Have you made a crustless quiche? When I’m making quiche, I typically choose potatoes over a traditional flour crust, but this time, as I started the quiche, I realized I was completely out of potatoes. (I’m not even sure when that happened last, because this family is serious about their potatoes!) I decided to go ahead and try the quiche with just the fillings and it turned out great. I served this for dinner with a simple strawberry and spinach salad for a light and filling meal.
My husband raved about this meal and very happily claimed the last piece for his breakfast the next morning. One of the best things about quiche is the way it is completely adaptable to so many different tastes. I loved the way this one turned out with a combination of brussels sprouts and mushrooms, but just about any vegetable will work for this meal. Simply substitute 3 cups worth of your favorite vegetables and enjoy!
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