Earlier this week, I tried something kind of new for dinner. It was partly to save money, partly to save calories, and partly just to try to simplify a recipe I remember making years ago that I knew my Hubby really enjoyed. So, I googled recipes for crust-less quiche so I could figure out how long and at what temperature I would need to cook this concoction.

In case you are wondering, this is the pie plate I baked mine in. It is about 11 inches wide and 1 7/8 inches deep. Now I probably could have almost doubled the recipe in this pie plate, but knowing me, I would have spilled some of it before I got it settled in the oven.

I used a 4 cup glass pyrex measuring cup. To start, I put in 1 dozen eggs and scrambled them with a whisk. Then I added 1 cup of pre-cooked bacon bits/crumbles. Then I added 2 cups of sharp shredded cheddar cheese. I added a liberal grind of black pepper with my pepper mill. I then remembered that I had a bunch of green onions and cleaned and cut 2 green onions into mix. I whisked it all together and poured it into a large ceramic pie plate that I had sprayed with cooking spray. I then baked it in a 350 degree oven for 35 minutes until the center was firm.I let it cool for 5 to 10 minutes.

I was shocked at how well it came out. Not just taste wise, but it literally slid out of the well sprayed pie plate and onto the plate. It firmed up really well!

This recipe had exactly 5 ingredients, took no time to throw together and was given several compliments by Hubby, who didn’t mind the missing crust. See below for the reason we cut the crust out of the recipe. Not having a crust saved us a whopping 800 calories for the entire pie.