Weekends are the best! Monday through Friday I love making breakfast in bed for my hubby, but on the weekends we sleep a little longer, read and relax and enjoy a late breakfast. This morning I made a simple quiche that I discovered many many years ago from one of my mothers 1970’s cookbooks. After I made it about 20 times it dawned on me there was a little math breakdown that could be re-configured for more or less people. After that, I started really switching up what I put in it. Quiche is one of those things that you can add about anything to. This version is definitively lighter than a traditional quiche, yet flavorful and extremely versatile. I’ve served this dish with a salad at many women’s luncheons, and I’ve even made it with roasted garlic, English cheddar and crab meat…
Super Simple Crust-less Bacon and Two Cheese Quiche
1 1/2 cup milk (I used 2%)
15 saltine crackers
Now this is the basic recipe. This makes enough for 4 people. Here is the math to add or subtract the amount of people you are making it for. *(1 egg = 1/2 cup milk = 5 saltine crackers). If you want to make it for more people you need to use this formula for each extra egg added. If you want to make it in a ramekin for just you, the idea is the same 1 egg = *. Any questions?
To the above basic recipe I added…
3 pieces cooked cut up crisp bacon
1/2 cup Swiss cheese
1/2 cup cheddar cheese
3/4 cup chopped fresh broccoli
salt & pepper
Preheat oven to 350 °F. Mix all the ingredients together and pour into a greased pie or casserole dish. Add chives to the top for freshness and garnish. Bake for 40 to 45 minutes.