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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crustless Quiche Recipe

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This recipe for Crustless Quiche is from The Addis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. Bacon
1/2 yellow or red Onion, thinly sliced
6 Eggs
3/4 c. Heavy Cream
1 box (10oz) frozen chopped Broccoli, thawed
1 box (10oz) frozen chopped Spinach, thawed and squeezed dry
1 c. Cheddar Cheese, shredded
1 c. Mozzarella Cheese, shredded
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 can (10oz can) Ro*tel Tomatoes and Green Chilies
Directions:
Directions:
Preheat oven to 350ºF. Butter a 10 inch tart pan or 9 inch deep pie plate. I use a Pampered Chef Stone Deep Dish baker.

In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels; coarsely chop.

Remove all but 1 tablespoon of bacon drippings from skillet. Add onion and cook for 5 minutes, until softened but not brown. In a large bowl, combine eggs, cream, broccoli, spinach, cheese, salt, pepper and Ro*tel Tomatoes and Chilies. Stir in bacon and onions.

Pour mixture into prepared pan. Bake 1 hour and 15 minutes (tenting with foil, if necessary, to prevent over-browning) or until a knife is inserted in center and comes out clean. Cool 5 minutes before cutting into wedges.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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