One of my favorite ways to serve eggs, is to make a crustless quiche. Quiches are a fabulous way to use up ingredients. And really you don’t need the crust.
This is a version that I made recently. I was able to clean out the fridge of lots of small containers of bits from other meals. You’ll notice that I’m simply recommending 2 cups of add ins rather than sharing individual amounts. Given the flexibility of how quiches work you should feel free to trade out the add ins depending on what you have available.
While this quiche doesn’t come out exactly the same each time if you’re cleaning out the fridge, it’s always delicious.
Bacon Broccoli Crustless Quiche
Ingredients
- 8 eggs
- 2 tablespoons milk
- 1 1/2 tablespoons mustard
- 1/3 cup GF flour (I like Cup4Cup for this recipe)
- 2 cups add ins
- 4 slices cooked bacon, diced
- Leftover breakfast potatoes
- Cooked broccoli
- Sautéed onion
- Shredded cheddar
- Season with salt and pepper to taste
- 1 tablespoon parsley flakes
Instructions
- Preheat oven to 350F
- Grease 8” diameter casserole
- Beat together eggs, milk, and mustard until well combined
- Blend in flour until we’ll mixed with no lumps
- Put add ins into the mixture and stir just to combine
- Add seasonings
- Bake 35-40 minutes until top is firm and springs back slightly when tapped