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Crustless Quiche

For one quiche:
4 large eggs
1/2 c. evaporated milk
2 t. Dijon mustard
1/2 t. salt
1/4 t. ground pepper
herb of choice (see fillings below)
cheese of choice (see fillings below)

Prepare filling ingredients (see below) and set aside. Grease 9 inch pie plate. Adjust oven rack to center and heat oven to 400 degrees.

Whisk eggs, milk, mustard, salt, and pepper. Stir in herb of choice, cheese of choice, and prepared filling. Pour into pie plate. Bake until just about set -- about 12 minutes for one quiche (multiple quiche baked at one time will take longer). Remove from oven and let rest five minutes. Cut into wedges and serve.

Fillings (each filling recipe is for one quiche)

Bacon, leek and goat cheese
1/2 lb. sliced bacon, cut into 1" pieces and fried
1 large leek, trimmed, quartered, sliced thin and sauteed in the bacon drippings (you could use an onion instead if you don't want to fuss with a leek -- or use unfried green onions)
1/4 t. thyme
6 oz. crumbled goat cheese -- the kind available in small logs

Crab, corn and red pepper
2 T. extra virgin olive oil
1/2 red bell pepper diced and sauteed in olive oil -- or equivalent amount of roasted red pepper diced
2 c. frozen corn or fresh uncooked corn cut off the cob
8 oz. lump crab meat (if you like it spicy, add some Old Bay seasoning to the crab before mixing with everything else)
2 green onions
1 1/4 c. grated Monterey Jack cheese
1 oz. grated Parmesan

Vegetarian spinach, mushroom, tomato and smoked gouda (This is my favorite! The original recipe calls for feta cheese rather than the gouda -- but the gouda makes this vegetarian recipe creamy and heavenly!)

3 T. extra virgin olive oil
10 oz. package baby portobello mushrooms chopped and sauteed in the olive oil -- you may want to drain them before adding to the egg mixture
salt and pepper to taste
10 oz. box frozen spinach, thawed, squeezed and chopped by hand so that all pieces will be bite size
12 cherry tomatoes halved
2 green onions
6 oz. grated smoked gouda cheese
1/4 t. dried oregano


You also could make up your own filling ingredients. I did one quiche for my daughter that was just chopped ham and cheddar as she's not a very adventurous eater.

Recipes from Pam Anderson (Cook Smart)