Crustless Quiche

A meal made from leftovers

Technically, I’m not sure if this is a crustless quiche that doesn’t have milk, or a frittata that doesn’t start on the stove. We tend to make it heavier on the veggies and lighter on the eggs, but you can vary your ratios to suit your taste.

Either way, it’s a favorite lunch meal at SuzerSpace.

I usually make this on a Sunday afternoon to clean up the leftovers languishing in the fridge.

Couple of eggs? Check.

Some wilty veggies leftover from salads during the week? Check.

Some spinach or arugula that is getting past it’s prime? Check.

Cheese? Are you kidding me? We always have cheese 🙂

This is great slightly cooled from the oven, or cool it completely and refrigerate it and reheat it during the week. Even though it’s already loaded with veggies, I usually serve it with a salad.

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Crustless Quiche

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 4 eggs
  • 1 1/2 cup chopped vegetables
  • 1/4 to 1/2 cup shredded cheese
  • 1/4 cup spinach or arugula chopped

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.


  2. In a medium bowl, mix the eggs thoroughly. Add water or milk if desired.

  3. Line a small baking dish (mine is 7 x 10) with parchment paper.

  4. Distribute the veggies and spinach or arugula in the dish.

  5. Sprinkle half of the cheese on top of the veggies.

  6. Pour the eggs over the veggie and cheese mixture. Stir lightly with a fork to make sure the eggs get evenly distributed.

  7. Top with remaining cheese.

  8. Bake for approximately an hour, or until the quiche appears set and a knife inserted into the center comes out clean.

  9.  Allow to cool and then cut into slices.

Recipe Notes

  1. Use whatever veggies you have the fridge. I usually go with green peppers, mushrooms and broccoli. Cut everything up bite size so you don't end up with big hunks of something on your fork.
  2. I more than just line my baking dish with parchment - I make sure the sides are protected and I fold up the corners before I add in the veggies so I have a barrier all around. It makes removing the quiche easier when it is baked - you can just lift up the sides of the paper and everything comes up all at once.

Lining the entire baking sheet makes removal easier for the crustless quiche

 

 

Open face egg sandwich

Make a quick weekend breakfast

This is a quick, light breakfast we like to make on weekends, especially when eggs are on sale.

For two servings:

Split a whole wheat muffin in half and toast. I’d say “English Muffin” but our favorite is the Whole Wheat British Muffin at Trader Joe’s.

While that’s toasting, I scramble two eggs in a microwave-safe glass measuring cup. To stretch the eggs without adding calories/carbs, I add in water. You already know from reading my previous recipes that I’m an eye-ball cook. I’d guess it’s somewhere in the ¼ to 1/3 cup range. Mix this water in really, really, really well with a fork so that it won’t separate when cooked.

Microwave in 20 second intervals, stirring between each one until the eggs are scrambled to the consistency you like. I do not like runny eggs, so I cook mine fairly dry. Don’t be tempted to just turn the microwave on for 2 minutes straight, as this will cause the eggs to explode across the top of the microwave oven.

Ask me how I know 🙂

The toaster usually pops before the eggs are done – I sprinkle shredded cheese onto each muffin immediately so it gets a little melty from the muffin heat.

When the eggs are done I distribute them somewhat evenly between the two muffins. Their heat will further melt the cheese. Top with a spoonful of really good salsa.

We eat these with forks and knives, usually with some fruit on the side. And coffee. Definitely coffee.