Crustless Quiche with Customized Toppings

Half broccoli, half bacon. Broccoli for me, bacon for him.

This idea hit me when I was too lazy to make two small quiches. I can just add the topping in after the egg mixture is poured! Here’s the recipe

6-8 eggs (always farm fresh here)

1 cup half and half or whole milk

1 Sautéed onion

1 cup shredded cheese of choice

Possum seasoning, salt and pepper if you aren’t blessed enough to have that. 

Bacon, broccoli, wilted spinach, ham, your choice topping

First you want to sautéed your onion so it can be cooling. You do this by heating a skillet over medium heat with some butter. Slice your onion into long thin strips and cook about 15 minutes stirring occasionally so they don’t burn. Let cool at least 5 minutes while mixing other ingredients.



Whisk your eggs and milk together until well beaten, light and fluffy. 


Add in your possum/ salt and pepper to 
your liking. I never measure this stuff. 

Add in your cool onions and shredded cheese. Stir together with a wooden spoon.

Pour into a greased cake or pie pan. Make sure onion and cheese are evenly spread.

Time for toppings! Add in your favorite toppings to your liking!! This picture is half broccoli and half bacon bits. 

Cook at 400 degrees for about 30-40 minutes until puffed up and golden brown. Enjoy!