Rustic Crustless Quiche

~ Mary ~

 

The beauty of these baked egg dishes is that you can make them up a day or two before you have company and re-heat them a slice at a time for breakfast.  This makes for a relaxing morning and no big production.  They are also large enough that you can use them two days in a row along wih some fresh fruit and coffee – it’s a real treat.  The strata I made earilier in the summer was very rich – too rich for the Pig Fest we were going to be encountering the whole weekend with  Niki & Mickey so I had to lighten this one up considerably. 

 

 

Rustic Crustless Quiche

 

Saute:

 

     2 Stalks of Cleaned and sliced Leeks

 

      Roast 6 Cloves Garlic in foil in oven until soft and mushy or just slice up the garlic and saute with leeks.

 

Then place both in the bottom of a greased 10″ round very deep skillet.

 

Top with:

 

     Frozen Chopped Spinach 10oz package drained

 

     Handful Chopped Basil

 

     2-3 Sliced Tomatoes

 

     1/2 Cup Grated Parmesan Cheese

 

Wisk together:

     

     1 Dozen Eggs

 

     1 Cup Plain Yogurt

 

     Salt & Pepper

 

Place pan in oven then Pour egg mixture over all ingredients

 

Bake at 350° for about an hour or until center is set