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Crustless Quiche
From: M. D. Benoit
In this quiche, vegetables and cheese become the substitute for crust. Great for people
with sensitivity to wheat, or people – like me – who are not too fond of crust, especially
under their eggs.
1
1
1
1
6
1
clove garlic or shallot, minced
medium onion, chopped
green pepper, chopped
red pepper, chopped
-8 medium mushrooms (button or porcini)
cup grated Swiss cheese
½
4
tsp. dried thyme, oregano, or marjoram
eggs, lightly beaten
2
tsp. water
Salt and pepper
Preheat oven to 350F.
In a medium skillet or pan, melt butter. Sauté all vegetables together until liquid from
vegetables has evaporated, about 5-10 minutes. Add herbs, salt and pepper, and mix well.
With a spatula, press the vegetable mixture in the bottom of a deep glass plate or pan.
Sprinkle cheese over the vegetables.
Add water to eggs, mix well. Pour over cheese. Shake pan so the eggs spread evenly.
Bake, uncovered, until top is lightly brown and the eggs and cheese mixture has “puffed
up”, about 20 minutes.
About the Author: M. D. Benoit discovered science fiction and mystery through her
father’s bedtime stories, which were always full of gadgets, dark doorways, and
disappearing people. She lives in Ottawa, Canada, with her husband and her cat (who is
really an alien). ‘TIL THE FAT LADY SINGS, a science fiction mystery, is her first e-
novel. Visit her website for a taste of the Fat Lady.
Author's URL: http://www.geocities.com/mdbenoit_2000
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