The Crustless Quiche

8-10 eggs
½ cup heavy cream or ½ cup shredded cheese (no soft cheeses)
Butter
Salt and Pepper
Additions:   mushrooms, zucchini, asparagus, cheeses, spinach, onion, garlic, fresh herbs, ham, turkey, sausage, bacon, shrimp, crab, etc. etc.

Melt a pat or two of butter into a quiche or pie plate in a 375 ° oven.

Beat 8-10 eaggs until they’re pale yellow and frothy.    Add salt and pepper to taste.  
Add ½ cup heavy cream or ½ cut shredded cheese and sale and pepper to taste.   Pour into quiche plate.    

Additions.   Add lightly cooked fresh veggies (sauté), thawed frozen veggies or spinach (press the water out first), meat and/or cheese.  

Pop the quiche into the oven and back for 35 to 40 minutes or until set.

Serve immediately, or cool, cover and store up to three days in the fridge for future breakfasts.

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