Somehow the weekend is over again and I’m searching for ways to make my weekdays (especially those early mornings) run a lot smoother. I talked about my morning routine last week and I mentioned that I normally don’t eat breakfast until 9 am. That means most days I pack it with me to take to the office. Right now my all time favorite thing to eat is crustless quiche! It’s easy to make, delicious and tastes better once it’s been reheated. How does that even happen?!
I’m the pickiest breakfast eater ever. There’s only about three or four things I can eat. I love to make a crustless quiche on Sunday and then take a slice with me to work during the week to reheat for breakfast. The craziest part is I don’t even like eggs but I love, love, love this quiche!
I’ve mastered the perfect crustless quiche base and you can swap out any toppings you like to create the perfect pie. Right now I have two favorites: spinach, cherry tomatoes and feta cheese or broccoli and cheese. I wanted to share my base recipe with you and then you can add in any extras you like! Some good ideas would be: turkey bacon, zucchini, spinach, broccoli, tomatoes, asparagus, the list goes on and on! If you add any vegetables, make sure to cook them before hand!
Prep Time: 5 Min.
Bake Time: 25-30 Min.
- 6 Eggs
- 8 oz Heavy Cream
- 8 oz Shredded Cheese
Preheat oven to 400F.
Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
Whisk together eggs and heavy cream.
**If you’re adding vegetables or meat, make sure they’re precooked and place them in the dish now.
Place cheese in pie dish. Pour egg mixture into quiche pan (over toppings).
Bake for 25-30 minutes, or until center is set and the edge is golden brown – and pulling away from the pan.
Cool for 10 minutes.
- Slice, and serve.
Nothing makes me happier than having a delicious crustless quiche pre made when I’m running behind in the mornings! When I told my friend it actually tastes better reheated she thought I was lying, I swear I’m not though. What is your favorite type of quiche to eat? I’m always looking for new mix ins!