Less Is More

A couple of weeks ago, we got to enjoy visiting with our dear son, daughter-in-law, and absolutely perfect grand-daughter, as they came home to attend a party held in honor of my in-laws 60th wedding anniversary (congrats on your own sort of Diamond Jubilee, Jim & Ruth!).

For our al fresco breakfast on the fine Sunday morning of the party day, I was wanting to make us some kind of quiche — a one-dish that we could eat as much or as little as we wanted and that we could round out with some fresh fruit. I’ve made a Crustless Breakfast Quiche casserole before, but I was wanting to make something a bit different.

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 and quiches, especially, seem to use up the bits of veggies, cheese, and such that you have sitting around in your fridge.

This inspiration for this Veggie Breakfast Quiche comes from the Very Veggie Crustless Quiche recipe at the Kraft website.  While I liked the basic idea of the recipe, I didn’t much care for the suggested seasonings. So I decided to tailor it to the seasonings and veggies my family likes and that I had on hand. Also, because I didn’t want to come up with a use for leftover yolks, I decided to make mine with whole eggs instead of a mix of egg whites and whole eggs. You could, of course, also use egg substitute.

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 or divide it between two pie pans.

You won’t miss the crust when you eat this yummy quiche — which would also be lovely for a light lunch or supper. In fact, I think you might find yourself agreeing with that old adage that “Less is more.” (Go on, play the video — you know you want to! )


 Whatever veggies and seasonings you use, I guarantee that it will taste as yummy as it smells!

Veggie 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)
  • 1 cup milk (1% is fine)
  • About 1/4 cup diced onion
  • 1 zucchini, diced (or 1 1 /2 cups or so of another veg — broccoli, yellow squash, mushrooms, whatever sounds good to you and you have on hand)
  • 1/2 of a large red bell pepper, diced (or 1/2 cup or so of another favorite veg, such as carrot, tomato, mushrooms — try to have the colors contrast against the other veg)
  • 6 slices bacon (I used turkey bacon), crumbled (or use desired amount of diced ham, crumbled or sliced sausage, whatever sounds good to you — vegetarians, use a vegetarian substitute or add in some more veggies and cheeses)
  • 1 to 1 1/3 cup (4 to 5 or so ounces) of shredded cheeses (I used white sharp cheddar because that’s what I had on hand, 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 (add in a sprinkling of parsley or other herb(s) if desired, also)
  • Dash of Tobasco, if desired
  1. Preheat oven to 350F. Lightly oil, butter, or spray with cooking spray a 9″ pie pan.
  2. Sauté the onion and other vegetables in a non-stick skillet until they begin to soften.
  3. In a medium bowl, lightly beat eggs with a fork or whisk. Stir in milk. 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, milk, and seasonings to taste.
  4. Set aside a bit of the crumbled bacon (or other meat) and a bit of the cheese to sprinkle across the top of the casserole. Stir together remaining cheese, eggs, meat (if using), and vegetables.
  5. Pour egg mixture into casserole.
  6. Bake until done, about 30 minutes. Sprinkle with reserved crumbled bacon and cheese. Let rest 5 minutes before cutting and serving. Refrigerate leftovers. Leftovers can be gently reheated in the microwave.
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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Casserole, Eggs, Main Dish, Vegetarian/Meatless and tagged , , , , . Bookmark the permalink.

2 Responses to Less Is More

  1. LinnieGayl says:

    This sounds great!

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