When I make a pie I always make a homemade pie crust for it. When I’m in the mood to make homemade quiche I prefer to make it crustless.
Here is my version of a crustless quiche which I enjoy making on the weekend (when I have extra time to make a yummy breakfast). I always use fresh veggies for this and begin making it approximately 1 1/2 hours before I want to eat it. This would be great for brunch or supper too!
Preheat oven to 350 degrees
fresh veggies-mushrooms, sweet peppers, zucchini
meat-crumbled sausage of choice
1 1/3 cups milk
shredded cheese of choice-I enjoy colby-jack cheese
salt and pepper-use as desired (or use another type of seasoning you enjoy)
saute the meat with the veggies in a pan to brown the meat and reduce the water from the veggies
whisk the eggs and add milk, cheese and seasonings of choice and whisk all together
Place the meat and veggies mixture in the bottom of a 9-10″ deep pie plate or other dish
Pour the liquid mixture over
Bake 45-60 minutes or until it is ‘set’ in the middle and browned to your liking
(Here are few photos from my breakfast this morning)