Hodgepodge Crustless Quiche

by Gabrielle Rossi

I'll spare you a long drawn out story like you typically see on food blogs. (Ha!) This crustless quiche is super simple and tastes even better the next day. Basically, you just dump in whatever veggies you have on hand and bake! (350 degrees, 45-55 minutes, serves 4-6)
Whisk together in a large bowl:
  • 6 large eggs (from my own chickens, of course)
  • 1 cup milk (I use lactose-free whole milk and I'm sure you could experiment with any kind)
  • 1 cup cheese (grated, any type. I did cheddar with a little parm on top.)
  • salt & pepper to taste (and honestly whatever other spices you love)
  • crushed garlic (as much as you want, I did 2 cloves)

Then add 1 -2 cups ADDITIONAL INGREDIENTS:

  • cubed ham, chopped lunch meat, sausage, or bacon crumbled
  • cubed squash (perfect for overgrown squashes!)
  • chopped chives
  • sliced onion or leeks
  • chopped kale (or spinach or chard...whatever you have on hand)
  • cubed cooked potatoes (mine were already cooked and leftover from two nights prior)

Pour into large greased pie dish and cook on center rack at 350 degrees for at least 45 minutes. I ended up doing mine for 55 minutes. Let cool! You could even use muffin tins!

Here's what it looked like before and after: