Growing up, I only liked scrambled eggs. The thought of a runny yoke was gross to 8-year-old Jess. Adult Jess loves eggs every way but raw.
I’m big on omelets and poached eggs. But one of my favorite ways to use eggs to help clean out my refrigerator is by making a crust less quiche. There aren’t a lot of eggs you can warm up in the microwave, but this is one of them. Left over ham and some veggies? Boom. Breakfast/brunch/lunch for the rest of the week!
The ingredients are up to you on this one. I’ve made a Greek one with spinach, feta, red peppers and tomatoes. I’ve made a Western one with ham, cheddar, bell peppers and onion. But I really just like to take what’s left of my dollar baskets from Jebbia’s, chop it all up and throw it in. Mushrooms and squash are great in these. If I want meat and don’t have any cooked, I have thrown in a handful of real bacon bits in a pinch.
Experiment!
Ingredients:
- 8 eggs
- 1/2 cup heaving whipping cream
- 1 cup of cheese (your choice)
- Veggies
- Meat
Directions:
- Preheat oven to 350.
- Spray casserole dish with cooking spray.
- Wisk eggs and then stir in ingredients.
- Bake for 30 minutes.
- Test center and add 5 minutes at a time as needed. (This has to do with how deep your casserole dish is and how much water is in the veggies you used.)
- Feel free to top with salsa and sour cream, or with hot sauce.
