Crustless Quiche

This is the recipe that inspired me to purchase a Corning Ware quiche dish, not that it is an absolute requirement. A girlfriend from college (she and I were both returning adult students) gave me this recipe, upon my request, after she'd served it at one of our get-togethers. A crust forms as the quiche is baking. This can be served just about any time.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 quiche

Ingredients

• 1  egg, beaten
• 3⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup milk
• 2  tablespoons onions, chopped
• 1⁄4-1  cup ham or 1⁄4-1  cup Canadian bacon, chopped
• 2  tablespoons green peppers, chopped
• 6  ounces swiss cheese, shredded
• 6  ounces cheddar cheese, shredded
• 1 (4 ounce) can  sliced mushrooms, drained

Directions

1. Mix half of both cheeses with all other ingredients.
2. Put into greased 8-inch pyrex pie pan (or quiche dish).
3. Bake at 425 degrees F for 30 minutes.
4. Sprinkle with remaining cheese.
5. Bake 2 minutes more or until cheese begins to brown on edges.
6. Cut into wedges or squares and serve immediately.
7. Note: Can be baked in a 9 X 13 glass baking pan if recipe is doubled.