Our family is a big proponent of breakfast foods for any meal. I love to make all kinds of egg dishes but this is by far my favorite. Creating a filling crustless quiche took a bit as my first attempts, although tasty, were much smaller than this recipe. The big difference is the increase in the number of eggs. That brings about the increased size of the quiche. The cheese on the bottom forms a nice, crust-like layer. I know many people think the crust is the best part, but I find I don’t miss it with this recipe. Enjoy!
You can use any filling with the basic components. These 2 are our family favorites.
• 8 eggs
• 1 C almond milk
• 2 C shredded cheese of your choice
• 1 pkg. frozen chopped broccoli
• garlic powder
• Penzey’s Parisienne herbs
• salt and pepper
Preheat oven to 375. Defrost broccoli in the microwave, drain well and let cool. For this quiche, I used cheddar cheese. In greased deep dish pie pan, spread the cheese on the bottom, then layer the broccoli. Sprinkle seasonings on the broccoli. In a separate bowl, whisk the eggs until fully beaten. Add the almond milk and stir well. Gently pour the egg mixture over the broccoli. Bake until the egg is set and toothpick comes out clean (45 – 60 min). Let quiche sit for 5 minutes before cutting.
• 8 to 12 oz. clawmeat depending on preference ( I use Phillips from the refrigerated section)
• 3 cloves garlic, smashed but whole
• 1/2 C chopped leeks
• 1/4 C butter (Fleischman’s unsalted or Earth Balance)
• Penzey’s Italian herbs
• salt and pepper
Preheat oven to 375. In greased deep dish pie pan, spread the cheese on the bottom. For this quiche, I used a combination of mozzarella and parmesan cheeses. In a sauté pan, melt the butter in medium heat. Add the leeks and smashed garlic. Let them soften in the butter. Add the crabmeat and stir until thoroughly heated and coated in the butter. Take mixture off the heat and set aside to cool for a few minutes. In a separate bowl, whisk the eggs until fully beaten. Add the almond milk and stir well. Once the crabmeat mixture has come to room temperature, remove the smashed garlic. Evenly spread the crab on the shredded cheese layer. Sprinkle the herbs, salt and pepper on the crab. Gently pour the egg mixture over the crab. Sprinkle a handful of shredded parmesan on top. Bake until the egg is set and toothpick comes out clean. Let quiche sit for 5 minutes before cutting.