My favorite lunch or dinner is my Crustless Quiche. You can serve it with a salad of fresh vegetables and your favorite salad dressing. The quiche keeps very well for a couple of days in the refrigerator.
May God bless you and your family this fall!
“Give thanks to the Lord, for he is good; his love endures forever.” (Psalm 118:1)
Crustless Quiche
2 teaspoons baking powder
½ teaspoon salt
½ cup ground whole wheat flour
2 cups half & half cream
4 eggs
½ to 1 cup vegetable and/or meat
1 cup shredded cheddar cheese
Mix together salt, flour, and baking powder with a whisk. Combine eggs and half & half, and then add to flour mixture and whisk all together. Place cheese, vegetable, and/or meat in bottom of pie plate*. Pour liquid and flour mixture over top. Bake at 350 degrees for 35 to 45 minutes until lightly browned on top and well set in the center. Cool about 10 minutes before serving. (*Note: I use a stoneware pie plate, lightly greased) with a butter wrapper.)
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