Crustless Quiche!!

Today’s Lesson: The Incredible Edible Egg

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For years I bought “cage free” eggs thinking I was buying eggs from chickens living outside, eating bugs, feeling the sun on their feathers, just being a chicken.  Well I found out that “cage free” only means their cages are slightly bigger than normal and that they get limited access to fresh air or open air.  The condition most laying hens are confined to are grotesque and inhumane.  Now I buy my eggs from a local farm where I know that the chickens are raised humanly and do get to live their lives outdoors.  So look for eggs that specify pasture raised or humanely raised.  If you’re buying them from a local farmer you can ask and make sure the eggs come from chickens living in good conditions.  Yes these usually cost a bit more but it’s worth every penny for you and the chickens.

I came up with this crustless quiche when I had to bring something to a potluck where there were a few gluten intolerant people.  You still get the same great flavor just minus the carbs.  I still like quiche with crust but I love that I can throw this one together even if I don’t have a pie crust on hand.  And of course with this recipe feel free to add in or subtract any veggies or meat that you like.

Crustless Quiche

5 eggs “pasture raised”

½ cup of milk

¼ red pepper chopped

½ a med white onion chopped

1 cup mushrooms sliced

2 cups kale chopped

1 cup of mozzarella cheese

3 cloves garlic minced

1 cup halved cherry tomatoes

Olive oil

Salt and pepper

Pre-heat your oven to 350 degrees.  Sauté the pepper, onion, mushrooms and garlic on med high with olive oil for about 5 min.  Next add in the kale and stir around until it gets soft and limp, about 5 min.  Remove the vegetables from the pan and put them into a bowl so they can cool a bit and salt and pepper them.  Beat the eggs and add in the milk and half of the cheese, add some salt and pepper to the mix.  Now that the veggies have cooled a bit add them to the egg mixture and stir everything together.  Add the mixture to a well greased pie pan or any pan about that size and depth.  I like to add the tomatoes now so they are at the top and they give you a burst of flavor.  Put the quiche in the oven for about 45 min.  Add the remaining cheese to the top about 5 min before the quiche is done.  I usually stick a knife in the middle, if it comes out fairly clean it’s done.  If it comes out with raw egg on it, then it still needs some more time.  I like to serve this quiche warm with a fresh, cold side salad. This is a great light dinner or delicious brunch idea.

Bon appétit!

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