Looking for a quick and easy brunch recipe? This crustless quiche is super simple and easy to adapt to what you have on hand. It’s protein packed and a great make ahead option for a fast weekday breakfast.
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Truth be told there are very few foods that I feel are worth the extra bother of raising yourself or buying directly from the farm. I’ve raised my own veggies, pigs, chickens and cows and I don’t think there is much taste difference between the food I grew myself and the stuff at the store. Not knocking the totally self sustainable thing, I just have to weigh time vs convenience. Dairy farming takes up a lot of my time, so I can’t spend hours each day tending to extra animal chores or pulling weeds every day from massive garden plots. I do make exceptions to this thought train for a few homegrown items.
First, fresh tomatoes should never come from the grocery store, especially out of season. (2020 update- I found a brand of tomatoes that have good flavor even in February! Check out Campari cocktail tomatoes, I usually get them at Costco. Shout out to those plant breeders for figuring that out!) The second exception is chicken eggs. I never knew what I was missing from life until I had my own chickens. There is no comparing the white shelled and pale yellow yolked chicken egg from the store to the orange yolk of a chicken egg you just grabbed out of the coop. Not slamming egg farmers, not everyone can have or wants to have their own chickens, that’s for sure! I have zero worries about buying store eggs but with the longer days my chickens have kicked egg production into high gear and I have a lot of eggs to use up.
2020 Update- The owls ate all my chickens a few years ago. Now that we have kids I no longer have time or the desire to care for chickens and I am back to store bought eggs and that’s OK with me.
So let me start off by saying that I have always called this crustless quiche recipe egg strata. It wasn’t until just now when I googled the term “egg strata recipe” to find out how the “experts” tell you to make this that I found out that really my recipe isn’t an egg strata at all. It doesn’t have layers, apparently, stratas are supposed to have layers. So after some more googling I guess what I made is a crustless quiche. Whatever you want to call it, it’s tasty, easy and a great way to use up leftovers.
When I make this recipe I clear out the fridge. I grab all the little bits of veggies I have left that aren’t really enough to make something else with. This recipe can be super simple, using just ham, broccoli and cheddar or you can live it up and really clean out the fridge. Sometimes I take this in a south-of-the-boarder direction and use leftover taco meat, black beans, green chilies and salsa and top it with sour cream, black olives and avocado. Other times I go Italian and use tomatoes, spinach, ham, roasted red peppers, zucchini and smoked string cheese. This dish is super flexible and tastes great no matter how simple or elaborate you go.
Apparently it’s not egg strata- The perfect for brunch crustless egg quiche recipe.
Difficulty: Easy8
servings10
minutes25
minutes35
minutesA quick brunch recipe that uses up whatever scraps you have left in your fridge. It reheats well so makes a great protein packed breakfast that you can make ahead.
Ingredients
12 eggs
1/2 cup milk
2 Tbs butter
1/2 cup sliced ham, cooked bacon or sausage
1/2 cup shredded cheddar
1/2 cup feta/cream cheese/string cheese or other cheese cut into bite size chunks
2 cups misc vegetables such as spinach, peppers, mushrroms, olives, tomatoes, onions, broccoli, black beans ect.
1 Tbs garlic
Salt and pepper to taste.
Seasonings to taste- Such as hot sauce or Italian seasoning.
Directions
- Preheat oven to 350
- Crack and whisk eggs. Add milk and whisk until combined.
- Using a large oven safe skillet and on medium high heat, saute any raw veggies such as onions or peppers with the garlic and butter until slightly soft. Add your other veggies and meat and your seasoning. Cook until everything is heated through. (If using frozen or canned veggies be sure to drain as much liquid as possible)
- Turn heat to medium. Add whisked eggs and chunks of cheese and stir just until everything is combined. Stop stirring and continue to cook for 5 minutes or until bubbles appear.
- Place uncovered pan in oven and set timer for 15 minutes. After 15 minutes pull the pan and sprinkle with shredded cheese.
- Turn oven to broil and cook just until cheese is melted and browned. (2-3 minutes)
- Allow to cool slightly before serving.
Notes
- This recipe reheats well so sometime I make a big pan and then reheat it in the microwave through out the week for breakfast.
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That sounds like the kinda cooking that occurs in my kitchen!
I am pretty bad at real recipes. I just add some of this and some of that and call it good.
The recipe looks fabulous BUT the chickens are gorgeous! We used to have every variety of chickens and bantams known to mankind…loved those Araucanas’ blue eggs! Still have some that we blew out one Easter. Are those German Spitzhauzers (sp?) with the fluffy tail feathers?
Thats so freakin funny you said bloods and crips!!! SO great. This recipe looks pretty, I wonder if you could freeze it?
I’ll have to remember this one! Looks really easy and you could make it to feed a lot of people! I’ll keep it in mind for when the family is visiting someday.
It can feed a small army for cheap!