Farm Stand Crustless Quiche

I made this quick this morning to kick off the last day of our “going local” challenge. I love it because you can pretty much add any veggie that is in season and it’s a quick breakfast to warm up and have for a few days when you are on the go in the morning.

Farm Stand Crustless Quiche

2-3 tbsp. of fresh cut herbs of your choosing like basil, rosemary, or thyme
5 free range brown eggs
1 cup whole milk (or raw milk)
salt & black pepper to taste
1-2 cups in season chopped veggies like onion, zucchini, pepper, tomatoes and/or mushrooms
1/2 cup freshly shredded cheese of your choice (I used cheddar)
1 tbsp flour

Preheat oven to 350.   Grease the bottom and sides of a pie plate or glass 8×8 dish with a little butter, and spread chopped herbs on the bottom of the dish.

In a larger bowl wisk the eggs, milk and salt  and pepper until combined.  Add chopped veggies and stir. 

In a separate bowl add flour to cheese and mix with your fingers to coat the cheese.  Add the cheese to the egg & veggie mixture.

Pour everything into the prepared baking dish and cook for 20-25 min.  Allow to cool for about 10 minutes, cut into wedges and enjoy!

Posted in Going Local,Recipes by Liz on September 22, 2007 | Permalink | No Comments

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