Today I have the honor of guest posting at Gracetable.org–a website after God’s own hospitable heart and mine. Take a moment to head on over and give them some love.
An Ordinary Act (for an Extraordinary Purpose)
When our eldest daughter called in early May, I wasn’t feeling all that hospitable.
“Mom, I think we will be coming home for Memorial Day Weekend. (We, meaning her boyfriend and herself, I thought.) She went on, “How do you feel about twelve more? Everyone wants to come for the annual beer festival.”
At Bonnie’s “Camp SLO” last Memorial Day, I made three breakfast casseroles the day before. That’s the secret for surviving 18 or so 20-somethings. (Hungry, apparently. I should’ve have made four.) Next year I’ll toss in this easy crustless quiche for size–double it for sure–for the 2nd Annual Camp SLO. (I’m fairly certain there will be a 2nd Annual since all the thank-you notes we received referred to how much they enjoyed the 1st Annual. Something about creating a monster came to mind…)
Today’s Feast on Friday Crustless Quiche will help you with any crowd. I hosted a small group on Tuesday so went small this time. Cute with baking papers for Halloween, no?
This simple dish comes from a darling CalPoly college student I met at Mission Thrift. She blogs recipes to help “starving students” eat better-for-less. So proud of her! And this recipe is delicious even if you’re way past college and have a real job (but still starving.) Thank you, Hannah! Use any veggies you have on hand and mix it up the way your family likes.
- 6-7 eggs
- ¼ cup of milk
- ½ tsp of salt (or to taste)
- white or black pepper to taste (optional)
- 2-4 tsp fresh herbs or 2 tsp dried – I used (approx.) 1 tsp minced oregano and 1 tsp minced basil
- 1 tsp granulated garlic powder (you can use fresh for a stronger flavor if desired)
- Add ins:
- sliced mushrooms
- red or green onion
- fresh spinach
- shredded zucchini
- diced ham or bacon
- bell pepper
- cheddar cheese ½ cup
- parmesan cheese ¼ cup
- Saute vegetables til slightly soft, place in casserole or ramekins
- Mix together eggs, milk and herbs and pour over veggies
- Sprinkle with cheeses
- Bake 25 minutes or until set. Maybe less if using individual serving dishes
I set the baking cups on my PChef Medium Sheet Pan to stabilize and make it easier to pull out. No mess. No spill. Aluminum Sheet Pans come in three sizes at Pampered Chef. I used them all the time because they are heavy but not too, and slide right in the dishwasher, easy-peasy. (And not expensive. Yea!)
Want to jazz up a Fall breakfast or brunch? These little baking papers are easy to use and no clean up. Bliss.
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