If you're like us, there are times you buy more perishable foods than you can use up before their expiration dates (the best of intentions....). Yesterday we realized we had quite of few things we wanted to use up, and so we made some crustless quiches.
Ingredients:
- one dozen eggs
- 6 cups of half-and-half
- half a stick of butter (melted)
- one floret of broccoli (cut up)
- one package of sliced cremini mushrooms
- a dozen asparagus stems, (cut up)
- three stems of green onions (cut up)
- one large onion (diced)
- one and a third packages of Tex-Mex shredded cheese
- twelve slices of jalapeno-Havarti cheese
- thirteen slices of processed mozzarella cheese
- one huge package of Ziggy's sliced pepperoni
Whip up the dozen eggs with a whisk.
While someone else is doing that and adding the half-and-half, along with the melted butter to the bowl, spray-oil three square tinfoil (or other) pans.
and fry up all the veggies (we pre-cook the asparagus and broccoli in the microwave):
While the veggies are simmering, spread some sliced pepperoni on the bottoms of the pans.
and then parcel out the fried veggies on top of the sliced pepperoni. In the above photo, you can see the bowl of the egg-cream-butter mixture on the side.
Cover everything with gobs of shredded Tex-Mex cheese.
Then add another layer of pepperoni slices, followed by some processed mozzarella cheese (I love what everyone else calls 'plastic cheese', but then I was raised thinking Velveeta was the only cheese in existence).
Carefully ladle the egg-cream mixture onto the food in the pans and let is sink and soak all the way down.
We had a bit too much, so I quickly spray-oiled a little round dish for the surplus.
Place squares of the jalapeno-Havarti cheese on top of each pan. But we put plastic cheese on the little round dish.
Bake them one hour at 350F on baking sheets (in case they spill). And WOW!!! Fantabulous!!!
Two of the square pans and the little round dish have ended up in the freezer. The rest? Lunch today and lunch again tomorrow!