Crustless Quiche (Breakfast Bake)


panko breadcrumbs
8 strips bacon
1 large sweet onion
2-3 green onions
6 eggs
1 c whole milk
1 to 1.5 c gouda cheese
thyme, cayenne, salt, pepper as you like it

Butter a glass baking dish, either 9×9 or 9×13. Be generous with the butter. Spread a thin, even layer of panko on the bottom of the dish. Dice the onions and bacon and cook until the bacon gets crispy and the onions start to caramelize. Spoon the mixture into the dish in a relatively even layer. Grate the cheese and add about half of it on top of the bacon and onions. Beat the eggs, milk, and seasonings until thoroughly mixed and maybe a little bit fluffy; don’t worry too much about the texture. Pour the eggs over the ingredients already in the dish and add the rest of the cheese to the top. Bake in a 400 degree oven for 30 minutes or until the egg has completely set and the cheese is nice and melty and brown. Let it cool for about 15 minutes before serving.

My mom makes something like this every year for Christmas breakfast, but she uses a layer of bread at the bottom and sausage instead of bacon. It’s been one of those months where I feel really close to my family, so I was craving something familiar, so this happened. Also, I haven’t found a meat market I like in my new neighborhood, so eggs are my go-to protein these days. Like regular quiche, you can add whatever you’ve got to this, and it’d be good. I want to try it with Italian sausage and bell peppers.