I’m finishing up the menu planning for Christmas morning brunch and have decided to make this delicious and very easy quiche. With its green spinach and red pimento it looks so festive and will be a beautiful and appetizing part of my buffet. This is a crustless quiche so you don’t have a soggy crust to worry about, and it can be served hot or at room temperature and can even be cooked, then refrigerated overnight and reheated in the morning. How easy is that!
Here are several good quiche tips: Spray the dish with a baking spray. The flour in the spray makes nicely browned edges and most people won’t even notice the absence of a traditional crust. Add the egg and cheese mixture to the baking dish and spoon the meat-vegetable mixture on top. Gently swirl with a knife so bits of the filling retain their color. It makes the quiche look so fresh, colorful and appetizing. This method keeps the ingredients evenly distributed. If the meats and veggies are put on the bottom of the dish that is where they stay.
Serve with a hearty salad (the recipe for this salad is coming soon), a fruit platter, and crusty bread. If I have a crowd I make several quiches with different fillings. Click HERE for another delicious combination of ingredients.