Lightening Fast CRUSTLESS QUICHE
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!
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.