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Crustless Quiche Bake

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

12 ServingsPrep: 30 min. Bake: 40 min. + standing

Ingredients

14 bacon strips, chopped
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.

2 of 2

Crustless Quiche Bake (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.