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!
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