Crustless Quiche

When time is rushed a fast meal can be prepared that has nothing to do with “Fast Food”. That happened over the weekend when we were faced with more commitments than a sensible schedule should contain. We answered one dinner challenge with an excellent crustless quiche being prepared and served in less than an hour. A cup of tomato soup preceded the quiche and was prepared in about 10 minutes while the quiche was in the oven.

A Quick Quiche

Ingredients:

5 large eggs
3 slices crisply fried bacon (broken up)
¼ cup diced onions
1 cup blanched spinach
Several sliced mushrooms
One cup finely shredded cheeses (Jarlsburg-Asiago-Feta)
1 cup half & half
½ tsp salt
Fresh ground pepper
1Tablespoon Extra Virgin Olive oil
Several dashes of Cholula

Preparation:
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Step 1. In olive oil, sauté onions & mushroom for several minutes add spinach for last minute
Step 2. Whip eggs in bowl –add half & half-salt & pepper –dash of Cholula hot sauce
Step 3. Butter pie dish and then cover bottom with ½ cup cheese
Step 4.add veggies & bacon to dish
Step 5. Pour in egg mixture with remaining cheese
Step 6. Bake 40 minutes in 375’oven till inserted toothpick or skewer comes out clean

Service: Invert onto serving plate and cut into 6 slices

Quick Tomato soup to serve while the Quiche is finishing in the oven

In a sauce pan sauté several diced Roma tomatoes and ½ cup of diced onions
After a few minutes add a can of Campbell’s Tomato Soup and a can of milk along with some fresh basil.
Heat thoroughly and serve in a small bowl with a sprinkle of crumbled Feta cheese centered on the soup—Hide the Campbell’s can and no one will guess and I’ll never tell

Note: The cheeses for the quiche were what we had on hand. Use what you prefer and have at hand, but use several types if possible.
Break up the bacon but do not crumble