Crustless Quiche w/ Eric’s Eggs

Makes (1) 8-9″ quiche or 5-6 mini-quiches

Good morning and Happy Sunday! Wondering what to do with this grey day? Weekend mornings like this one are perfect for prepping meals that will last all week. One of our favorites is guest-blogger, Megan’s, crustless quiche.

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My essentials for Sunday morning quiche-prep include a ruffled apron with hens on it (seems fitting), some Susan Tedeschi tunes, and a curious fat-cat called Finn. Although you’ll only put 2/3 of the ham steak in your quiche, if you have a fuzzy sous-chef like me, you’ll need the other third to keep your companion busy while you cook.


  • 1/2 dozen Eric’s Eggs, beatenLocalIngredients
  • 1 cup Cabot shredded, extra sharp, cheddar cheese
  • 1 1/2 broccoli crowns, chopped
  • 2/3 12 oz. ham steak, cubed
  • 8-10 Crimini mushroom, sliced
  • 1 cup 2% milk
  • Fine-ground black pepper

Get Cooking
Preheat your oven to 350 degrees F. Grease 5 small pie tins or (1) 8-9″ pie tin and set aside.

Crack six Eric’s Eggs into a large mixing bowl and beat until yolks and whites are fully combined. Add one cup of milk and give the mixture another quick stir. Feed the cat.

Add cheese, broccoli, mushrooms, and ham to the eggs and milk. Sprinkle in a pinch (or three) of pepper. Stir until all ingredients are coated in egg.

Pour mixture into greased pie tins. Pop in the oven for 40ish minutes. Serve immediately or let cool completely, cover, and refrigerate. Quiche is delicious reheated throughout the week for a healthy, on-the-run breakfast!


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