Use-it-up Quiche!

I looked at my weekly meal plan this afternoon and read, “quiche.”  Oh, I am terrible at making pie crusts.  Looks like my poor family will be suffering through another crustless quiche!  They never complain, and it keeps a little bit of white flour out of their stomachs.  This was one of those “whoops, I have tomatoes about to go bad and a ton of extra sour cream in the fridge that we didn’t use up for our Super Bowl party” recipes.  J

Crustless Quiche

Ingredients:

3 slices uncured bacon, chopped

1 medium onion, chopped

2 roma tomatoes, chopped

2 cups spinach

7 eggs

½ cup milk

½ cup sour cream

1 cup grated cheese

1 Tbsp flour

1 tsp garlic powder

½ tsp salt

¼ tsp pepper

Directions:

Preheat oven to 325 F.

Cook bacon and onion together in large skillet until onion is tender and bacon is cooked.  Add tomatoes and spinach, and cook, stirring continuously, until spinach is wilted.

Whisk eggs, milk, and sour cream in medium bowl.  Toss flour with cheese, then stir into egg mixture.  Add remaining ingredients to egg mixture.  (Note: my sour cream didn’t incorporate quite like I thought it should, so if I made this again, I’d probably stir it up a little to soften it before adding it to the milk and eggs.  It was still delicious as it was, though!)

Combine bacon mixture and egg mixture in greased 9x13 casserole dish, and bake 40-45 min.

Posted at Pennywise Platter Thursdays on The Nourishing Gourmet