Good morning! I hope you had a nice weekend. It was the first weekend in a few weeks that I’ve actually been home in Portland so it was fun to spend some time around here! The weather was gorgeous which made for some nice walking around town and exercise (run and bike) outdoors. It’s hard to believe that it is still February and there’s no chance it’s going to be 70 degrees next week. Sure feels like spring!
Today I’m sharing a recipe that I made last week. I love quiche but making a crust is a pain in the @$$ and it’s not exactly good for you. Lots of work for food that isn’t good for me is not too awesome in my book. So, I made a quiche in my cute little anthropologie pie plate and didn’t even miss the crust. Full disclosure: the bacon and cheese still made it into this recipe, so you know it’s going to be good 🙂 It looks like pizza, I know. It’s not. Sorry to disappoint.
- 1/2 small italian eggplant, thinly sliced
- 1/2 cup mushrooms (chopped)
- 1/2 cup red pepper (chopped)
- 6 strips of bacon cut into small pieces and cooked.
- 8 eggs
- 3/4 cup of milk
- cheddar cheese
- salt, pepper, and garlic powder
- Preheat oven to 400 degrees and grease the bottom of a pie plate with cooking spray.
- Chop up your bacon into small pieces and cook in a frying pan until brown and crispy. Set aside.
- Cut the eggplant into thin slices and arrange on the bottom of the pie plate. Sprinkle some salt, pepper, and garlic powder over the eggplant.
- Add chopped bacon, red pepper, and mushrooms to the pie plate.
- In a separate bowl, whisk together the eggs and milk. Add a touch of salt and pepper.
- Pour eggs into the pie plate. Everything should be mostly covered.
- Grate some cheddar cheese over the eggs. If you love cheese, go to town. If you hate cheese skip this step.
- Bake in preheated oven until eggs are no longer jiggly. My quiche took about 45 minutes to cook.