This crustless quiche is perfect for brunch or dinner served with a green salad on the side.
We love the smoky flavor of bacon, but pancetta is an easy substitute.
Coat a 9-inch pie pan with cooking spray.
Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Transfer to a paper-towel-lined plate using a slotted spoon.
Reserve 1 tablespoon drippings in the pan; discard remaining drippings.
Add the bacon, the Brussels sprouts mixture and Cheddar; stir until well combined.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Pour the mixture into the prepared pie pan.
Bake until the center is set and the edges are puffed and lightly golden, 30 to 35 minutes.
Let cool in the pan on a wire rack for 10 minutes.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Garnish with additional scallions and pepper, if desired.
To make ahead
Let cool and cover tightly.
Refrigerate for up to 4 days.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
To reheat, cover with foil and bake at 350F until heated through, about 20 to 25 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
