Dairy Carrie's Crustless Quiche


Ingredients (these are only suggestions):

  • Vegetables (Spinach, Mushrooms, Peppers, Olives, Tomatoes, Onions, Broccoli…)
  • Meat (Ham, Bacon, Sausage, Chicken, Turkey, Taco Meat or whatever…)
  • Olive oil
  • Cheese
  • 10-12 Eggs
  • Milk
  • Seasonings



  1. Turn on your oven to 350°.
  2. In a large nonstick, oven-proof skillet (a cast iron skillet works great!) assemble your vegetable and meat ingredients. If you have garlic, you should add some to the pan. You can use whatever you would like but be careful that you don’t use all frozen veggies and drain any canned veggies well so that you don’t end up with too much juice in the pan.
  3. Turn the stove on to medium high, add about 1Tbsp Olive Oil to the pan and sauté your vegetables and meat until they are no longer frozen or raw.
  4. Get out your eggs and your milk.  Crack about 10-12 eggs in a bowl, and add 1/4 cup of milk. Add your salt and pepper and whatever other seasoning you would like; I always add a little smoked chipotle tabasco sauce for some zip.
  5. Whisk up the egg mixture until it’s all combined, and the eggs white and yolks are married or at least engaged.  Pour the egg mixture into the pan with the sautéed veggies. At this point, I also add some chunks of cheese like smoked mozzarella string cheese.  Cheddar, Feta or even cream cheese would. The secret is that you want to leave the chunks big enough that they don’t melt and disappear into the mixture.
  6. Return your pan to the stove and turn the burner on Medium. Now this part is important: Don’t stir the eggs! Just look at them. Wait for there to be some bubbles of steam that come up through the center of the eggs. When you have several steam bubbles going take the pan off the burner and put it into the oven.
  7. Bake the eggs for about 15 minutes. When the timer goes off, take the pan out and sprinkle some more cheese on top (about 1/2 cup of shredded cheddar) and put the pan back in the oven for another 5 minutes.
  8. The eggs are done when you put a knife into the center and you don’t see raw egg. If you shake the pan, there should be no wiggle. If it wiggles or the egg isn’t cooked put it back in the oven for another 5 minutes and then check it again.

COOK’S TIP:  Let the “Not Egg Strata” cool down for a good 15 minutes before you dig in. This also tastes pretty great room temp and it reheats pretty well in the microwave later.