I did also do lots of cooking for friends and family. I made some Mexican Lasagna and I also made Crustless Quiche which was my favorite of all the cooking I did. The people receiving these gifts of food also agreed. (although the Mexican Lasagna was a very close second)
So I thought I would offer up my recipe for the quiche for you to enjoy. I love it for breakfast each morning. It is so easy to just take a slice out, heat in the microwave for about 50 seconds and viola! Breakfast is ready!
Broccoli, Spinach, Mushroom Crustless Quiche
6 + 1 large eggs
2 Cups Fresh Spinach chopped roughly
1 broccoli Crown (steamed until barely cooked)
1 cup fresh chopped mushrooms
2 cups of Shredded cheddar or whatever cheese you wish!
1/2 tsp each, onion powder, garlic powder
12 drops of Worcestershire sauce
1 – 2 tsp of Sriracha sauce (even if you don’t like spicy food, 1 tsp will not make it spicy. It does add wonderful flavour to this quiche)
A few dashes of Salt and pepper if you wish.
Preheat oven to 375 Grease a large 10” pie plate with oil. Making sure to cover right to the edges
(I use extra virgin olive oil for everything)
Beat 6 eggs
Stir in 1.5 cups of the shredded cheese and all the spices and sauces.
Add Spinach and mushrooms and mix well with the egg mixture.
Pour this mixture into the pan
Beat the last egg
Add the steamed broccoli over the top of your mixture, pour the beaten egg over and sprinkle the last 1/2 cup of cheese on top.
Bake in preheated oven for approx 30-40 minutes until knife comes out clean about 1/3 of the way in. It is fine if the middle is a little moist but not wet when you take the knife out.
Note: I put a cookie tin under mine, just in case it overflows a bit into the oven.
Allow to cool for approx 20 minutes in the pan before slicing.