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Crustless Quiche Bake Recipe

Crustless Quiche Bake Recipe photo by Taste of Home

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Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit! —June Marie Racus, Sun City West, Arizona

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Crustless Quiche Bake Recipe

Prep: 30 min. Bake: 40 min. + standing

Yield: 12 Servings

30 40 70

Ingredients

14 Wright® Brand Bacon strips, chopped

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1 pound sliced fresh mushrooms
1/2 cup chopped green pepper
8 green onions, thinly sliced
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sherry, optional
12 eggs
1-1/2 cups 2% milk
3/4 teaspoon dried thyme
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
Dash dill weed
4 cups (16 ounces) shredded Gruyere or Swiss cheese, divided

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and sherry if desired; cook until liquid is evaporated.
In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 788 calories, 60 g fat (32 g saturated fat), 390 mg cholesterol, 866 mg sodium, 5 g carbohydrate, 1 g fiber, 57 g protein.

Originally published as Crustless Quiche Bake in Simple & Delicious December/January 2011, p69

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Crustless Quiche Bake

Crustless Quiche Bake

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Reviewed on Apr. 04, 2013 by Rube1234

I'm not sure why anyone would rate/review a recipe without trying it and misrecetas' concern about too many eggs is ridiculous because the recipe calls for 12 eggs and serves 12 people. That being said, I made this recipe for an Easter brunch and it was absolutely delicious! Everyone loved it and several asked me for the recipe. I will definitely make this again. Thanks for sharing this amazing recipe!

Reviewed on Jan. 07, 2011 by Schemenauer

Made this for a group of ladies today and we all thought this wonderful! We have a gluten intolerant member so this recipe hit the spot.

Reviewed on Jan. 05, 2011 by misrecetas

I have not made this but by looking at the list of ingredients I know I probably never will. It seems to be very high in fat and calls for an amazing amount of eggs.

Reviewed on Jan. 02, 2011 by Karli Gorsline

I made this when we had friends visiting and it was a huge hit! I subbed turkey bacon & added some diced chicken breast that I had on hand. I also used 6 whole eggs & egg substitute equivalent to remaining 6 eggs and only 2 cups of swiss to cut fat & calories- delicious!! Will make it often!