A Crustless Quiche

And I am back....again. Now that I am home for a few weeks, it's back to trying new recipes and cooking. I really like quiches, but it has always seemed (a) like an ordeal to make and (b) one of those special occasion treats. Then I discovered crustless quiches, which somehow makes quiches "healthier."

It was fairly easy to make and very much like a custard. After perusing through a number of recipes, this is what I settled with.

Ingredients:
2 whole eggs
2 egg yolks
2 cup half and half
2 red onions, sliced thinly and caramelized
1 cup broccoli
1 cup sliced portabello mushrooms
2 cloves garlic
1 cup shredded parmesan cheese
Cooking spray
Salt and Pepper to taste

1. Preheat oven to 350 degrees F
2. Saute garlic, mushroom, and broccoli in cooking spray.
3. Spray the bottom of a baking dish with cooking spray. Then place caramelized onions and sauteed veggies along the bottom of the baking dish and let cool for a minute. 
4. In a small bowl, whisk together first three ingredients and then pour over veggies mixture in baking dish. Add salt and pepper to taste.
5. Sprinkle cheese on top of egg and veggie mixture
6. Place in the oven for 30 minutes. I pierced it with a knife at the end to see if it was done.   

I think next time I make it, I would add a few more eggs to make it a little less custardy. Although delicious, it fell apart when eating it, making it a little difficult.