Recipe: Crustless Quiche

This is another recipe that is more of a guideline on how to whip up some dinner out of seemingly nothing. Quiche is amazingly forgiving when it comes to ingredients and it is a great way to use up small amounts of veggies or meats (just chop everything up tiny).

Family-sized Crustless Quiche (serves a family of 6-8. And quiche is easy to reheat in the microwave, too.)

14 – 16 oz of chopped, cooked meat – you can use ham, turkey, chicken, ground beef, ground turkey. Or, omit meat and put in extra veggies / ‘shrooms. If you happen to have extra bacon, toss that in as well because bacon makes everything better. We never have leftover bacon, though…

16 oz shredded cheese – I use 8 oz of pepper jack and 8 oz cheddar for a little extra oomph.

1 shredded zucchini – come on, it’s summertime and we all have too much zucchini! It doesn’t add any flavor to the quiche that we can discern, so you get to sneak some veggies into the kids without too much fuss. Shred it finely.

2-3 shredded carrots. Because they are good for you and add nice color.

12 eggs, beaten

1/2  cup milk – if the mixture seems too dry, add a little more milk. Don’t over-do it, though.

1/2 cup flour

1 tsp baking powder

1/2 cup butter, melted

1/2 tsp pepper


Mix the flour and milk, then stir everything together. Pour into a 9 X 13 baking dish; bake at 350 for 30 – 45 minutes. The top should just be a little brown, and the center should be set  – but the quiche will still seem “wet”. Allow to sit for 5-10 minutes before serving.

Mmmm, just look at all that cheesy goodness!

About wonkydonkey

You want random? You got it. Mostly knitting and gardening, with some home improvements, pets, baking, family, and the occasional bad joke thrown in for good measure.
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