Italian Quiche - No Crust

Sunday, 26 December 2010
This is for Teri. I like to call this dish "quiche" because it is a mixture of eggs and milk, baked in the shape of a pie (9" round glass plate). However, it does not have a pastry or crust. So, for traditional cooks or real chefs, this likely falls into the "breakfast casserole" category.

4 large eggs
3 pieces thick bacon, microwave 4 minutes on high, blot with paper towel, chop into small pieces
1 can (12oz) Italian tomatoes with garlic and oregano, drained
1/2 cup onions, chopped
2 Tablespoons olive oil
Sea salt to taste
Cracked pepper to taste
1/2 milk or cream (I used skim milk)

Preheat oven 350 degrees

Heat olive oil and sautee onions until soft, set aside
Beat eggs and milk with wisk
Add bacon and onions, stir
Add tomatoes, gently stir
Sprinkle in salt (about 3/4 of a teaspoon) and cracked pepper into mixture (I did 5 turns of the grinder)
Spray pie plate with Canola oil

Pour in mixture, bake for 1 hour
Dish should be firm but not brown on top.