Tuesday, April 5, 2011

Clean-Out-the-Fridge Quiche

This crustless quiche is my own take on this recipe.  It is a cinch to fix, it's very forgiving, and the options are endless!!
  • 3 - 4 cups of any of the following (imho, a combo of 3 to 4 ingredients is best)
Onions (finely chopped OR sauteed)
Spinach (shredded OR sauteed OR thawed from frozen)
Peppers (finely chopped OR sauteed OR frozen)
 Mushrooms (sliced, diced and/or sauteed)
Bacon (cooked, drained and crumbled)
Sausage (cooked and drained)
Lunch Meat
Diced Tomatoes
Green Onion, finely chopped
Chicken (cooked and diced or shredded)
Diced Ham
Black Beans
You get the idea, right?
Pretty much anything...
seriously, throw it in.
 Just make sure all meats are cooked before adding and
if using canned veggies, rinse and drain well.
  • 1 cup shredded cheese (whatever goes with your theme...mexican blend with peppers, onions and tomatoes, swiss with spinach and mushrooms, cheddar with ham and broccoli...whatever floats your boat or whatever you have in the fridge!)
  • 2 Tbs Oil or melted butter
  • 6-8 eggs, beaten 
  • 1 cup all-purpose flour (can also use pancake mix or bisquick)
  • 3 cups Milk, Cream or Half-n-half (or a combination - just clean out the fridge!)
  • Salt, pepper or any other seasoning to taste
Preheat oven to 350 degrees.  Heat oil or butter in a dutch oven or oven-safe skillet over med to med-high heat.  Saute any vegetables (if sautéing), then add any frozen vegetables, then any cooked vegetables.  When vegetables are cooked/heated through, remove from heat and add the meat (if using) and cheese.  Stir to combine everything, then press the mixture evenly into the bottom of the pan.  In a separate bowl combine eggs, flour, milk and seasoning.  Pour egg mixture over meat/veggie mixture.  Bake for 40-45 minutes, or until set.  

Serve hot or cold, for breakfast, lunch or dinner!  

Makes 8 servings.    

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