Fast Crustless Quiche

My last post of the year highlights a recipe that comes from my mother. It is her go-to, quick & simple, use-up-leftovers recipe. I've always loved it. Blending the eggs in the blender really makes the quiche light and airy. Plus, who needs all the extra calories from a crust. This one is just as delicious without.

Recipe

First butter a 10-inch pie pan or quiche pan

Sprinkle 4 oz of cheese and your main ingredients into the pan

In a blender combine and blend for 1 minute:
4 unbeaten eggs

½ cup chopped onion

½ cup flour - I use whole wheat and sometimes only half as much

(and sometimes none - the flour settles to bottom of dish and forms the "crust" but you don't really need any type of crust with this quiche)

2 tablespoons melted butter

1 teaspoon salt

pepper to taste

1 ½ cup milk

dash of Tabasco 

Pour over ingredients in pie pan and bake for 35 minutes at 350 degrees.

Let stand 3-4 minutes before serving


HaPpY nEw YeAr!