Homesteading In The Pacific Northwest

Wednesday, June 1, 2011

Crustless Breakfast Quiche ... In A Canning Jar

This is essentially the same recipe as for my Asparagus and Bacon Quiche but without the crust...

3/4 cup raw asparagus cut into 1" pieces
1/2 cup chopped onion
2 slices bacon, cooked and crumbled
1/2 cup shredded cheese (I use Colby)
4 large eggs
1/2 cup cream or half and half
salt and pepper to taste
1 tsp olive oil
4 wide mouth half pint canning jars

Preheat oven to 375 degrees
Grease the insides of the canning jars with the olive oil.  Divide the asparagus, onion, bacon and cheese between the 4 canning jars.  Lightly beat the eggs, cream, salt and pepper in a bowl and pour over the ingredients in the jars.
Place the jars on a baking sheet and bake for 30-35 minutes; until the eggs are set and the tops are browned.
Serve juice in a jelly jar for a pretty brunch table setting .... or ....

...let the eggs cool; pop a top on the jar and it can be refrigerated for 2-3 days and then reheated for a quick grab-and-go breakfast : )


1 comment:

  1. What a great idea! I would eat that for lunch or dinner too!