Using Rachael Ray terminology, “BLD” (if I remember right) refers to a meal that can be served for breakfast, lunch, or dinner… now that’s my kind of meal! I found this recipe while searching for yet another possible dish to be served at our Nutrition Month open house at work. I changed quite a few things in the recipe and was a little apprehensive, but it turned out really well! It’s also a great way to clean out the veggie drawer in your fridge. I’m definitely gonna add this to my collection.
Quick Crustless Quiche
Serves 4-6. Adapted from recipe found here.
1 cup fat-free milk
5 whole eggs, beaten
4 ounces (1 cup) shredded sharp cheddar cheese
1/2 cup whole wheat flour
approx. 2 cups finely chopped veggies (I used spinach, red peppers, 3 green onions, and a little bit of sweet yellow onion)
1/2 tsp dried dill
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper
-Preheat oven to 350 and grease a 9-inch pie pan (I used my springform pan, but make sure you line it well with foil, or it’ll leak.)
-Mix all ingredients together
-Pour into pan and bake 30-40 minutes or until center is set and slightly browned. (Cooking time will vary, I always get impatient and end up cranking up the heat. 30 minutes at 350 did not get mine done.)