Saturday Morning

I just finished making this crustless quiche. It should be cooled by now. And I am quite ready to eat it. I don't have a "real" recipe for you, because I just threw it together.

Here's a list of ingredients and a rough estimate of the amounts that you can work from. For a more exact recipe, check out Jen's recipe here. And even if you don't try her recipe, check out her post for the fun read.

Crustless Quiche
6 eggs
1 T garlic powder
1 T dried basil leaves
pinch of salt
1/2 cup chopped sweet onion
2 tsps. lemon pepper
1/3 cup vanilla rice milk
1/3 cup shredded asiago cheese
1/3 cup cheddar cheese (chopped)
1 tsp. nutmeg

In a medium bowl, very briskly whisk the eggs until well mixed. Whisk in rice milk. Stir in the remaining ingredients as you wish. Oil the pie pan and pour in the mixture. Bake at 375 degrees for about 45 minutes. I sprinkle a bit of paprika on top for the last 10 minutes of baking, just to add some color.

The quiche will nicely puff up as it bakes, then it will fall a bit as it cools. If you're a food blogger, take some pictures. Write a blog post. Publish. Then eat! Happy weekend everyone!

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