Crustless Quiche

Grease a glass pie plate or casserole, pile in cooked potatoes and other vegetables until the dish is about three-quarters full, sprinkle cheese on top and then cover with eggs beaten together with a splash of milk. Bake until the eggs set and eat it hot or cold anytime during the day.

Crustless quiche
2 tablespoons LunaOlivo Garlic oil
2 cups cooked potatoes, finely diced or thinly sliced
1/2 small onion, minced
1-1/2 cups chopped vegetables (I used asparagus and red pepper here)
Salt and pepper to taste
1/4 teaspoon paprika
1 tablespoon fresh dill
1 cup grated mozzarella cheese
5 eggs
1/4 cup milk

Grease a glass pie plate with oil. Layer in potatoes, onion and vegetables and sprinkle with salt, pepper, paprika and dill. Add cheese on top of the veggie mixture. Whisk the eggs and milk together and pour over top of the vegetables. Bake at 400F for about 30-40 minutes until the eggs are set and the top of the quiche is golden brown. Serve with fruit and muffins for breakfast or with salad for lunch or dinner.