Crustless Quiche II

August 20, 2017
0 Ratings
Photo by Brian Coppola
  • Prep time 1 hour
  • Cook time 30 minutes
  • Makes 9
Author Notes

A somewhat different mix for zucchini season, baked as individual serving in a tart pan. —Brian Coppola

What You'll Need
  • 2 Vidalia medium onions, small dice
  • 2 red bell peppers, small dice
  • 2 medium zucchini, small dice
  • 8 eggs
  • 1 cup half and half (or sour cream)
  • 5 ounces sharp white cheddar, grated
  • 5 ounces feta cheese, crumbled
  • 14 slices low sodium chicken bacon, 1/2 in strips
  • 1 tablespoon black pepper, freshly grated
  • 1 tablespoon Italian seasoning, freshly grated
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons dry mustard
  1. Caramelize the onions in hot oil over medium high heat. About half way through, add the peppers. Near the end, add the zucchini and finish when onions are golden color. Remove to a bowl to cool to luke warm.
  2. Beat the eggs in a large bowl (everything is going in there). Add the half-and-half, mustard, spices and herbs and mix. Add the cheeses to the bowl and mix well. Add the bacon and vegetables; mix well. Scoop about ¾ c into tart pan molds.
  3. Bake at 350 for 30 minutes. Let rest for 10 minutes, remove to rack.

See what other Food52ers are saying.

  • Brian Coppola
    Brian Coppola
  • Andie

2 Reviews

Andie May 18, 2018
What happens to the bacon?
Brian C. May 19, 2018
Haha. Those little piggies must have went to market. They're home now.