CRUSTLESS QUICHE BAKE

Crustless Quiche Bake image

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

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14 bacon strips, chopped
1 pound sliced fresh mushrooms
1/2 cup chopped green pepper
8 green onions, thinly sliced
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sherry, optional
12 large eggs
1-1/2 cups 2% milk
3/4 teaspoon dried thyme
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
Dash dill weed
4 cups shredded Gruyere or Swiss cheese, divided

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. , In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated., In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting . Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts :