Featured Recipe

For some reason, I have a lot of eggs in my fridge. And they will all hit their expiry date before the end of the month and I didn't want them to go bad. Solution: crustless quiche! The nice thing about a crustless quiche is that it is way lighter and does not have the heavy greasiness of a pastry crust, so it is nice even on a summer day.  Plus, it takes way less time to prepare. A meat thermometer is handy for this dish as the eggs need to be at least 160 degrees Fahrenheit to be fully cooked but not over 180 or they will turn kind of rubbery. 


Crustless Quiche

Ingredients:
6 large eggs
2 TBSP 1% milk
salt and pepper to taste
1/4 green (or red) pepper, finely diced
1 cm wide section red onion, finely diced
1/4 cup bacon bits
1/4 cup grated cheddar cheese
cooking spray or vegetable oil

Method;
1. Pre-heat the oven to 400 degrees F
2.  Crack eggs into a medium size bowl. Whisk with a fork together with salt, pepper and milk. Set aside
3. Spray a 9x9 pan with cooking spray (or brush lightly with vegetable oil). Put peppers, onion and bacon in the bottom of the pan and pour the egg over top
4. Top with grated cheese and bake for 20 minutes (eggs need to be at least 160 degrees F but not more that 180 degrees F) 
5. Let cool for 5 minutes, then cut into squares


Here are a few other flavour variations to try:

• mushroom, spinach and gruyere
• ham, broccoli and swiss
• sundried tomato, basil, mozzarella
• turkey sausage and monterey jack cheese
• mild Italian sausage (pre-cooked), red pepper, parmesan and mozzarella