Quote:
Originally Posted by unaluna
Ive never made one before. But hey what can go wrong?! I got lotsa veggies and a carton of eggwhites and some real eggs. An some cheese. Im looking to make a quiche version of the old Good Earth restaurant Broccoli Walnut Mushroom casserole.
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I love crustless quiche. Some tips: don't put in TOO much, no more than 1.5 to 2 cups of add-ins like veggies. The more you put in, the longer it will take to bake.
I use 4 eggs, 1 1/2 to 2 cups cream, 1 1/2 to 2 cups shredded cheese. Never tried it with egg whites. Whatever seasoning you want (extra is probably good). Bake 50 minutes or until done (toothpick test) @ 425 degrees.
Crustless comes out best in a glass Pyrex dish. You can also see the sides browned that way, that's usually when it's done.
