You may have noticed that I don’t have a whole lot of breakfast recipes around here. It’s not that I have anything against breakfast, or that I don’t like to cook it. It is true, however, that I have no interest in things like blueberry cheesecake stuffed french toast or cinnamon roll pancakes with cream cheese-butter-maple-syrup icing. Those things sounds delicious, but, in all honesty, I think if I ate them for breakfast I think I would either pass out from the sheer force of sugar or, at the very least, not make it til nap time.
Of course, it doesn’t help that when I wake up in the morning, I don’t usually have the energy to cook a big meal right away. I just want something filling, tasty, and easily put together to eat while I have my cup of coffee. A crustless quiche fits the bill.
We really love quiche at our house. Quiche Lorraine makes a frequent appearance at our house for dinner, along with a salad, and every once in a while, a late Saturday breakfast. But quiche typically involves making a crust, then par-baking it before filling and baking again. While not difficult, that’s a lot of steps for morning, in my opinion. Crustless quiche solves that problem and gets to the point- custardy eggs and yummy fillings. I love the combination of spinach and mushrooms; it works in pretty much everything and doesn’t disappoint in quiche. Feta is fabulous in this. The salty bite cuts the rich egg a bit and adds just a bit of briny flavor without putting you into cheese-overload territory before noon. A sprinkle of mozzarella on top ensures you get that beautiful bubbly brown top. It’s a breakfast fit for a special occasion, but it comes together in just a few minutes. And now I’ve become acquainted with the crustless quiche, I can see this becoming a favorite last minute dinner, as well. Or lunch. Or brunch. You get my drift.