My husband loves this crustless quiche -- he said he can have it every day for breakfast. It amazes me how he can eat the same meal over and over again without getting bored. But who am I to complain, his non-pickiness for food saves me the trouble of having to spend time to discover new and creative breakfast recipes :)
I've made several versions of this crustless quiche (using different techniques and ingredients) before I felt it was good enough to share with you all. What I learned, aside from eggs at the farmers market (costing $8 a dozen) should not be used for trial and error, is:
- to soften butter and butter up your baking pan well so the quiche releases after being cooked
- to squeeze out the juices from your watery vegetable, such as zucchini, before baking
- quiches are hard to photograph (sorry if my photographs are not as appetizing but I promise that the recipe is really good!)
- you can use your left over meats to make this quiche! yay! no waste!
I would normally use a nut bag (a.k.a. mesh bag) to squeeze out the juices from my vegetables if needed but I reorganized my kitchen and forgot where I placed the bag. I guess my organizing skills aren't that great. Due to the missing nut bag, I realized that I could just use kitchen paper towels to squeeze out the liquid. It worked pretty well! Another trick I want to share with you, and this I learned from my mom, is before you crack the egg, give it a good shake. The shake releases the egg white from the shell so you won't have to deal with stuck whites after you crack you egg -- neat right?!
Beef and Vegetable Crustless Quiche
Ingredients:
8 eggs
2 zucchinis (about 1 pound)
2 small carrots (about 1/4 pound)
8 eggs
12 ounces ground beef
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon salt
1 tablespoon butter, room temperature
2 plum tomatoes, sliced
Preheat oven to 375°F.
Beat the eggs in a bowl. Set aside.
Shred the zucchinis with a food processor using the shredding disc or shred with a grater. Squeeze the excess liquid from the shredded zucchinis.
Shred the carrots and combine with zucchini in a large bowl.
In a separate bowl, combine ground beef with the spices and salt. Add to carrots and zucchini.
Pour eggs into the beef and vegetable mixture and combine well.
Butter a 9x12 baking dish. Pour the egg mixture into the dish and spread out evenly. Layer the sliced tomatoes on top of the egg mixture. Bake for 40 minutes.
Ingredients:
8 eggs
2 zucchinis (about 1 pound)
2 small carrots (about 1/4 pound)
8 eggs
12 ounces ground beef
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 teaspoon salt
1 tablespoon butter, room temperature
2 plum tomatoes, sliced
Preheat oven to 375°F.
Beat the eggs in a bowl. Set aside.
Shred the zucchinis with a food processor using the shredding disc or shred with a grater. Squeeze the excess liquid from the shredded zucchinis.
Shred the carrots and combine with zucchini in a large bowl.
In a separate bowl, combine ground beef with the spices and salt. Add to carrots and zucchini.
Pour eggs into the beef and vegetable mixture and combine well.
Butter a 9x12 baking dish. Pour the egg mixture into the dish and spread out evenly. Layer the sliced tomatoes on top of the egg mixture. Bake for 40 minutes.
