Recipe courtesy of Kelsey Nixon
Crustless Quiche
Total:
1 hr 10 min
(includes cooling time)
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 10 min
(includes cooling time)
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • Nonstick cooking spray
  • 4 large eggs
  • 1 1/3 cups milk
  • 2 teaspoons cornstarch
  • 1 teaspoon ground mustard
  • Half of a 14.5-ounce can diced tomatoes, thoroughly drained (see Cook's Note)
  • One 4-ounce can mushrooms, thoroughly drained
  • 1/2 cup diced thick-sliced deli ham
  • 1/2 cup chopped scallions
  • Kosher salt and cracked black pepper
  • 1 1/2 cups plain croutons
  • 1 cup shredded Cheddar
  • 1/2 cup grated Parmesan

Directions

Preheat the oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.

In a large mixing bowl, whisk together the eggs, milk, cornstarch and ground mustard.

Stir in the drained tomatoes, mushrooms, ham and scallions. Season liberally with salt and pepper. Stir in the croutons before transferring the mixture to the prepared pie plate. Top with the Cheddar and Parmesan.

Bake until the center is set, about 30 to 35 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Cook's Note

You can use the remaining half can of diced tomatoes in Chicken Pozole. Smaller sized croutons work best.

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