Crustless Quiche with Sprouted Whole Grain Cheesy Bread Sticks
This version of “breakfast for dinner” is a little fancier from what I grew up with…which was pancakes and sausage links. When mom pulled out that Bisquick box to start making pancakes, you knew she had a long day and was not in the mood for cooking a sit down dinner!
This dish is also great if you have leftover vegetables from the previous dinner that you know no one is going to actually reheat. I had a lot of mushrooms and sliced peppers from a crudites dish left over from my party over the weekend. And I certainly wasn’t going to snack on them. I don’t snack on veggies….I snack on cookies! So if you have left over broccoli, spinach, even left over meats like ham and turkey, they would all work as well.
Ingredients / serves 2
3/4 cup of half & half or whole milk
1/2 cup diced peppers
1/4 cup sliced mushrooms
1 T butter
1/2 cup of grated Parmesan cheese
1/2 cup of grated Gouda cheese
1/2 t sea salt
1/4 t pepper
Dice up peppers and mushrooms. Saute in a pan with butter for 5-8 min.
Beat eggs, then add milk, salt & pepper. Set aside.
Grate Parmesan and Gouda cheeses.
Lightly butter 2 medium-sized ramekins. Divide cooked peppers and mushrooms in each ramekin as well as divided cheese…leave a little cheese out to sprinkle on top.
Pour egg mixture over vegetable + cheese mixture.
Place filled ramekins on a baking sheet. Put in oven at 400 degrees for 35 min.
*The Quiche will pillow up, but don’t worry, it will deflate once out of the oven.
I served Dan’s Quiche with a side of Sprouted Whole Grain Cheesy Breadsticks that my dad got for me from an awesome little bakery in Bloomsburg called Columbia County Bread open Tuesdays and Saturdays.
I enjoyed my Crustless Quiche with some Sweetened Soothin’ Infusion Organic Herbal Iced Tea by The Barefoot Cook