I attempted my very first (crustless) quiche today and all in all, I am happy to report that it was a success!
I got the original recipe from soulflowerfarm and was so excited to try it that I couldn't wait for our own potatoes to be ready! So, the potatoes and mushrooms are store bought, the garlic is from our CSA and the spinach and squash are from our garden.
You start by slicing your potatoes thinly and lining the bottom of a pie dish or cast iron pan with them. Drizzle some olive oil on top, sprinkle on some salt and pepper and put it in a 400 degree oven for about 20 minutes.
While your potatoes are baking, cut up any veggies you want to use and saute them. I used garlic, mushrooms, spinach and squash this time.
Then beat your eggs and add in your milk. The original recipe called for 4 eggs and 1 1/2 cups of half and half. I didn't have any half and half, so I used 1 1/2 cups of milk instead, and since my pan was quite large I used 8 eggs.
Take your potatoes out of the oven, add some cheese (I used fresh mozzarella), put your sauteed veggies on top...
...pour on your milk & egg mixture and (if you really like cheese) add some more grated cheese on top (I used colby jack for the topping...it's what we had and wound up being perfectly fine).
Bake at 425 for 15-20 minutes, then lower the temperature to 325 for another 30-45 minutes. Your quiche is done when you can insert a knife and it comes out clean.
This made for a fantastic breakfast this morning and there is plenty left over for breakfast during the coming week!
Would I do anything differently? I think I will continue to play with ingredients for sure. Green chile and bacon will be the next additions, no doubt. I think I'll try it with half & half, too at some point. Oh, and I'll use less salt. Not sure what happened, but at some point I got a little heavy handed.
What do I particularly love about this recipe? The potatoes as the crust! Brilliant! Thanks for sharing the recipe soulflowerfarm!!!