Crustless Quiche ala Kristin

This cracked my up. Our electrician friend was back on the job site for the studio construction yesterday and wanted my crustless quiche recipe that I had made the crew a few weeks ago. He wanted to make it for his wife, and he says he never cooks anything. I told him I could give him a rough idea of what I had previously done, because I really don't measure or follow recipes. But today I made another one and kept better track of what and how much of stuff goes into it.  So here goes.

Kristin's crustless quiche

• 1 cup chopped ham* 
• 2 cups cooked brown rice
• 1 cup shredded cheese (I used Tillamook Sharp Cheddar)
• 2-3 cups chopped veggies*
• 1/4 -1/2 cup cottage cheese*
• salt, black pepper, paprika*
• 1 cup milk
• 6 eggs
• parmesan cheese

1. mix everything together, expect the eggs and parmesan, in a big bowl
2. beat the eggs in a separate bowl
3. add eggs to the big bowl of mess
4. grease, butter, or spray a large pie pan or two smaller ones
5. fill pie pan(s)
6. sprinkle parmesan on top
7. bake for 45-60 minutes at 475 degrees *
8. cool a bit and enjoy!

*NOTES: You could use a bacon, sausage or a vegetarian version, or just add more cheese and/or veggies. I threw in left over stir fry veggies and some organic chopped frozen spinach-didn't even thaw it). I love Nancy's brand because it's got a lot of bite! I don't measure spices very often, but I tasted the mixture before I added the eggs and it was flavorful.  I seldom preheat my oven expect when baking bread, so the time can vary. Give the middle of the quiche a little push, it should be firm and it the quiche should be golden brown around the edges a bit.

Anyway, this is what I call a crustless quiche. But maybe it's more of a frittata or savory bread pudding minus the bread? I don't know. Whatever you call it, it's tasty, easy and a great way to get rid of left overs. What's not to love…

Hope you give a try and let me know what you throw into yours. Enjoy!