Crustless Quiche

sautéed veggies
1 c milk
1/2 - 3/4 lb. grated cheddar cheese
4-5 eggs, beaten
salt, pepper, dried or fresh herbs
2 garlic cloves, pressed or chopped

Saute assorted vegetables (onion, mushroom, broccoli, spinach, peppers, zucchini, whatever) in olive oil, along with salt, pepper, herbs (basil, thyme, rosemary, oregano, whatever) and garlic.

Arrange the veggies in the bottom of a quiche pan, or a 9"-10" pie plate. There should be enough to cover the entire bottom.

Mix milk, cheese and eggs together and pour over the veggies, spreading the mix evenly with a fork. Place pan on a cookie sheet because it makes it easier to handle.

Bake in a 350 degree oven for about 40 minutes or until the center is firm and the top is golden brown.

NOTES
From Slashfood.
Easy, versatile, delicious.
I may never make a standard quiche again.