On Dec 30, 9:52*am, "Nancy Young" > wrote:
> I should know this, but I don't make things like this often,
> so I could use some advice.
>
> I want to make a quiche without a crust. *I have the eggs,
> spinach, mushrooms, bacon, onion ... I just don't have or want
> to make a crust.
>
> Can I just do the usual routine, saute all the vegetables and
> bacon, incorporate them with the eggs and cream (and nutmeg
> and s&p) and bake it in a pie dish? *Or is that idea fatally flawed.
>
> I want something I can put into the refrigerator for later, not an
> omelette I'd eat now.

That's the only kind I've ever made. I just bake it in a square Pyrex
baking dish that's well buttered. Even then, it always sticks.
Careful not to burn it too.

That sounds good right now.
>
> nancy

--Bryan