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Now about this quiche…..
If you’re old enough, you may recall the bestselling book from the early 1980’s entitled Real Men Don’t Eat Quiche by Bruce Feirstein that satirized stereotypes of masculinity. In case you know a guy who feels that way, here’s a hearty meat-filled quiche he’ll love.
A crustless quiche is ideal for low-carb or gluten-free diets and simply because it’s easier.
One of the things I love most about quiche is that it’s perfect for any meal. It’s perfect for breakfast, brunch or lunch and just add a crisp green salad or simple soup and you’ve got a great supper. I also love that it can be made with myriad ingredients and it freezes and reheats beautifully.
Besides cooking meat such as sausage and bacon, it’s also important to cook vegetables before using them in quiche. Most vegetables have a fair amount of water and if not cooked, the water will be released during baking. After the meat and vegetables have cooled to room temperature, place in a round baking dish, toss with cheese then spread the mixture out evenly before adding the custard.
You’ll be able to whip up any quiche–crustless or not–in any size baking dish by remembering a simple formula for the custard: 1 egg to every half-cup of liquid.
I know when you look at this recipe, you may think….Aaagh the fat content! You can reduce the fat content by using turkey sausage and turkey bacon, use less cheese or 2% cheese, two egg whites for every egg and lower fat-content milk.
1 tablespoon canola oil
1 small green bell pepper, chopped
1 bunch scallions, white and light green part only, chopped
2 cloves garlic, minced
3 links hot Italian sausage, casings removed
3 slices bacon, chopped
4 ounces ham, diced
2 cups shredded Cheddar, Monterey jack or Swiss cheese
1/2 cup grated Parmesan cheese
Non-stick cooking spray
4 large eggs
2 cups half-and-half or whole milk
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Heat oil in a skillet or saute pan over medium-high heat. Add green bell pepper and cook 3 to 5 minutes or until softened. Add scallion and garlic and cook 1 minute. Transfer to a bowl. Avoid adding any liquid released by the vegetables. Wipe out pan.
Keep heat at medium-high. Place Italian sausage in the skillet or saute pan and cook 5 to 7 minutes, breaking it up as you go, until crumbled, browned and cooked through. Drain on a paper towel-lined plate. Add to bowl with vegetables.
Keep heat at medium-high. Place bacon in skillet or saute pan and cook 3 to 4 minutes or until crisp. Drain on a paper towel-lined plate. Add to bowl with vegetables and sausage. Let cool to room temperature. Add ham and cheeses and stir to combine.
Spray a 10-inch round baking dish with cooking spray.
Transfer vegetable, meat and cheese mixture to prepared baking dish.
Whisk together eggs and half-and-half or milk. Add salt and black pepper. Pour over vegetable, meat and cheese mixture.
Bake 35 to 40 minutes or until set in the center and top is lightly browned.