I know nothing about farming, but I really want chickens. How neat would it be to have fresh eggs from your own backyard? There are only three minor problems with my brilliant plan. First of all, we don’t have a backyard because we live in a townhouse Second, I understand you need a rooster to get the hens to lay eggs and the neighbors, while understanding about the occasional smoke alarm fiasco, would likely band together in protest regarding the crowing. Third, it’s not even legal in our city. So my urban farmer dreams are on hold for now. I suppose I should really focus on keeping my herbs alive through the winter. Everyone starts somewhere, right?
We do go through a lot of eggs in our house though. We’ve been putting eggs on pizza since before Food Network made it cool, but don’t quote me on that, I’m guessing. I’m not even sure when it became cool or if it actually is cool? Does anyone still use the word cool?
Anyway, this was one of those accidental blog recipes. Accidental recipes are one of the main reasons I’m insisting we set up our home office in our kitchen. If you saw the layout of my kitchen, you’d see why this fits. It also means that I have fantastic, convenient storage for my camera and if inspiration to post something on the blog strikes, I am ready to document as I go.
This was one of those recipes because I don’t typically feel like quiche is exciting enough for the blog. This blog based on what we actually eat and enjoy here at Chateau du Godmother, but that and “what gets noticed on the internet” aren’t always the same. I’m definitely ignoring advice to pick one angle and stick to it or we would never go from clean eating to cupcakes in a week. But it’s my tiny corner of the internet and I like it just the way it is thankyouverymuch. If you’re still reading, you probably do too. This is why I like you.
The day this quiche was made, I vaguely remember running errands and then realizing that it was lunchtime and we had nothing prepped in the house. But I didn’t want to go out because I didn’t want to wait for food (passively, cooking doesn’t count) and restaurants around here need careful vetting to determine what is actually good versus “people say it’s good so it must be but it’s actually not that great”. So I made quiche and skipped the crust to save time (like 5 minutes) and if I changed my mind before pouring it into the pan, I could always opt to make mini-quiches in a cupcake pan.
Mushroom Bacon Chive Crustless Quiche
Ingredients
- 5 large eggs
- 1/4 c milk
- 1 c sliced mushrooms
- 2 thick slices of bacon
- 1/2 cup mozzarella cheese, shredded or cut into cubes (if fresh)
- 1/3-1/2 medium onion, diced
- 2 tbsp fresh chives, minced
- 1 tbsp butter, melted
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350 F and spray a 7" or 8" round baking pan with nonstick spray or brush with butter.
- Melt the butter and oil together in a medium skillet and cook the onions over medium low heat until slightly golden. About 15 minutes.
- Place the bacon in a cook skillet and cook over medium heat until crispy, turning once. Drain.
- In a medium mixing bowl whisk together the eggs. Add the milk, salt, and pepper. Whisk again until combined.
- Crumble the bacon, then add to the egg mixture along with the cheese, onions, mushrooms, and chives.
- Pour the entire mixture into your prepared pan and bake 25-30 minutes until the center is set and the edges are slightly golden brown.
- Remove from the oven and allow to rest 5 minutes before serving.