Crustless quiche with greens

Dark Days this week was about as quick and easy as they come, in part because I didn’t have the energy to try to come up with something creative, and in part because we’ve had a lot of pork lately (even bacon has its limit, which I didn’t know was possible), and I wasn’t really feeling squash and potatoes, which is about the extent of what’s left from the garden. I still have some beets and carrots outside, but I wasn’t about to go digging around in snowdrifts last night. So I ended up making a kind of crustless quiche.

Break 6 eggs into a medium bowl, add a little salt, pepper, and any herbs – I used a little dried parsley, but I also tend to like basil with my eggs. Whisk for a minute, until the egg yolks are broken and combined. Meanwhile, saute whatever leftover veggies you have lying around, until just soft. I used some greens and an onion, but just about anything would probably work here. Add the vegetables to the eggs, stir to combine, and pour the entire mixture into a greased 8 or 9″ pie pan. I also topped with a little shredded cheese. The only local cheese I had was flavored with pumpkin and spices, so I didn’t overdo it in case the flavors didn’t mesh, but it did lend a nice hint of sweetness to the finished product. Bake at 350 F for about 25 – 30 minutes (honestly, I didn’t really pay attention to how long I had it in, I just pulled it out when it got fluffy). Cut and serve.

And if you have more than a couple people eating it, I’d double the recipe. We about polished the entire thing off.

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One thought on “Crustless quiche with greens

  1. I have never actually reached anywhere near my bacon limit. I just can’t even imagine a world where that exists! 🙂

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