Crustless Breakfast Quiche
 
 
Author:
Ingredients
  • 6 oz sliced ham, diced into ¼ inch pieces
  • 4 extra large eggs or 5 smaller eggs (about 1 cup)
  • ½ onion (medium), minced
  • 1 teaspoon garlic paste
  • 1 cup 1% milk
  • 2 oz goat cheese, broken into crumbles
  • 2 oz monterey jack, shredded
  • 2 oz sharp cheddar, shredded
Instructions
  1. Instructions:
  2. Preheat oven to 350F
  3. Combine and mix all ingredients in a large bowl.
  4. Pour into glass pie baking dish
  5. Cook 45 to 50 minutes (look for small bubbles on top).
  6. Allow to rest for 5 to 10 minutes before serving.
Notes
I don't always follow this exact recipe for the types of cheeses above. I just use whatever I have on hand and use 6 ounces total. My only recommendation is that if you use goat cheese, just use 2 ounces along with 4 ounces of other cheeses since goat cheese can get pretty overpowering.

If you want to make it with crust, here is the easy way to do it:

Preheat oven to 450F
Place a Pillsbury Pie Crust (found in refrigerated section) into a glass pie baking dish.
Poke holes in the crust with a fork.
Pre-bake pie crust for 10 minutes (according to package directions)
After completed remove it from the oven and reduce the oven temperature to 350F.
Continue with recipe by adding the quiche filling to the crust.
Use foil or a pie ring to wrap around edge of crust to protect it from burning.
Recipe by The Root Family Review at https://www.rootfamilyreview.com/?p=352