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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
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    12 servings

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 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 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.

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