Crustless Quiche

A quiche is the perfect brunch item. It is savory, it looks great and it is so very versatile. The hardest part is making the pie crust for the bottom. So I just skip that step. And guess what? It still turns out delicious.

This quiche doesn't have a recipe. It has guidelines. That way it is totally customizable. Which apparently is not a word.

1. Preheat oven to 400. Spray a quiche/tart/pie pan with non stick cooking spray

2. Pick 1/2 cup meat. Try sausage, bacon, ham, turkey or not at all. Cook it in small pieces and put in quiche /pie pan.

3. Pick 1/2- 1 cup veggies. I would try a combination of some of these: spinach, kale, zuchinni, onion (red or yellow), mushrooms, bell peppers or artichoke hearts. Saute your veggies in a little olive oil and add to meat.

4. Over the veggies and meat pour the following: 4-6 eggs and 1/3 cup dairy (milk, half and half, heavy cream)

5. Add some spices: salt, pepper, garlic, basil, chili powder, parsley, oregano etc

6. Sprinkle with 1/4 cup cheese: cottage cheese, cheddar, mozarella, swiss, pepperjack, parmesan, feta, smoked gouda, and so on.

Bake for 25-30 minutes until cheese on top is bubbly and browning.

The real trick to this is choosing the right combination. Some things just taste better together. Here are some good combinations if you needed ideas.

Italian: Italian sausage, onion, mushroom, basil, garlic, oregano with mozarella and parmesan.

Mediterranean: Zuchinni, onions, asparagus, mushrooms, sauted in balsamic vinegar, rosemary, oregano and feta.

Country: Bacon, ham, potatoes(baked), onions, cheddar

Lorraine: Bacon, onions, cayenne pepper,  swiss

Spicy: Hot sausage, spinach, jalapenos, onions, cayenne pepper, pepperjack cheese