On Sun, 30 Dec 2007 10:52:49 -0500, "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.
>
>nancy
>
You could use a stabilizer - Betty Crocker.com uses Bisquick
http://www.bettycrockercatalog.com/R...peIdList=36603
http://www.bettycrocker.com/recipes/...recipeId=36500

or not - you can find lots of crustless quiche recipes on the net
http://www.usaweekend.com/06_issues/...cooksmart.html
scroll down




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