Sunday, August 12, 2012

Egg and Cream Quiche

Egg and Cream Crustless Quiche

I was bored with generic breakfast one morning recently, and I had heavy whipping cream sitting in my fridge just waiting for me to do something with it.  I whipped the cream into whipped-cream-for-dessert consistency and added it into beaten eggs.  It was so amazingly light!  Three of us polished off this breakfast in a very short time!

Preheat oven to 350 degrees.

6 eggs, beaten
1 cup heavy whipping cream, whipped
2 cups shredded cheddar cheese
1/4 tsp. salt (we all salted our quiche before we ate it)
Possible additions:
     1 cup cubed, cooked ham
     1 cup cooked, crumbled sausage
     1 cup thinly sliced sweet peppers and onions

Beat eggs until they're a lemon color, more or less.

Whip cream until peaks form and hold.

In a 7 x 11 baking dish, spread half the cheese over the bottom.  Put any additions on top of the cheese.*

In a mixing bowl, fold beaten eggs into the whipped cream.  Pour this over the layers in the 7 x 11 baking dish.  Top with the rest of the cheese.  Put the dish into the oven, and bake it for 30 minutes.

*I played with this again, and I folded the additions--onions and peppers for me--into the egg-and-whipped cream mix and left the cheese on the bottom and top.  I like this version better!

Optional:  Top with chives, chopped cilantro, tomato sauce, enchilada sauce, or anything else you can think of.  It's good without any toppings, too; it's very light and fluffy and stands by itself easily.

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