I've made quiche for years and mostly make quiche with crust. I was feeling lazy and had leftover mushrooms, leeks, and cream in the refrigerator so I decided to make a crustless quiche. It was such a hit with my husband that I made it for a women's group who loved it as well. <br /> <br />The basic quiche formula I go with is 4 eggs plus enough milk/cream to equal 2 cups total liquid including the eggs (if fewer eggs or more eggs, just go with 1 egg plus enough liquid to make 1/2 cup for each egg). Then I add whatever sautéed vegetables I want and add about 8 oz. of cheese. <br /> <br />The beauty of this recipe is that you can use whatever vegetables are fresh in season and change the type of milk to fit your tastes and it always tastes good.

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