Broccoli Quiche, Crust-less

I make quiches several times a month, crust-less ones, because I'm always watching the carbs, and because they're so easy, healthy, and economical.  


Quiches are basically 2 cups of anything (veggies and/or meat or seafood) milk, cheese, eggs and seasoning baked in a pie shell or crust-less by using a 1/2 cup of Bisquick in the mixture. This is a tasty vegetable pie.


Quiche makes a good breakfast, lunch or dinner and easily feeds 4-6.  I keep fresh or frozen broccoli on hand at all times for a side veggie, broccoli soup, or for this quiche.

Broccoli Quiche, Crust-less
2 cups chopped broccoli (or cauliflower works well, too)
1/3 cup chopped onion
1/3 cup chopped bell peppers, green or red
1 cup shredded Cheddar cheese, 4 oz.
1/2 cup Bisquick
1 cup milk
2 eggs
salt and pepper

Heat oven to 400. Spray or butter 9-inch pie plate.
Cook frozen or fresh broccoli until tender, in steamer or in boiling water and drain (about 5 minutes).

Mix broccoli, cheese, peppers, and onions in bottom of pie plate.  Mix and blend remaining ingredients then pour into pie plate.  Bake 30-35 minutes uncovered until golden brown and "set." Test by inserting knife or toothpick in center until it comes out clean.  Let rest 5 minutes and serve. Serves 4 - 6

Estimated Cost:: $3.20;  .80 cents a serving or less.

Spinach Bacon Quiche

Here's another delightful crustless quiche, although it can just as easily be made in a pie crust. A stash of frozen chopped spinach is great to have on hand for many recipes such as quiches or Italian dishes. Freshly cooked and chopped spinach can also be used. 

I also keep pre-cooked bacon slices in the freezer.  About once a month or so, I fry or bake a pound or two then store in a freezer bag.  It saves time for breakfast and preparing many dishes calling for cooked bacon.

Quiches are delicious for breakfast, lunch or dinner!  I make them two or three times a month for dinner, then leftovers provide another day or two of breakfasts or lunches.  And they freeze and/or reheat easily.

Add a "decked out" salad for a delightful meal!


Spinach Bacon Quiche
3 eggs
1 cup milk
1 tsp. salt
1 tsp. baking powder
1/2 cup biscuit mix
6 oz. or more of shredded cheddar cheese, 2 cups
1/4 cup diced onion
1, 10  oz. pkg. drained frozen spinach
1, 4 oz. can drained mushroom slices

1/2 cup diced cooked bacon

Spray a 9-inch deep pie pan. Preheat oven to 350.

In a 2-quart bowl beat eggs, add milk, biscuit mix, salt, and baking powder, mixing well. Add cheese, spinach, onions, bacon and mushrooms. Mix and combine all. Pour into 9-inch pie dish and bake for 40-45 minutes until set and golden on top. An inserted knife in center should come out out clean. Serves 6-8.

Estimated cost: $4.25 or less; .70 cents a serving or less.

My other posted quiches:
Artichoke and Crab Quiche
Broccoli Quiche
Bacon Quiche
Hamburger Pie
Overnight Breakfast Brunch Casserole

Tomato Jam

Years ago on a trip up the coast, we stopped for breakfast at an Oregon restaurant that had a jar of homemade tomato jam on every table.  I adored it!  Thanks to Melissa's ChinDeep blog, I tried this recipe.

Fall harvest time is the best time to find tomatoes on sale at farmers markets, or use from the garden to make all kinds of jams, sauces, soups.

My new raised garden is abundant with tomatoes this year, so I've been blanching freezing, making sauces and jam.














It's spicy and sweet with a peppery kick to it, -- delicious on morning toast. I used diced up jarred jalapeno peppers


Tomato Jam
1 - 1/2 lbs. tomatoes, sliced or rough chopped, skins and all
1 cup sugar
2 Tab. lemon juice
1  tsp. ground ginger powder
1  tsp. ground cumin
1/2  tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. salt
1/4 cup seeded jalapeno pepper, chopped fine. fresh, jarred or canned
1 to 2 tsp. corn starch for desired thickness

Combine all ingredients in a saucepan except corn starch.  Bring to boil over medium heat, stirring often. Simmer for an hour and 15 minutes. 

During the last five minutes, add cornstarch. Stir, mash down and combine. Continue cooking until thickened. 

Pour into sterilized jars and cover tightly. Chill in refrigerator until ready to use, or freeze. Makes about 3 - 4  cups.

Estimated cost: Under a $1 with homegrown tomatoes, otherwise $2.50 or less