Crustless Quiche

In the summer, meals at our house get simpler. I especially like versatile recipes that can be adapted for whatever kind of vegetable is in season, such as great green vegetable pasta, crockpot chicken, roasted vegetables, and beef and vegetable casserole.

One of our favorites is quiche. I rarely bother with a crust, just dump it into a pan. This recipe can be used with any kind of vegetable. It is a good way to use some leftover meat, like ham, beef, or chicken. But I sometimes let out the meat and just add more vegetables.

The variations with different vegetables, kinds of cheese, and seasonings.


Crustless Quiche


1 cup chopped vegetables
1 cup chopped cooked meat (or more  vegetables)
1 cup cheese
3 eggs
1 1/2 cup milk
1/2 cup flour
salt and pepper to taste

Layer vegetables, meat, and cheese in pie pan or 9x9 casserole. Combine remaining ingredients and pour over top. Bake at 375 for 45 minutes or until knife comes out clean.