oil to drizzle
Preheat oven to 375 degrees.
Coat large pie pan or 9X9 inch cake pan with olive oil. Put about 1/3 cheddar cheese on bottom of pan. Cover with broccoli and ham.
Mix eggs, milk, salt and pepper together with a whisk. Pour egg mixture over broccoli and ham. Don't worry if it's not all covered. Top with remaining cheddar and parmesan cheeses. Drizzle with small amount of olive oil.
Bake for 20 minutes or until set, when knife inserted in center comes out clean.
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