This crustless quiche is the large format breakfast dish that will cure all your hosting anxiety. It's perfect to whip up for a day like Thanksgiving or Christmas when you are hosting a big dinner but still need to feed your guests breakfast or brunch. Make it in advance for optimal time saving.
Any assortment of mix-ins such as:
EQUIPMENT:
NOTES:
Ingredients:
- 10 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Any assortment of mix-ins such as:
- About 2 cups coarsely chopped fresh greens, such as arugula or baby spinach
- About 1 cup cooked vegetables, such as zucchini or eggplant
- About 1 cup frozen hash browns or shredded potatoes
- About 1 cup finely grated cheese, such as Gruyère, Swiss, or cheddar
- About 1 cup cooked meat, such as bacon, ham, or sausage
- About 1/4 cup finely chopped fresh herbs, such as Italian parsley or chives
EQUIPMENT:
- 4-quart (or larger) mixing bowl
- Whisk
- 9x13-inch baking dish
Instructions:
- Heat the oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish.
- Whisk the eggs. Place the eggs in a large bowl and whisk until fully beaten.
- Whisk in the milk, salt, and pepper. Add the milk, salt, and pepper, and whisk until frothy.
- Add the mix-ins. Stir in any mix-ins such as meat, cheese, vegetables, or herbs. At this point the casserole may be refrigerated overnight, or frozen. (If freezing, thaw overnight before cooking and proceed to bake as directed below.)
- Bake for 45 minutes. Pour into the prepared baking dish. Bake until puffed around the edges and a tester inserted in the center comes out clean, about 45 minutes.
NOTES:
- Make ahead: The unbaked casserole can be covered and refrigerated overnight or frozen for up to 2 months. If freezing, thaw overnight before cooking and proceed to bake as directed below.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
