Quick and Easy Crustless Quiche is one of my favorite go-to main dishes. It’s quick, easy, nutritious, inexpensive, versatile—and delicious! The flour in the recipe settles on bottom of the pie plate to form the crust. No dough to roll out, no messy counter top to clean.
The entrée is versatile because I can make it on short notice with ingredients on hand. We ate it often when we lived in Africa. I’ve served it for supper to unexpected company, dressed it up with asparagus for a fancy luncheon, and made it for breakfast when we were overdue for a trip to the store and the cupboards were nearly bare. The basic recipe, which came from my friend Gail, costs less than $0.75 per serving.
Quick and Easy Crustless Quiche (serves 4)
6 slices of crisp cooked bacon, or 4 oz cooked meat or veggie meat
1 cup of diced, sautéed vegetables (use 2 cups for thicker quiche)
4 oz (~ 1 cup) shredded cheese
½ cup flour
1 ½ cups milk
Salt and pepper
Optional: ¼ tsp. cayenne pepper
Optional: 1 Tbsp. chopped fresh herbs
Layer the meat, veggies, and cheese in a buttered pie plate. Mix together the eggs, flour, spices and/or herbs, and milk, and pour over the first ingredients. Bake at 350 degrees F for 25 minutes. Let rest at room temperature for 5 minutes. Cut into 8 slices. Serve with rolls and fresh fruit.
October 28, 2014