Memorial Day Crustless Quiche - May 27, 2013

Nick and I were in Madison over Memorial weekend (yay!), celebrating a special anniversary with dear friends (Happy 10th, Matt and Nikki!), but were back home in time for a Monday brunch.  When my sister, Kate, was in town the last couple weeks, she made herself these fun, crustless quiches that she would re-heat for a quick and easy, protein-packed lunch.  Stealing inspiration from wherever I can find it, I decided to do something similar for a holiday brunch.

The great thing about these quiches is that you can use any wild and crazy combination of vegetables and cheese that you have lying around.  I do so love a good "kitchen sink" recipe.  For my egg base, I consulted the ever-useful "How to Cook Everything," and found a suitable recipe.  For our quiche add-ins, we used blanched asparagus, spinach, chopped green garlic, chopped ramps, feta, and ricotta cheese.  It turned out really well, although it did need to bake about a half hour longer than the directions implied.  Oh well, it was worth the wait. I didn't even miss the crust.