Another quick, easy, cheesy, crustless quiche!

The Bob's mom and her fiance stayed with us over Labor day, and I was looking for an easy, no-fuss breakfast for Monday morning. Monday was a work and travel day for them, so I wanted to give them a good breakfast before they hit the road. This was just the ticket, because it was tasty, but filling, low carb for me, and it took all of 5 minutes to throw together while everyone was getting ready. It was also easy for everyone to "graze" and grab when they were ready to eat – equally good hot or closer to room temperature. I served it simply, with just toast and some fresh grapes. For a brunch you could go all out and serve it with some potatoes, and maybe cheesy biscuits or sweet rolls.

You'll need:
6 eggs
3 T Sour Cream
About a cup or so of diced ham – I used the pre-diced, pre-cooked stuff, but you can get fancier if you wish
A good cup or cup and a half of shredded cheese – I used about 2/3 Colby/Jack and 1/3 mozzarella, but it's not exact, just use whatever you like that melts well

Here's how you make it.

1. Preheat oven to 350º. Liberally spray a 9" pie plate (or the like) with non-stick spray.
2. Whisk the eggs and sour cream together. I found it worked best to stir the sour cream a little first, and add the eggs one at a time until it's very creamy. Pour into your pie plate.
3. Sprinkle the ham evenly over the egg mixture. Sprinkle the cheese over all, in an even coating.
4. Bake about 40 minutes, or until the center is set. I checked with a toothpick and when it comes out clean it's good. Top will be slightly browned.

That's all there is to it. Let it sit about 4-5 minutes before cutting, and it should come out in nice wedges for you. It's creamier and cheesier than the crustless quiche I have made before, and The Bob said, "we can have this again." Always a good sign.

Of course you can see that the sky's the limit on this recipe. Change the meat and cheese to your heart's content. You could try it with some sausage and some sauteed vegetables like onion and mushroom. Get creative. I intend to!

This quiche will keep refrigerated a few days and is very good heated through in the microwave for weekday breakfasts. Give it a try.