Crustless Ham and Veggie Quiche |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
I needed a crustless quiche that I could freeze easily for quick breakfast's and lunches. This is what I settled on, though the veggies/meat can be changed to suit whatever is in your fridge. The herbs I add change with the vegetables I have on hand, but dill or basil are always a good bet. Ingredients:
5 ounces diced ham |
3 ounces cheddar cheese, shredded |
3 ounces mozzarella cheese, shredded |
2 ounces diced bell peppers |
1 ounce chopped onion |
6 cherry tomatoes |
1 tablespoon flour |
5 eggs |
2 cups skim milk |
1 tablespoon butter |
salt |
pepper |
Directions:
1. Preheat the oven to 350 degrees.
2. Sauté vegetables and ham in a small pan with the butter.
3. Grease an 8x8 pan or a 9 inch pie pan.
4. Layer the ingredients in the pan, placing the vegetables and meat mixture first.
5. Mix the flour with the cheese, and layer it on top of the vegetables.
6. Beat the eggs and milk together, adding salt and pepper to suit. Mix in your choice of herbs.
7. Pour egg mixture over the vegetables and cheese.
8. Bake for approximately 45 minutes, checking at a half an hour for doneness.
9. Let rest for at least 15-20 minutes before slicing, letting it firm up.
|
|