Here is a great recipe for CRUSTLESS QUICHE. It is quick and easy enough that your kids surely be able to help with preparation.
Preheat oven to 375 degrees.
1 1/2 cups of liquid ( any combination of whole milk, half and half, cream; we usually use 1 cup milk and 1/2 cup heavy whipping cream)
1 – 1 1/2 cups grated cheese ( use anything on hand or buy it pre grated; we usually use a combination of cheddar and Monterey Jack)
2 cups chopped vegetables ( onions, leeks, scallions, mushrooms, peppers, tomatoes, spinach, broccoli or any combination thereof)
1-3 teaspoons fresh chopped herbs (parsley, basil, chives)
salt and pepper to taste
Saute chopped vegetables (in butter or olive oil) until lightly browned, and then place in 9 inch pyrex pie plate.
(be sure to use a slotted spoon to transfer the veggies, too much liquid will make the quiche watery.)
Sprinkle the vegetables evenly with the grated cheese.
In a large measuring cup beat the eggs and then add the milk/cream, herbs, salt and pepper.
Pour over vegetables and cheese
Bake for 25-35 minutes. (Knife should come out clean when done)
Let stand for 10 -15 minutes to firm up a bit
Can be eaten hot or cold.
Variation: Cut up some pre cooked bacon or ham and saute along with vegetables.
This dish makes a highly nutritious breakfast, a filling after school snack, or served with a green salad, an easy dinner.