Crustless Quiche Bake Recipe

5 4 3
Crustless Quiche Bake Recipe
Crustless Quiche Bake Recipe photo by Taste of Home
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Crustless Quiche Bake Recipe

Read Reviews
5 4 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing

Ingredients

  • 14 Jones Dairy Farm Dry-Aged 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

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, 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 in 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 in the center to come out clean.
Yield: 12 servings.
Originally published as Crustless Quiche Bake in Simple & Delicious December/January 2011, p69

Nutritional Facts

1 each: 788 calories, 60g fat (32g saturated fat), 390mg cholesterol, 866mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 57g protein.

  • 14 Jones Dairy Farm Dry-Aged 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
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
  2. In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated.
  3. 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.
  4. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in 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 in 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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Reviews forCrustless Quiche Bake

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Rube1234 User ID: 1260707 176286
Reviewed Apr. 4, 2013

"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!"

MY REVIEW
Schemenauer User ID: 3763444 193672
Reviewed Jan. 7, 2011

"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."

MY REVIEW
misrecetas User ID: 1488249 176309
Reviewed Jan. 5, 2011

"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."

MY REVIEW
Karli Gorsline User ID: 2124025 181203
Reviewed Jan. 2, 2011

"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!"

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