Crustless Quiche

6 or 7 eggs

Chopped Veggies: Mushroom, Onion, Orange Peppers

Cheese [i used goat of course]

Milk or Heavy Cream

Preheat oven to 375. Grease a pie or souffle dish with olive oil. Chop up veggies and put in the bottom on the dish. Layer cheese on top.

Whisk eggs in a bowl and add 1/4 cup of Milk and continue to mix until it comes together. Season with salt and pepper. Pour this mixture on top of the veggies. You want the liquid to weigh down the veggies so they don’t float to the top in the oven, leaving a separated quiche.

Bake in oven for 45 minutes until toothpick comes out clean. I had to bake for about an hour, because the mushrooms were not precooked and released a lot of liquid.

NOTE: A great tip I learned to crack open raw eggs: instead of cracking on the edge of a pot or bowl, crack right on a flat service. Less shell pieces will fall in your food. Sometimes you’ll even get a perfect break, as pictured.

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