Well, this post wraps up one of the most fun days I’ve had in a while! Zach and I had my mother over for brunch this morning, followed by a day of mother-daughter shopping around downtown Salem in perfect springtime weather (finally!). Zach and I just ate fish tacos and margaritas on our deck and are getting pumped to watch Game of Thrones. What a great Sunday!
Mother’s day brunch today was a success, thanks to this quiche. And , it was an appropriate recipe to use on Mother’s day, seeing as I got the original from my mother-in-law and made it today for my mother! It’s my go-to recipe for company- it’s extremely easy, not complicated, comes out beautiful every time, and is served room temperature so it can be made well before any guests arrive, making hosting much less stressful.
Crustless quiche is the way to go, if you ask me. It’s just what you think it is- quiche without a crust. Instead of pouring a filling into a crust made of flour, the filling itself has flour mixed into it to firm it up a bit more and make a delicious quiche without the hassle. The ingredients are mixed in one bowl, poured into a quiche pan, and baked. Simple as that!
I used cooked chopped bacon, steamed broccoli, cheddar, and parmesan cheese mixed with eggs and milk. The original recipe from which this is adapted called for Bisquick mixed into the batter. I used the organic Whole Foods equivalent of Bisquick to make this today, and it was excellent. After doing some research about other crustless quiche recipes, I found that you can substitute white or whole wheat flour with 1 teaspoon baking powder instead. Next time I make this, I will most certainly try it with whole wheat flour!
|Crustless Broccoli, Bacon, and Cheddar Quiche|| || |