Butter
Vegetables of choice: spinach, onion, carrots, kale, celery, mushrooms, and/or broccoli, etc.
2 eggs, beaten (use 3 if eggs are small)
3/4 c. flour
1 c. milk
1/2 t. salt
1/8 t. pepper
4 oz. cheddar or other type of hard cheese, grated, divided
Grease pie plate with butter. Preheat oven to 425 degrees.
Saute vegetables in butter until crisp-tender (or use leftover cooked vegetables without sauce). Place cooked vegetables in pie plate.
In separate bowl, beat eggs. Add flour, seasonings, and milk. Add 3/4 of the grated cheese. Pour egg mixture into pie plate, over vegetables. Bake 30 minutes. Don't overbake.
Remove from oven and sprinkle with remaining cheese. Return to oven and bake about 2 minutes longer, until cheese is melted.
Adapted from a recipe for Crustless Easy Quiche by Betty Batchelder in the Church of the Holy Spirit cookbook, Plymouth, NH. Mrs. Batchelder is the wife of a former chief justice of the New Hampshire Supreme Court.
Made numerous times with various vegetable combinations (tomatoes, broccoli, zucchini, summer squash, potatoes, carrots, etc.), it never fails. Also works deliciously with whole wheat flour and almond milk, although it doesn't rise as much without regular milk.
ReplyDelete2/26/17: I've also added some kale, baby spinach, and/or beet greens to the vegetables to take this in a different direction. Just shred the greens and saute them with the other vegetables. Super easy and a healthy way to eat more greens.
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