Monday, April 4, 2011

Brunch Menu Planning...Easy Crustless Quiche

We're hosting an Easter brunch and egg hunt in a couple weeks and I decided to experiment and simplify some of the recipes that I have been using for years.  The addition of flour to this quiche recipe gives the dish the flavorings and texture that a pastry crust would but saves you some time (or money if you're buying the pre-made kind).  I added bacon to mine because that is what my family prefers.  You could easily substitute thawed, drained frozen spinach, broccoli or ham.  The possibilities are endless!

Prep Ahead Plan:  Prepare quiche in the pie pan, but do not bake it.  Cover and refrigerte until ready to bake.  OR Prepare and bake the quiche the night before.  Warm in a 200 degree oven for 30 minutes before serving.

A special thanks to my good friend Elisabeth from the blog My New England Homestead for her FABULOUS fresh eggs!!!  Our Sunday morning quiches are that much more fabulous thanks to Elsabeth and her chickens!!!  :)

Crustless Quiche
8 slices of bacon, cooked and crumbled
1 cup shredded cheese of choice (I like sharp cheddar or gruyere)
2 T butter, melted
4 eggs, beaten
1 small onion, finely chopped
1/2 cup flour
1 t salt
freshly ground black pepper, to taste
1 1/2 cups milk

1. Preheat oven to 350 degrees.
2.  Grease or spray a 9 inch pie pan.  Add crumbled bacon and cheese to pan.
3.  Whisk together remaining ingredients in a medium sized bowl.  There may be a few tiny lumps from the flour but that is ok.
4.  Bake for 35-40 minutes.

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