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This is about....last minute
Lightening FAST Crustless QUICHE---YUM!
crustless quiche
       Like most every other woman on the planet, I'M ALMOST ALWAYS MULTI-TASKING. That may be why this recipe was perfect when I had no time to cook but still had to get a meal on the table. It's so IT'S SO FOOLPROOF, that back when my son was a baby, I could nurse him, talk on the phone about my cookie business, and whip this up in record time! ABOUT 5 WHOLE MINUTES of Active Prep! was all I needed. I'd let the oven do the rest. And because it's so forgiving, I knew that I WAS GUARANTEED DELICIOUS RESULTS, NO MATTER WHAT I DID TO IT!
       Some of you out there might recognize this as my version of a fritata, or a baked omelet. But since this is exactly how I would make a quiche, minus the crust, I've always called it a "Crustless Quiche." And it's way better than that powdery yellow mac and cheese or those plastic wrapped chicken nuggets.
       I know what you're thinking... 5 MINUTES? Well, I did have alot of practice and it does require a little organization, but I've laid all of that out for you in the recipe below. Add a prewashed salad of baby greens and a few slices of cucumbers or carrots, and you'll be good to go.
       With no time to shop, this recipe always morphed into whatever vegetables and /or meats and cheeses I had in the house that day. So you have my permission to rummage around in your fridge and use what's there. For me, it was fun to fill it with surprise ingredients that my vegetable hating son might unknowingly eat.
       I've given you MY FAVE COMBINATION Here-- onions, peppers, cheddar cheese and alittle curry powder. This works great as a breakfast wrap the next morning too. Just warm up a tortilla, fill and wrap.

LESSONS Learned:
1. The Boy Scout motto, "BE PREPARED" serves you very well when you have so little time. I always had eggs, frozen nitrate-free bacon and ham, extra cheese, vegetables and heavy cream at the ready.
2. I don't miss the crust!---No rolling anything out and way less calories.
3. Mini ones in individual ramekins or muffin tins are fun for the kids to help make. They can create their own special versions too. You'll just need to shorten the time in the oven.


1 Tablespoon olive oil or enough to lightly coat the bottom of the pan
1/2 of a large green or red bell pepper, chopped in one inch pieces
1/2 of a large yellow onion, chopped in one inch pieces pinch of fine sea salt
3/4 cup whole milk
3/4 cup heavy cream
3 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon curry powder
pinch black pepper
1 cup grated mild cheddar cheese, about 4 ounces

Make the Quiche:
       Preheat the oven to 375 degrees. Heat a large saute pan and add the oil. Chop up the onion and throw in the pan with a sprinkle of salt. Continue chopping the veggies you are using, in this case the bell pepper, and throw it in the pan as you go with an occasional stir.
       While they are cooking, grate the cheese and dice up the meat, if using. In a large, 4 cup, measuring cup, measure out the cream and milk, crack in the eggs, add the salt, curry powder and pepper, or any spices you've chosen, and combine with a fork or whisk. By then the veggies will be softened.
       Spray a 9" pie plate with vegetable spray, and evenly spread the veggies over the bottom of the plate. Sprinkle the cheese and meat all over the veggies. Pour the cream mixture over everything. (So I don't spill any of it, I like to do this on the oven rack.) Then, gently slide the dish into the oven to bake for 45 minutes to one hour until the top has puffed up and is golden brown.

Makes 4-6 servings. YUM!
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