crustless veggie and bacon cheesy quiche
This quiche recipe has well-beaten eggs with a splash of milk. Lots of good veggies, as well as mushrooms and green onions, make this a perfect weeknight dinner. Serving it with a side of orange juice and homemade sourdough toasted bread. Yum.
prep time
15 Min
cook time
40 Min
method
Bake
yield
8 serving(s)
Ingredients
- 8 large eggs, whisked
- 1/2 medium yellow onion, diced
- 1/2 medium bell pepper, any color, diced
- 1 cup roughly chopped fresh mushrooms
- 2 bunches green onion, diced whites and greens
- 1 1/2 cups shredded cheese, any flavor
- 1/2 teaspoon thyme, sprinkled over the top
- 1/2 teaspoon paprika, sprinkled over the top
- 1/2 teaspoon salt, sprinkled over the top
- 4 pieces cooked bacon, crumbled over the top of veggies
How To Make crustless veggie and bacon cheesy quiche
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Step 1Secure a large deep dish, glass pie dish, grease or spray it with Pam spray or butter. -
Step 2Cut and dice veggies and bacon, and add them to the greased pie dish.
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Step 3Preheat oven to 375 degrees 4. Secure a pan to go underneath your pie dish, such as a jelly roll pan or a cookie sheet.
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Step 4Whisk up eggs for about 6 to 7 minutes until they are frothy. I added a little milk to mine, and you can as well continue to whisk again to combine.
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Step 5The more you whisk, the fluffy they’ll be. I added a little salt at this point as well.
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Step 6Slowly, pour your egg mixture into the prepared veggie bacon dish. Sprinkle cheese over the top.
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Step 7Bake for 35 minutes or until cheese is done and eggs are cooked fully through.
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Step 8Serve. We sliced up some homemade sourdough slices and had orange juice with this meal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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