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Quick Crustless Quiche

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!