Crustless Quiche

For Easter Mom and I volunteered to make dinner and take it down to my Grandma's. My Grandma is Celiac or more simply put she can't have Gluten. When trying to decide what to make we wanted to have something rather simple but still a little on the nicer side than just a normal Sunday afternoon sandwich. We decided to on a Crustless Quiche, and to make it a little more special we did them individually in the muffin tins. A quiche recipe is kind of basic and then what you add is where it becomes more exotic, so have fun with your additional ingredients.

Crustless Quiche

Recipe came from Food Network
Crustless Quiche

Ingredients

Custard: 2 cups Half-and-Half (we used 1 cup Whipping Cream and 1 cup Skim Milk)
3 Eggs
1/2 teaspoon Salt
Pepper
Nutmeg
Red Pepper

Fillings:
2 to 3 cups Veggies (we used onions and red peppers)
4 ounces (or about 1 cup) grated Cheese
1 to 4 tablespoons minced herbs (such as parsley, chives, tarragon, basil, dill, rosemary, etc.)
3 /4 cup chopped Bacon or Ham

Directions

Preheat oven to 350 degrees F. If doing mini quiches fill cups with cake liners or spray with cooking spray.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.