Crustless Quiche with your choice of fillings...

Crustless Quiche (master recipe and choice of fillings)

Filling (see below)
4 large eggs
1/2 cup evaporated milk
2 tsps. Dijon mustard
1/2 tsp. salt and 1/4 tsp.ground black pepper
Dried herbs (see page 12)
Cheese (see page 12)

Prepare filling ingredients, then set aside. Grease a 9-inch Pyrex pie plate. Adjust oven rack to center position, and heat oven to 400 degrees.

Whisk eggs, milk, mustard, salt and pepper. Stir in herb of choice, cheese of choice and prepared filling. Pour mixture into the greased pie plate; bake until just set, about 20 minutes. Remove from oven and let rest 5 minutes. Cut into wedges and serve.

Use these fillings in Crustless Quiche

Each crustless quiche yields six portions, but why not make a second quiche using a different set of flavors so your guests can enjoy some variety? All these fillings have lots of flavor.

Sausage, Cheddar, Apple & Sage

8 ounces breakfast sausage
1 large Granny Smith apple, peeled, cored and diced
1/4 tsp. dried rubbed sage
6 ounces (about 1 1/2 cups) grated sharp cheddar cheese

Heat a 12-inch skillet over medium-high heat. Add sausage and break up; fry until brown, about 5 minutes. Drain in a colander set over a bowl to catch the drippings. Return 2 Tbs. drippings to the skillet. Sauté apple until golden,3 to 4 minutes. Add to colander. Prepare master recipe for Crustless Quiche; when instructed, add sage, cheese and sausage filling to the egg mixture.

Serves 6
Per serving: 348 calories, 18g protein, 8g carbohydrates, 27g fat (13g saturated), 204mg cholesterol, 0.7g fiber, 836mg sodium

Bacon, Leek & Goat Cheese

1/2 pound sliced bacon, cut into 1-inch pieces
1 large leek, 8 to 10 ounces, darkest green section trimmed; light green and white section quartered lengthwise, sliced thin and washed thoroughly
Scant 1/4 tsp. dried thyme leaves
6 ounces crumbled goat cheese

Heat a 12-inch skillet over medium-high heat. Add bacon; fry until crisp, 5 to 6 minutes. Drain bacon in a small colander set over a bowl to catch the drippings. Return 2 Tbs. drippings to the skillet. Add leek; sauté until tender, 5 to 6 minutes longer, then scrape into colander along with the bacon.

Prepare master recipe for Crustless Quiche; when instructed, add thyme, cheese and bacon-leek filling to the egg mixture.

Serves 6
Per serving: 314 calories, 16g protein, 7g carbohydrates, 25g fat (12g saturated),186mg cholesterol, 0.5g fiber, 677mg sodium

Crab, Corn & Red Pepper

2 Tbs. olive oil
1/2 small red bell pepper,cut into small dice
6 ounces (2 cups) frozen corn, thawed and drained
8 ounces pasteurized lump crabmeat, picked over
2 green onions, thinly sliced
1/4 tsp. dried basil leaves
5 ounces (about 1 1/4 cups) grated Monterey Jack
1 ounce (6 Tbs.) Parmesan

Heat oil in a 12-inch skillet over medium-high heat. Sauté pepper until just tender, 2 to 3 minutes. Add corn; sauté to heat through. Stir in crab and onions; remove from heat. Prepare master recipe for Crustless Quiche; when instructed, add basil, cheeses and crab filling to the egg mixture.

Serves 6
Per serving: 297 calories, 22g protein, 10g carbohydrates, 19g fat (8g saturated), 207mg cholesterol, 1g fiber, 644mg sodium

Spinach, Mushrooms, Tomatoes & Feta

3 Tbs. olive oil, divided
1 10-ounce package sliced mushrooms or baby bellas
Salt and pepper, to taste
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
12 cherry tomatoes, halved
2 green onions, thinly sliced
1/4 tsp. dried oregano leaves
6 ounces (about 1 1/2 cups) crumbled feta cheese

Heat 2 Tbs. oil in a 12-inch skillet over medium-high heat. Sauté mushrooms, seasoning with salt and pepper, until golden brown, about 5 minutes. Transfer to a bowl. Add remaining oil, spinach and tomatoes; season again with salt and pepper. Sauté to evaporate some liquid, 2 to 3 minutes. Stir in onions. Add to mushrooms in bowl. Prepare master recipe for Crustless Quiche; when instructed, add oregano, feta and spinach filling to the egg mixture.

Serves 6
Per serving: 248 calories, 13g protein, 10g carbohydrates, 18g fat (7g saturated), 173mg cholesterol,3g fiber, 723mg sodium