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
- 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 large 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
- 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, if desired, sherry; 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 13x9-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 .
Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 12 servings.
Originally published as Crustless Quiche Bake in Simple & Delicious December/January 2011, p69
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