Crustless Egg and Cheese Quiche

Delicious & easy. Doubled recipe for large group. Used gluten free breadcrumbs, but think they could be skipped altogether. Also bought pre-sliced cremini mushrooms making it even faster to prep.

Made almost as directed but added 10 oz of frozen spinach which I microwaved, drained and cooled. Used King Oyster mushrooms and sauted a few leeks instead of onions. Layered them all as noted in the recipe. Delicious.

I substituted 3 cups of buttermilk in the place of the half and half and milk, used 5 eggs, and for veggies I sautéed a half an onion, diced, and a bunch of chopped collard greens and just 4 thinly sliced mushrooms. I also added a cup of sautéed tofu cubes. 45 minutes at 330 degrees. The whole thing came out exquisitely perfect. Creamy and fluffy and not watery in the least.

This was huge success! I made the following substitutions: shake of ground cloves instead of nutmeg. Salt and black pepper. No parm, no mushroom, but some cubed ham steak pieces. ~1 c of cheddar cheese. I cracked four eggs into a glass measuring cup, then filled with evaporated milk until total volume was 2 cups. I think I saw somewhere 0.5 c total liquid per egg used is a good ratio. Worked for me! Buttered 9" pie dish, covered the bottom with breadcrumbs, added ham then cheese then egg mix.

This worked out wonderfully. I added shallots(and cooked with mushrooms) because I now love them. Cooked for 45 minutes, but had intention of cutting pieces and reheating the next day in a toaster oven. It worked out well. Very easy dish and perfect for a Christmas breakfast. Oh, used 5 eggs not 4, after reading other notes. Will actually use 6 eggs next time, but everything else the same.

Followed the recipe , let it cook 5 minutes more ( my oven is off a little) it was perfect . My entire family loved it . Will make again YUM!

Lardons to start, then fished them out and fried onions, peppers and scallions. No mushrooms. Chunks of stale bread instead of fine bread crumbs. Voila, western omelette style quiche. I know, didn't follow the recipe but it can be changed a bit for a yummy lunch.

Used Panko instead of plain bread crumbs. 1.5 Cups of cream no milk. Came out perfectly in 45 minutes. This will now be my go to quiche base.

Like others, I increased the recipe. Used 4 cups half and half, 12 eggs, 2 cups cheese. Was perfect proportions. I cooked at 325 for 70 minutes. Top rack.

Made in a 7”X10” casserole. Followed recipe but used 6 eggs instead of 4. Cooked in our Breville toaster oven for 45 minutes, then put under the broiler in gas oven for two minutes. Turned out perfectly. Serves 6-8.

P.S. I made this Roquefort cheese and portobello mushrooms. Oh my god, so good!

I made this a day ahead for a Mother's Day brunch. I doubled the recipe used 2 nine in pie plates. As noted in comments, you can basically add anything you like to the quiche, but I usually make sure that the additions have been sauteed so I am not adding extra moisture to the quiche. I use heavy cream and and whole milk, so I do not have any problems with sogginess after cooking. My family loved this and it's so easy. Great recipe!

For double recipe use 1 1/2 cups each, milk and half-and/half. Cook about 50 minutes

For a double batch, 1 1/2 cups each milk and half-and-half

Made with potatoes and scallions instead of mushrooms. Used dill instead of nutmeg. Sliced potatoes really thin (about 4-5 medium small) and cooked them in butter. Threw in scallions cut in the bias. Used labneh and cream cheese instead of cream. Delicious!!!!