These crust less quiches, or egg casseroles, are kind of like meatloaf. You just throw in whatever you happen to have. I never make the same one twice and they always turn out wonderful. This morning I was taking inventory on what I had in my two refrigerators. It's very very rare that I let anything get bad to the point of having to throw it away. I just HATE wasting food. So I decided to throw together a crust less quiche.
I started out by sauteing some green onions in melted coconut oil. Then added a pablano pepper, two orange bells, two mini green peppers, a jalapeno, several roma tomatoes, a bunch of spinach, two small bunches of arugula and some garlic. Basically - clean out the fridge. If I had any zucchini or other squash I would have added that too. Set that aside to cool a bit.
Then I chopped up two all natural spinach cheese chicken sausages (because I had them - could have been anything - bacon, ham, leftover meat, or nothing). Added a 16 oz container of full fat cottage cheese, 6 pastured eggs (seriously, take a look at those yolks - no lack of nutrients there!), and a handful of Kerrygold Dubliner Irish cheese, salt, pepper, and oregano.
Spread the vegetable mixture on the bottom of a 9x13 glass dish (could have been a smaller one if you want a more thick quiche), then pour the egg mixture over top and smooth out. And because I had some extra I sprinkled some chopped tomato and anaheim peppers over top with some more cheese.
Throw that in a 350 oven for about 45 minutes. I cut it into eight generous portions and put it in the fridge for breakfasts and meals all week long. Perfect.