Quick Crustless Quiche

Name: Quick Crustless Quiche
Ingredients: 1 tbsp oil; 1 cup cooked cubed squash (I used butternut, but any would work); 3 big leaves of chard or kale, center rib removed, washed and sliced to ribbons; Salt and Pepper; 8 eggs; 1 cup whole milk; 1 cup grated hard cheese, like pecorino or manchego; 1/2 tsp salt (if using a salty cheese, use a little less); 1/4 tsp nutmeg; Freshly ground pepper

I have guests coming over in 1 hour for breakfast and one is gluten free, one is a vegetarian, and they have a 10-month old daughter-- what to make? In the fridge I spy a dozen eggs, some guernsey milk, some cheese, some leftover cooked squash.... quick crustless quiche it is!

1 tbsp oil

1 cup cooked cubed squash (I used butternut, but any would work)

3 big leaves of chard or kale, center rib removed, washed and sliced to ribbons

Salt and Pepper

8 eggs

1 cup whole milk

1 cup grated hard cheese, like pecorino or manchego

1/2 tsp salt (if using a salty cheese, use a little less)

1/4 tsp nutmeg

Freshly ground pepper

Set a timer for 1 hour, and set your oven to 375

Spread a little butter or oil on the bottom and sides of a pie dish

Spread squash or sweet potato bites evenly on bottom of pan

Next layer, chard ribbons

In a glass mixing bowl, mix together the eggs, milk, cheese, salt, nutmeg and some pepper

Pour egg mixture over top of squash and chard

Bake 30-40 minutes, or until lightly golden on top and not jiggly in center

Let rest at least 10 minutes and serve. Stop the clock!

CategoryBaking, Breakfast & Brunch, Cat McAllester, Holidays, Main CourseTags#chard, #cheese, #eggs, #greens, #kale, #quiche, #squash, #sweetpotatoes

Ingredients