Cheddar and Tomato Crustless Quiche

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Servings: Serves 2-4

Ingredients:

• 4 eggs
• 2 cups of whipping cream
• salt and pepper to taste
• a whisp of cayenne (to taste)
• 1-1/2 cups of shredded cheddar cheese
• 2 shallots, minced
• 3 small tomatoes, sliced

Instructions:

Preheat oven to 350 degrees.

In a large bowl add the eggs, whipping cream, S &P and the cayenne. Mix with an electric mixer for one minute to get it really mixed and almost frothy.

Grease a quiche pan or a 9″ x 13″ oven proof pan. Put in the shallots and then pour on the cream/egg mixture. Sprinkle the cheese over the liquid. Then top with the tomato slices.

Bake the quiche for 30 – 40 minutes or until the eggs are “set” (no jiggling) and starting to brown on top.

Remove from oven and let sit 5 – 10 minutes before slicing. This helps the quiche set up.

Leftovers can be stored in the refrigerator and re-heated. This makes a quick breakfast, lunch or dinner option.

You can certainly change this up by changing the cheese. You can also use other veggies. If the veggies are crunchy you might want to sauté them first to loosen them up. Things like asparagus will cook without sautéing. Broccoli definitely needs to be sautéed first. For a non-vegetarian version you can add things like pepperoni bits to this dish. Or leftover, cooked meats.

Enjoy!

Cheers,