Something about the title seems entirely immodest  😮  …..perhaps it should be called “crustless quiche”?

This is a very easy breakfast, lunch, or dinner meal.  We usually double the recipe because it’s such a healthy and yummy leftover.

 

Vegetarian Naked Quiche

5 eggs

1/3 C milk

1/3 C rice milk (unsweetened)

¾ C asparagus, chopped

½ C tomato, chopped

½ C cheddar cheese, grated

½ t pepper

 

 

Greek Naked Quiche

 

5 eggs

2/3 C rice milk (unsweetened)

1 ½ C baby spinach

½ C sun-dried tomatoes

¼ – ½ C black olives, chopped

¼ C feta cheese

 

 

1. Preheat oven to 375 degrees

2. Oil / spray a 9” pie pan

3. Chop veggies into bite-size pieces

4. Whisk eggs, milk, and spices together

5. Put veggies (and meat if using) into the bottom of the pan and spread out evenly

6. Pour egg mixture over veggies, – leave ½” of space under the lip of the pan

7. Sprinkle additional spices over the top, if desired

8. Cook for 30-50 minutes, or until set and lightly browned on the top. If at

30 minutes, he top is browning too quickly, cover lightly with foil.