Wednesday, May 8, 2013

Crustless Quiche

This is one of my favorite breakfasts! It's quiche without the crust and easy to make on Sundays to last you all week. Each week I rotate the cheese and vegetable but use the same basic recipe. I've also made these with egg whites and baked in a muffin pan to have individual serving size, makes it easier to freeze. I eat it with a side of fruit.

Combos include:
red bell pepper & pepper jack cheese (spicy)
asparagus & fontina cheese & leek (instead of onion)  - my fave!
baby portobello mushrooms, gruyere cheese and thyme
broccoli & extra sharp white cheddar with a little cream (this doesn't rise so don't be surprised by how thin it is)
spinach, mushrooms and gruyere

For the vegetables I just eyeball how much can fit in, but here's the basic recipe and you can use any cheese you like.

Ingredients
1 - 10oz package of frozen spinach (you can use less or mix mushrooms in with it)
½ onion
4 eggs
3 cups cheese (or one bag of Trader Joe's shredded cheese)
1/8 ts black pepper
¼  ts salt

Directions
1. Preheat oven to 350. Spray 9-inch pan then line with wax paper, makes for easy removal and cleanup.
2. Spray a frying pan and cook onions. Add in vegetables and seasoning.
3. In a bowl combine eggs, cheese, salt and pepper. Add cooked veggies, then pour into pan.
4. Bake for 30 min.

Makes 5 servings.

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