November 8, 2012

Crustless Quiche

If you are anything like me, you enjoy an easy breakfast dish that you can litterally throw together the morning of, and toss in the oven. This crustless quiche is that recipe! It's so healty, full of veggies and protein and of course, bacon!!!! This is the recipe you can use to impress the family on Thanksgiving or Christmas morning!

I had a few friends over for brunch last week, and this is one of the things I made. I cooked the bacon and the mushrooms the night before and just threw it all together the next morning. The worst part about a quiche, it takes 45-60 minutes to cook!!!! I don't have that kind of patience!!!!!

Crustless Quiche

8 Eggs, Scrambled (I whipped mine for 2 minutes. Makes a HUGE difference!!)
2 On The Vine Tomatoes, Sliced
1 Small Package of Mushrooms, Cooked
8 Slices of Bacon, Cooked then Chopped (You could also use any pre-done bacon, about 1/8c)
1/8c. Chopped Onion, Cooked or Raw, I like to cook them with the Mushrooms. (Yellow or Sweet)
1t Sea Salt
1/2T Black Pepper
1/2t Garlic Powder
Cheese of your choice. (I used Fetta)

Preheat your oven to 350 Degrees and grease a glass pie plate VERY WELL. Scramble or Whip your eggs well. If you whip them, they will double in size and make your quiche light and fluffy!!! Combine your eggs, Mushrooms, Bacon, Onion, Garlic and S&P in a mixing bowl.

Take one of your sliced tomatoes and use the four or five slices it makes and lay on the bottom of your pie plate. Pour over the egg and veggie mixture and then add the other sliced tomato on top. Place on a cookie sheet that is covered in aluminum foil and place in the preheated oven for 45-60 minutes, or until the center of your quiche is firm to the touch.

Remove from the oven and sprinkle your desired amount of cheese, let stand for five minutes and then slice and serve.

This dish will serve 8. Serve with a loaf of banana bread and fruit skewers drizzled with chocolate for a nice brunch!!! ENJOY!!!

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