For this week’s What To Eat Wednesday, I am sharing with you all yet another recipe courtesy of my husband. While I have always enjoyed quiche at bridal showers and post wedding brunches, I always found myself leaving most of the crust on my plate and I certainly never attempted to make one at home! However, upon meeting my husband, I discovered that he too enjoyed a delicious flavorful quiche sans crust. “Hey
Joey Ray, gimme a quiche without the crust!”… sorry I digress. Anyway, one Christmas morning before heading to my parents, he decided to attempt his first crustless quiche. He made two different versions and my family was clamoring to eat them. Suddenly, life was filled with more quiche and less crust and a tradition was born! They are such a hit that I put in my order with my “personal chef” if I have a pot luck to attend, or am hosting a morning gathering (all my past fellow preschool Moms must remember them!). Often times on Sundays, he will make two and we all enjoy them for a super easy breakfast all week long, even our boys!
So, from our kitchen to yours, I give you the recipe for one of the many crustless quiches that we love!
~Chopped smoked Gouda (equivalent to 3-4 deli slices)
~6 slices of bacon (cooked and coarsely chopped)
~Shredded potatoes (enough to cover bottoms of pie tin/plate)
~1/4 cup Milk
Sauté potatoes in either butter or oil until brown and layer in pie tin/plate.
Mix eggs, chopped Gouda and cooked/chopped bacon in a bowl. Add 1/4 cup of milk and pour over potatoes.
Bake at 350-375 depending on oven for 20-25 min until top is golden brown.
Let cool/settle for 10 min before slicing/serving.