A delicious, filling dish using basic ingredients you have at home.
One of the most adaptable dishes, the quiche, is a yummy and delicious way to use all those items you have in your pantry. Have extra tomatoes, throw them in. Have leftover ham or turkey, add that too. Don’t have flour for a crust? “Not a problem,” says Host Capri in Washington D.C. In this version, host Capri shares her favorite quiche combo made with ingredients readily available at her home. Read on to see how to recreate her take on this easy and delicious meal.
This recipe is a good way to maximize what you may have on hand and can be made for any meal. It was also a hit in my house!Host Capri
What is the story behind the dish?
I had broccoli, eggs, and cheese that I needed to use before they expired. During this time of quarantine, we are even more careful about wasting any food. So, I decided making a quiche would be a good way to maximize these ingredients, but I didn’t want to make crust nor did I have any store-bought crust on hand. No crust? No problem. I made a crustless quiche.
- 1 cup chopped onion
- 1 cup sliced fresh mushrooms (optional)
- 1 cup chopped fresh or frozen broccoli
- 1 tablespoon vegetable oil
- 5 large eggs
- 3 cups shredded Muenster or Monterey Jack cheese (cheddar works too)
- Salt and pepper to taste
- Preheat over to 350 F
- Grease 9” pie plate and set aside
- Sauté onion, broccoli and mushrooms in oil until tender
- Set aside vegetable mix to cool
- While veggies are cooling, beat the eggs then add cheese to the eggs, combining well into a paste-like consistency
- Stir in the veggie mixture to egg and cheese mix combining thoroughly
- Spread mix into greased 9-in. pie plate
- Bake for 40-45 minutes or until a fork is inserted and comes out clean.