Large Quiche Egg and Cheese Bake

Great for breakfast or as a side dish for a large get-together. This recipe will fill a 9×13″ baking dish.


2 cups chopped spinach, green pepper or broccoli tops, cut in to small pieces
3 cups seasoned croutons
2 cups coarse-grated sharp cheddar cheese
1 cup cooked ham, cut into 1/4″ cubes
8 large eggs, beaten
2-1/2 cups milk
1 large tomato, cored and cut into wedges


Preheat your oven to 350°F. Spray a 9 x 13″ baking dish with non-stick cooking spray. Combine the croutons, cheese and ham in the dish and mix well. Spread out evenly. Add the broccoli, spinach or green pepper.

In a separate bowl, beat the eggs and milk. Pour mixture evenly over the crouton mix. Push the tomato wedges into the mixture ensuring they are evenly spaced.

Bake uncovered 30-40 minutes until crust is golden brown. Contents should be firm and not runny when pierced with a knife. Remove from oven, let stand five minutes, cut and serve hot.

Makes 12 pieces.


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