eggs

Above Photo Shows Yield from Second (Smaller) Version of Recipe

UPDATE – – Cathy from Australia told me she prepared Crustless Quiche Squares BUT she substituted cooked bacon for the broccoli. I love that idea! Cathy calls them Bacon and Egg Squares and said they were a big hit with her four daughters!

When my twin sons were teenagers I had a repertoire (of sorts) featuring things they could ‘Grab ‘n Eat’ – and by ‘they’ I mean my sons and their multitudinous friends … all of whom seemed to have bottomless stomachs.

Crustless Quiche Squares are a bit more ‘solid’ than most quiches due to the addition of a bit of flour, which is why they’re so easy to ‘grab and eat’ either for breakfast (as I did today), for a packed lunch or to serve as appetizers. And they’re equally delicious eaten right from the fridge or at room temperature.

++ Today I made a smaller version of the original recipe, which works well for someone like me who doesn’t need to feed lots of teenagers! That recipe follows the larger yield recipe below.

THIS VERSION MAKES A LOT …… USE A GREASED 13″ X 9″ PAN

(++ See below for recipe which makes fewer squares ++)

Ingredients

++ Oven temperature changes – – Bake at 400F for 15 minutes, … then lower to 350F for 30 – 35 minutes.

10 eggs
1/3 cup butter
2 medium Bermuda onions, sliced
1 1/2 cups chopped mushrooms
1 1/2 cups chopped broccoli
1/2 cup flour
1 tsp. baking POWDER
1/3 tsp. salt
1 lb. (16 oz.) small-curd cottage cheese
1 lb. (16 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 10 eggs with an electric mixer for about a minute. Set aside.

In a large skillet, over medium heat, melt 1/3 cup butter. Add 2 medium Bermuda onions, sliced; 1 1/2 cups chopped mushrooms and 1 1/2 cups chopped broccoli. Cook, stirring occasionally, for 15 minutes. Set aside.

Add 1/2 cup flour, 1 tsp. baking POWDER and 1/3 tsp. salt to the previously beaten eggs until combined.

Add 1 lb. small-curd cottage cheese and 1 lb. grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

Pour into greased 13′ x 9′ pan. ++ Bake at 400F for 15 minutes………then REDUCE HEAT to 350F for 30 – 35 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick. Enjoy!

+ + + +

++ Directions for Making a SMALLER Batch of ‘Grab ‘n Go’ Crustless Quiche Squares ++

++ Use a greased 9′ x 9′ pan

++ Oven temperature changes – – Bake at 400F for 15 minutes, … then lower to 350F for 23 – 25 minutes.

Ingredients

5 eggs
1/4 cup butter
1 medium Bermuda onions, sliced
3/4 cup chopped mushrooms
3/4 cup chopped broccoli
1/4 cup flour
1/2 tsp. baking POWDER
1/4 tsp. salt
1/2 lb. (8 oz.) small-curd cottage cheese
1/2 lb. (8 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 5 eggs with an electric mixer for about 30 – 40 seconds. Set aside.

In a large skillet, over medium heat, melt 1/4 cup butter. Add 1 medium Bermuda onions, sliced; 1/2 cup chopped mushrooms and 1/2 cup chopped broccoli. Cook, stirring occasionally, for 15 minutes. Set aside.

Add 1/4 cup flour, 1/2 tsp. baking POWDER and 1/4 tsp. salt to the previously beaten eggs until combined.

Add 8 oz. (1/2 lb.) small-curd cottage cheese and 8 oz. (1/2 lb.) grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

Pour into greased 9” x 9′ pan. ++ Bake at 400F for 15 minutes………then LOWER HEAT to 350F for 22 to 23 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick. Enjoy!

++ Recipe adapted from ‘The Frugal Gourmet’

These are easy and fun to make – in fact, the kids or grandchildren might want to help make them!

Don’t worry if you don’t have maple syrup. They’ll still be excellent but I do highly recommend making these Bacon and Egg cups with maple syrup ’cause it gives the bacon a real flavor boost. I know I always included the maple syrup when we had our own “maple sugar shack” on our farm in Quebec, Canada. (I’ll have to post a photo of it someday…)

This recipe makes six but you can make 12 just as quickly, which is great when cooking for a crowd. Plus the Bacon and Egg Cups are baked in the oven, so you can enjoy your coffee – or Bloody Mary – while they’re cooking!!

PS – The next morning I heated a few up in my microwave for about 30 seconds – they were still delicious!!

Makes 6 Oven at 400 F 15 – 20 minutes – keep an eye on them!

May 2013 — I made these with my grandchildren at our home in the Pocono Mountains and decided that 3 Tbs. of butter and 3 Tbs. of syrup was just tooo much. Of course, as always – it’s up to you. Add as little or as much as you like!

My son asked us to make these using SPAM and, because it was his birthday, his wish was granted. The “SPAM and Egg Cups” were really good with cut up and fried SPAM instead of bacon!! (I know SPAM is sometimes laughed about but it’s basically just cut up pork with spices. It tastes like ham – what’s not to like?!)

Ingredients

6 slices bread without crust (Use thinly sliced bread.)
1 1/2 Tbs.butter, melted – previously was 3 Tbs.
1 1/2 Tbs. maple syrup – previously was 3 Tbs.
3 strips bacon, cooked until crisp and then crumbled
6 eggs
salt & pepper

Grease 6 muffins tins or spray with Pam. Cut crusts off bread, flatten down a bit with your fingers. Press one piece of bread into each of the 6 muffin cups. Mix 1 1/2 Tbs. melted butter with 1 1/2 Tbs. maple syrup and brush the mixture onto the bread. Sprinkle crumbled bacon into bread cups. Break an egg into each cup and sprinkle with salt and pepper. (Actually, I made these with one piece of crumbled bacon per serving – instead of a half a piece. A few of the eggs “overflowed” the muffins cups due to the extra bacon, so I just cleaned up the extra with some paper towel.)

Bake at 400 F for 15 to 20 minutes, until eggs are set and bread is toasted. After 15 minutes, keep an eye on them because you don’t want to over cook ’em – the yolks should be a bit runny. Enjoy!