Crustless Quiche

Spray pie plates, then add finely grated Parmesan cheese and tap sides to coat the bottom of the dish.

• 2 cups half-and-half
• 2 large eggs
• 2 large egg yolks
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Freshly grated nutmeg
• Pinch cayenne or paprika

Can be doubled.

• 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes
• 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined
• 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram
• 3/4 cup chopped crisp bacon, diced ham or salami
• 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach

1. Preheat oven to 350 degrees F.
2. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste.
3. Put a layer of custard in the pan. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the remaining custard over the fillings.
4. Top with more herbs or cheese as desired.
5. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

• turkey pepperoni, black olives, onions, Mexicheese
• Italian sausage, peppers, onions, Mexicheese or Muenster
• spinach, mushroom, onions, Swiss cheese or feta
• asparagus and turkey bacon with Swiss

tags: low-carb, can be vegetarian

source: http://www.foodnetwork.com/recipes/food-network-kitchens/crustless-quiche-master-recipe-recipe/index.html