Kathryn's Crustless Quiche
At this nursing home I used to work at they cooked a similar dish to this for the residents and it tasted delicious. I tried to recreate it at home without much success. Then I was looking for a quiche recipe in my cookbook and came across this dish for an egg bake brunch and it seemed to have some of the similar ingredients the dish in the nursing home had. Only the egg mixture didn't taste that good. They had you mix in mustard and pet milk and I'm not really a fan of pet milk.
I noticed that putting together the egg bake recipe was similar to making a quiche minus the pie crust. So I decided to use the recipe for the egg part from the quiche recipe and try making a crustless quiche.
I love pie crusts but I don't love making them. The rolling them out and having to transfer them to the pie pan without the crust falling apart is the worst part for me, although I did mess around with a pie shell recipe and discovered if you add a little bit of extra shortening to the pie crust mixture and it makes the crust more flakier. Also, without a crust, it does reduce some of the calories and makes the recipe a lot easier to make.
As long as you have a dozen eggs and some cheese you can pretty much whip this recipe up by using whatever leftover meat you have hanging around that you want to get rid of or frying up some bacon or hamburger.
You also don't have to make as big of a dish as I made. You could easily cut the recipe in half by using a smaller baking pan and cutting the ingredients in half. I actually multiplied the amount of eggs, half and half and flour you use to make a regular quiche by four. I made such a big serving of this dish because I had some ham I needed to get rid of.
If you wanted you could use an 8 by 8 inch pan, cut up enough meat and vegetables to fill the bottom of the pan and use 3 eggs, 2 teaspoons of flour and 1 cup of half and half and just make a small version of this dish that would serve four.
You can also dress it up by adding a sauce to serve over it. Depending on the meat and vegetables used, you could serve the dish wish salsa poured over it to give in a Latin flavor. Egg Foo Yung is eggs and various vegetable cook together in a mound with gravy served over it. You wouldn't think gravy would taste good served over eggs, but it tastes delicious.
You can also prepare this dish the night before so all you had to do is pop it in the oven in the morning. Just make sure to cover the entire thing with Reynold's wrap so none of the ingredients dry out.
- 1/2 large green pepper, diced
- 1 small onion, diced
- 3 cups ham, diced
- 1 can New potatoes, diced
- 4 cups sharp cheese
- 1 dozen eggs
- 4 cups half and half
- 8 teaspoons flour
- Spray with cooking spray a 11 x 9 inch baking dish.
- Dice up potatoes, onions, green peppers and ham. Sprinkle 2 cups of cheese over cut-up meat and vegetables.
- Beat dozen of eggs with 8 teaspoons of flour until smooth. Add the half and half and continue to mix until smooth. Pour over the cheese. Sprinkle two cups of cheese over the top of the egg mixture.
- Bake at 350 for 40 minutes or until a knife inserted in the center comes out clean.