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
That looks SO much better than the cinnamon Life I had for breakfast… I’m on hiatus while my kids are with grandma!
Oh lala I love this!
I love a dish thats ready and delicious when friends arrive.This looks grrrrrrreat.Figtreeapps
Ooooh, I love quiche!!! This recipe looks much better and simpler than most quiche recipe i found. Thanks a lot. I will let you know how my experiment goes.
Great new snack idea!
That sounds delicious, and rustic indeed!
This looks really good! even without a crust!
What a great idea to bake quiche without the crust. Not thath heavy as the original version. And much more simple to prepare 🙂 Great idea
This looks awesome, and I love the photos!
I love that you made it in a Cast Iron Skillet. Very rustic indeed:)
Holy yum-tastic-ness! this looks and sounds amazing!