A neighbor of mine would make this fabulous Quiche Lorraine every year for Christmas. What was so great about it was that it was cooked and ready to re-heat for Christmas morning.
I really, really wanted to make this quiche for my family this Christmas. But I didn't have the energy. Or the time. Instead, I settled on this breakfast casserole that is almost just as good as my friend's quiche.
In my opinion, this is a crust-less quiche. One other person compared it to a fabulous frittata. Anyway you call it, it is so simple, and so easy to make.
It starts the NIGHT BEFORE with a buttered 9x13 pan. I take off the crusts of about 12 slices of white bread and cube them, dump them into the buttered pan and sprinkle cheddar cheese on top. You can use whatever cheese you want....Swiss, Gruyere, or Emmentaler. Cheddar is what I have on hand.
In a separate bowl, put in 10 cracked open eggs. Pour in milk, or my case, skim. If you want to use half-n-half, or splurge on whole milk, go ahead! Add in salt, dry mustard powder (or use the yellow ready prepared mustard) onion powder, and fresh cracked pepper. You could saute some onions, but I'm going the easy route....
Blend it all in in a blender, food processor, or use my favorite...an immersion blender. So easy to use and quick to clean up!
Pour this all over the cheese topped bread.
If you see any dry bread crumbs poking out, just push 'em down with a spoon. You want each and every crumb soaking up this yummy custard...
(you will want to have some cooked bacon or sausage on hand for tomorrow...)
By the time the gifts are opened, this will be ready and waiting for all your loved ones...
(4x6 printable recipe) (full page recipe)