When in doubt… make a quiche!

This morning I woke up to a rather quiet house after FINALLY managing to get a decent bit of sleep last night. The excitement around the holidays, along with all the coming and going from my house, usually means several restless nights for me. Now with Turkey Day out of the way, I’m ready to get back into a routine for a few weeks.

My fridge once again has space in it and leftovers have all cleared out but now. With a few extra hungry mouths this morning, I started to panic as I rummaged through the pantry, fridge, and freezer for something breakfasty. FAIL. All I had was pieces and parts. Leftover pesto, sun-dried tomatoes, eggs, bacon, cheese… hah! These are the makings for a great quiche!

I started this quiche out the way that I always do with my quiche. Crustless style with lots of cheese and veggies. It’s true that a crustless quiche is basically a frittata, but… I prefer the term quiche since we’re adding in milk and what not. Frittatas are generally just egg. No milk. Besides… with a cold front blowing in today, quiche just sounds wintery and perfect for colder weather.

I used what pesto I had on hand today. But, I have a lot of pesto options out there, and any one of them would be perfectly delicious in this quiche. I mean, let’s face it, you really can’t go wrong with a pesto.

This quiche hit the spot! And just as with any quiche, it’s great for breakfast, brunch, lunch, or even dinner too! I love to serve quiches with a soup and/or a salad on the side; depending on the meal it’s being served for, of course.

And since it’s crustless, you get an even bigger slice of it than you otherwise would! Now, you can have your pesto, and eat it too!

Step-by-Step Photos:

Nutritional Claims: Low Carb • Sugar Conscious • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added