Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Watch how to make this recipe.
Crust-less Quiche
Serving a hearty, homemade breakfast is easy when you have a well-stocked pantry. Thanks to canned veggies, prep time for this dish is just minutes, but the raves will last much longer.
- Level: None
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 8 Servings
- Level: None
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 8 Servings
Ingredients
4 large eggs
1 1/3 cups milk
2 teaspoons cornstarch
1 teaspoon dried mustard
1/2 cup chopped scallions
1 (4 oz. can) sliced mushrooms, thoroughly drained
1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained
1/2 cup diced honey-baked/deli ham
Kosher salt and cracked black pepper
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 1/2 cups plain croutons
Directions
- 1. Preheat the oven to 375 degrees F.
- 2. In a large mixing bowl, whisk eggs together with milk, cornstarch, and mustard.
- 3. Stir in scallions, drained mushrooms, tomatoes, and ham. Season liberally with salt and pepper. Transfer mixture to a 9-inch pie plate or quiche dish.
- 4. Top with shredded cheese and croutons. Bake until the center is set 30-35 minutes. Let cool on a wire rack. Serve warm or at room temperature.
