Sick of the ol' eggs and bacon or cottage cheese routine, I was looking to "spice things up" for breakfast last weekend. I came across an awesome blog, Gluten Free Goddess, and though I am not allergic to gluten, found myself wanting to try many of her recipes. This one for a crustless breakfast quiche was awesome...so I made it again this weekend...and I will likely make it next weekend, too! I made just a few small adjustments/additions, but I stuck mainly to her original recipe.
Ingredients
4-5 small potatoes, sliced into bite-sized pieces
2 medium carrots, peeled and diced
1 small zucchini, peeled and diced
2 bell peppers, seeded and diced
1 small onion, diced
1/2 head broccoli, separated
2 cloves garlic, minced
1-2 cups freshly grated parmesan or Swiss cheese
5 eggs
1/4 cup milk
1/4 cup sour cream
1 tsp. grated nutmeg
*Optional: can add fresh chopped herbs, such as scallions, chives, parsley or basil, to the egg mixture.
Directions
1. Preheat oven to 375 degrees.
2. Prepare the above veggies and place on a baking sheet. Drizzle with olive oil, salt and pepper and toss with a spoon or clean hands.
3. Roast for 20-25 minutes (longer if you slice your vegetables bigger) until fork tender.
4. While the vegetables are roasting, prepare the custard. Combine the eggs, milk, sour cream and nutmeg in a small bowl and whisk until frothy and well-combined.
5. Grate the cheese into a small bowl and set aside.
6. Lightly grease a 9-inch pie plate.
7. Place the roasted vegetables in the bottom of the pie plate and arrange them into an even layer.
8. Sprinkle the grated cheese over the vegetables.
9. Pour the custard over the vegetables, allowing it to seep around and fill the entire dish.
10. Bake in the 375 degree oven for 35 minutes until the center of the quiche is no longer "wiggly."
11. Remove from oven and allow to cool for 5-10 minutes before slicing; this ensures that your slices come out evenly and don't fall apart.
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