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Crustless Quiche aux légumes

Original recipe from French Kids Eat Everything
kept bybeberequin
recipe by

Take care not to overfill the pie plate, as the quiche will puff up as it bakes. Place on a baking sheet in the oven, in case of spills.


9 large eggs
1 cup milk
Salt and pepper, if desired
1 cup flour
one small onion, finely diced
½ cup thinly sliced greens (spinach or chard, but not kale)
½ cup finely chopped red pepper

1. Preheat the oven to 325°F. In a large bowl, beat the eggs; add the milk (or milk and cream) and mix well. Add a pinch of salt and pepper, if desired. Stirring constantly with a fork or whisk (to avoid lumps), add the flour a little at a time. Mix in the cheese, followed by the fillings you are using.

 2. Pour the mixture into a greased 9- or 12-inch pie plate and bake for 30 minutes, or until the quiche puffs and starts to brown on top. Cool 5 minutes before serving (the quiche will settle, and you’ll be able to cut it more neatly).



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