Crustless Quiche Bake

Name: Crustless Quiche Bake
Ingredients: 14 bacon strips, chopped; 1 pound sliced fresh mushrooms; 1/2 cup chopped green pepper; 8 green onions, thinly sliced; 1 jar (2 ounces) diced pimientos, drained; 2 tablespoons sherry, optional; 12 large eggs; 1-1/2 cups 2% milk; 3/4 teaspoon dried thyme; 3/4 teaspoon seasoned salt; 1/2 teaspoon ground mustard; Dash dill weed; 4 cups shredded Gruyere or Swiss cheese, divided

13 ingredients

5 steps

Ingredients

14 bacon strips, chopped
1 pound sliced fresh mushrooms
1/2 cup chopped green pepper
8 green onions, thinly sliced
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sherry, optional
12 large eggs
1-1/2 cups 2% milk
3/4 teaspoon dried thyme
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
Dash dill weed
4 cups shredded Gruyere or Swiss cheese, divided

Directions

1

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
2

In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated.
3

In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish.
4

Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting .
5

Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.