Crust-less Mushroom Quiche
Farm fresh eggs, beaten with just the right amount of thick cream, and gooey cheese are added to cremini mushrooms, salty bacon, and fresh crisp broccoli to create a deliciously irresistible quiche that you'll fall in love with.
7 farm fresh eggs
1/2 head of broccoli florets cut small
5 cremini mushrooms quartered
1.5 Cups half and half cream
3 cooked bacon pieces crumbled
1 cup of shredded old cheddar cheese
Salt and pepper to taste
Place bacon in COLD oven and set temperature to 400°F Once oven reached 400°F or when bacon is gently crisped pull out and drain on paper towels. Reduce heat to 375°F
Crack the eggs into a large bowl and thoroughly whisk until lightly frothy. Cut broccoli into bite sized pieces and rinse with cold water and drain. Gently brush mushrooms to clean and then quarter them. Shred 1 cup of the old cheddar cheese. Crumble the cooked bacon.
Add all of the ingredients to the egg mixture stirring gently to combine. Add salt and pepper to taste.
Cook in the oven at 375°F for 35-40 minutes or until set in the center.
Serve with fresh baguette and crisp salad.
*Additions an adaptations of spinach, tomatoes, sweet peppers work great, as well as ham, sausages or go meatless. Add different cheese for a twist. Crust-less quiches are an excellent meal for leftovers as there is no soggy crust to contend with!