Every once in a while I don’t really feel like being very creative and quiche kind of seems to be a great basic. I don’t care for fried eggs , but this makes the perfect easy-bake dinner and I do enjoy it.

My quiche is a lazy version. I seem to struggle making a basic pie crust so I skip that. Many of the recipes I have seen use cream, cottage cheese, cream cheese, or sour cream. I usually make this when my fridge is not very full so I don’t usually have these things on hand. That’s what I love about this dish-it’s always a little bit different based on the little handful of veggies I happen to have left in the bottom of my veggie drawer. You can change out any of the veggies or spices according to taste. I like a little tabasco in the eggs, and salt and pepper to taste. Often I don’t cook with salt simply to help lower our intake. We salt at the table so it isn’t missed. My kids love ketchup with any egg dish, and usually the grown-ups will eat it with salsa. High in protein and veggies, easily tailored to match any picky eaters, and easy to make.

prep time:15 minutes, bake time 30

Easy-Bake Crustless Quiche:pre-heat oven 350′

• diced bacon or ham
• (optional-use butter to cook veggies if you don’t do bacon)

then add

• 1/4 onion, diced
• 4 mushrooms, sliced
• 1/4 sweet pepper (any color is good)

In a bowl beat 10 eggs until fluffy, stir in semi-cooled veggies

• add: handful fresh baby spinach
• 1 cup grated cheese-as long as it’s good cheese (not processed stuff)
• 1 tbs fresh parsley (or 1 tsp dried parsley or dill)

mix together, pour into well greased pie dish and bake at 350′ for about 30 minutes or until the center no longer jiggles.

Let cool at least 10 minutes before serving-can be served with salsa (yum) and/or ketchup.

Leftovers are easily reheated in the microwave!