Quiches are such a perfect way to use up what could otherwise be a lot of odds and ends in your fridge. I typically make them if I have veggies leftover from past dinners, fresh veggies that are reaching the end of their life, or even a little leftover ham, chicken, or bacon. The great thing about them is you can include almost whatever you want! I like to make mine crustless because the crust can add a lot of time (which I can never have enough of) and calories (which I always have too many of!). With only 4 eggs, this recipe still turns out very rich and flavorful. I have adapted my recipe to include bacon, spinach, and tomato for a sort of BLT from the one I found here.
1. You will need 4 eggs, 4oz shredded cheese (any kind will work, I used mozzarella), 2 medium tomatoes, 1 small onion, 10oz. pkg frozen spinach, thawed and drained, 2T. melted butter, 16oz. of cooked and chopped bacon, 1t. salt, 1/2c. all-purpose flour, and 1 1/2c. milk. Theoretically you could use less bacon, but who would want that?
2. Then you pretty much just mix it all together in a big bowl.
3. Like that. All mixed.
4. Pour into a greased deep dish pie plate. The deep dish is important because the recipe fills it pretty full.
5. Bake at 350F for 40-45 minutes or until the middle is set (it doesn’t jiggle when you shake it). Let sit for 10 minutes before cutting.
Dinner is served!
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BLT Crustless Quiche
Ingredients:
4 eggs
4oz shredded cheese (any kind will work)
2 medium tomatoes, chopped
1 small onion, chopped
10oz. pkg frozen spinach, thawed and drained
2T. melted butter
16oz. of cooked and chopped bacon
1t. salt
1/2c. all-purpose flour
1 1/2c. milk
Directions:
1. Preheat oven to 350F. Grease deep dish pie pan.
2. Mix all of ingredients together. Pour into pie pan. Cook for 40-45 minutes or until the middle is set. Let sit for 10 minutes before cutting.