Crustless Quiche Bake

By Ellie

6 Person

70 Minutes

788 Calories

Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit!

Ingredients

4 cups shredded Gruyere or Swiss cheese, divided
Dash dill weed
1/2 tsp. ground mustard
3/4 tsp. seasoned salt
3/4 tsp. dried thyme
1-1/2 cups 2% milk
12 large eggs
2 tbsp. sherry, optional
1 jar (2 ounces) diced pimientos, drained
8 green onions, thinly sliced
1/2 cup chopped green pepper
1 pound sliced fresh mushrooms
14 bacon strips, chopped

Method

01

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
02

In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated.
03

In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish.
04

Bake, uncovered, at 350℉ for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting .
05

Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350℉. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Related Tags

Crustless Quiche Bake

4.6

( By Ellie )

Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit!

01 Information

Grade easy
Serving 6 servings
Calorie 788 Kcal
Prep Time 30 Mins
Cook Time 40 Mins
Total Time 70 Mins

02 Ingredients

4 cups shredded Gruyere or Swiss cheese, divided

Dash dill weed

1/2 tsp. ground mustard

3/4 tsp. seasoned salt

3/4 tsp. dried thyme

1-1/2 cups 2% milk

12 large eggs

2 tbsp. sherry, optional

1 jar (2 ounces) diced pimientos, drained

8 green onions, thinly sliced

1/2 cup chopped green pepper

1 pound sliced fresh mushrooms

14 bacon strips, chopped

03 Method

Step 1

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.

Step 2

In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated.

Step 3

In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish.

Step 4

Bake, uncovered, at 350℉ for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting .

Step 5

Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350℉. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.

04 Author