Here in East Texas, we are still, alas, in drought conditions, and we are still experiencing weather that many of you would consider to be spring-like or summer-like, with highs ranging from the mid to upper 80sF into the mid (or higher) 90sF (29C – 35C). However, compared to the triple digits we experienced for so much of this summer, believe me, for us, our current weather is making for a lovely change of pace.
(Before you continue reading this post, get the video below started — it’ll add some appropriate music to the experience. Go on, you know you want to add a little class to your day 😉 )
With the relatively more temperate weather, I can once again think about using our oven. One of the first recipes I decided to give a go is Crustless Breakfast Quiche.
I like breakfast casseroles. I like the simplicity of tossing everything together in a baking dish, putting it in the oven, and not thinking about it until it’s done. I like the “one dish meal” that most breakfast casseroles provide. And I love how breakfast casseroles, especially, seem to use up the bits of veggies, cheese, and such that you have sitting around in your fridge.
Most breakfast casseroles, though, feed a crowd. And while hubby and I enjoy eating leftover breakfast casserole when we’ve had some other folks to help us eat it, I don’t want to make a big ol’ breakfast casserole for just the two of us. Even if we have an extra mouth or two for breakfast, unless I’m wanting us to have leftovers for an easy breakfast for the next day or two, I still don’t generally want to haul off and make up a big breakfast casserole. So, inspired by the Crustless Bacon and Cheese Quiche recipe at the Kraft website, I decided to make a smaller (8″X8″) casserole with ingredients that suited what we had on hand and what would suit our tastes. If you have your cheese already grated and/or your meat (bacon, sausage, ham, whatever you like) already cooked and sliced, this dish will come together very quickly.
Vegetarians: You can easily make this a vegetarian/meatless dish by using vegetarian bacon, vegetarian sausage, or the like in place of the bacon or sausage. Or, leave it out altogether and add in a bit more veg and cheeses.
You can, of course, vary up the flavors a bit by varying the veggies, cheeses, and/or meat — use what suits your tastes and that uses what you have on hand! And if you are feeding a crowd, just double the recipe and bake it in a 13″X9″ pan.
However you make it, I guarantee that it will taste as yummy as it smells!
Crustless Breakfast Quiche (Serves 4 to 6, depending upon what else, if anything, you serve along with it and the heartiness of the appetites being fed)
- 6 eggs (or 1 1/2 cups egg substitute)
- Dollop (2 or 3 tablespoons) of reduced-fat sour cream
- 2 or 3 green onions, sliced
- 1 Roma tomato (or other small tomato), diced
- 4 cooked turkey sausage patties, diced (or use desired amount of turkey bacon, crumbed; link sausage, sliced; or diced ham — vegetarians, use a vegetarian substitute or add in some more veggies and cheeses)
- Sliced mushrooms to taste (1/2 to 2/3 cup or so)
- 1 to 1 1/3 cup (4 to 5 or so ounce) of shredded cheeses (I used a mix of part skim mozzarella and reduced-fat cheddar, but almost any combination of cheeses that you have on hand and that appeals to you should work)
- Seasoned salt & coarse ground black pepper to taste
- Dash of Tobasco, if desired
- Preheat oven to 325F. Lightly oil, butter, or spray an 8″X8″ pan.
- If using fresh mushrooms, lightly sauté in a non-stick skillet.
- In a medium bowl, lightly beat eggs with a fork or whisk. Stir in light sour cream. Season to taste with salt, pepper, and Tobasco, if using. NOTE: If you want to dress the dish up a little and give it more of a souffle-like texture, separate the eggs. Light beat the egg yolks. Whip the egg whites with a mixer until soft peaks begin to form, then beat in yolks, light sour cream, and seasonings to taste.
- Set aside a bit of the tomato, green onion, mushroom, crumbled sausage, and cheese to sprinkle across the top of the casserole. Stir remaining tomato, onion, mushrooms, sausage, and cheeses into the egg mixture.
- Pour egg mixture into casserole. Sprinkle reserved vegetables, meat, and cheeses over top.
- Bake until done, about 30 minutes. Let rest 5 minutes before cutting and serving. Refrigerate leftovers. Leftovers can be gently reheated in the microwave.
Happy Autumn, y’all!