Quiche Crustless CasseroleQuiche Crustless Casserole
Quiche Crustless Casserole
Quiche Crustless Casserole
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Recipe - Frankston #713
Quiche Crustless Casserole
0
Servings9
Cook Time75 Minutes
Calories200
Ingredients
6 whole eggs
2 egg whites
1 cup half-and-half
1 tsp hot sauce
1/2 tsp salt
1/2 tsp ground black pepper
3 slices bacon, chopped
1 cup mushrooms, sliced
3 shallots, peeled and thinly sliced
1 cup asparagus, chopped
2 cloves garlic, finely chopped
1 cup grated cheddar cheese, divided
2 Tbs vegetable oil
Directions
  1. In large bowl, whisk together eggs, egg whites, half-and-half, hot sauce, salt and pepper. Set aside. In small skillet, cook bacon over medium heat until crisp. Remove bacon from pan; place on paper towels to drain. Leave bacon grease in skillet. Add mushrooms and shallots; sauté until soft. Add asparagus and garlic. Cook for 2 more minutes. Remove from heat; allow to cool.
  2. Preheat the oven to 350° F. When ingredients are cool, add bacon and sautéed vegetables to egg mixture. Stir in 3/4 cup cheese. Rub vegetable oil across bottom and around sides of 8 x 8 baking dish. Pour egg mixture into dish. Bake for 40 to 50 minutes, or until eggs are set and firm. Remove from oven. Add remaining cheese to the top. Let cool for 10 minutes before serving.
Nutritional Information

Calories: 200, Fat: 16 g (7 g Saturated Fat), Cholesterol: 139 mg, Sodium: 427 mg, Carbohydrates: 3 g, Fiber: 0 g, Protein: 11 g.

0 minutes
Prep Time
75 minutes
Cook Time
9
Servings
200
Calories

Shop Ingredients

Makes 9 servings
6 whole eggs
Not Available
2 egg whites
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1 cup half-and-half
Not Available
1 tsp hot sauce
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1/2 tsp salt
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1/2 tsp ground black pepper
Not Available
3 slices bacon, chopped
Not Available
1 cup mushrooms, sliced
Not Available
3 shallots, peeled and thinly sliced
Not Available
1 cup asparagus, chopped
Not Available
2 cloves garlic, finely chopped
Not Available
1 cup grated cheddar cheese, divided
Not Available
2 Tbs vegetable oil
Not Available

Nutritional Information

Calories: 200, Fat: 16 g (7 g Saturated Fat), Cholesterol: 139 mg, Sodium: 427 mg, Carbohydrates: 3 g, Fiber: 0 g, Protein: 11 g.

Directions

  1. In large bowl, whisk together eggs, egg whites, half-and-half, hot sauce, salt and pepper. Set aside. In small skillet, cook bacon over medium heat until crisp. Remove bacon from pan; place on paper towels to drain. Leave bacon grease in skillet. Add mushrooms and shallots; sauté until soft. Add asparagus and garlic. Cook for 2 more minutes. Remove from heat; allow to cool.
  2. Preheat the oven to 350° F. When ingredients are cool, add bacon and sautéed vegetables to egg mixture. Stir in 3/4 cup cheese. Rub vegetable oil across bottom and around sides of 8 x 8 baking dish. Pour egg mixture into dish. Bake for 40 to 50 minutes, or until eggs are set and firm. Remove from oven. Add remaining cheese to the top. Let cool for 10 minutes before serving.