Luckily I made this quiche before I got ill and had it in the fridge and could warm it up to eat. I'm sitting up typing now since sometimes if I'm lying down I can't stop coughing. I am totally worn out from coughing so much. Soup and tea is about all I'm eating. Gary got me some store bought flan and some apricot mango juice both of which I love. No sign of Betty I fear she has gone to kitty heaven but it would be so nice to know for sure.
To make the crustless quiche, melt three tablespoons of butter and pour butter in bottom of 9 x 13 inch casserole dish. Chop fine 3 tablespoons of red onion, one teaspoon of fresh ginger. Chop medium 3/4 cup mushrooms and half of a bell pepper (or six of the mini peppers). Saute the mushrooms and set aside, then saute the onion and ginger and then add in the bell peppers and saute them. Meanwhile sprinkle the bottom of the buttered casserole dish with shaved Parmesan cheese.
Beat six eggs and 2 cups of half and half. If you use an 8 x 8 pan decrease eggs by 2. Slowly pour half the liquid on top of cheese and butter trying not to displace the cheese. Then sprinkle in the onions, ginger, mushrooms and peppers into the liquid, Sprinkle in spices of thyme, tarragon, marjoram and a few dashes of cayenne pepper. Then pour in remaining liquid. Sprinkle in about 1/2 cup of crumbled goat cheese and top mixture with more shaved Parmesan cheese. Bake at 350 F for 50 to 60 minutes, Let cool before serving. The quiche comes out without sticking to the pan and is so delicious. You can serve this for breakfast, brunch, lunch, or even dinner. Thanks for reading and for all your comments.
