Bacon Mushroom Tomato Quiche

An easy adaptation that’s a cross between a quiche and a frittata style egg dish.  Since no crust, just breadcrumbs, it is light, but firm and holds well.

Great for a leisurely late morning breakfast or brunch.

Ingredients

• 8 – 10 slices bacon, chopped into 1 inch slices, can also use thinly sliced deli ham, or combo of both.
• 1 bunch of scallions, cut 1/2 inch of bulb end off, and chop
• 2 Tbsp Canola Oil
• 1 pint of mushrooms, sliced
• 4 – 6 small tomatoes, thinly sliced and halved
• salt and pepper to taste
• 4 eggs
• 1/4 cup breadcrumbs
• 1 1/2 cup shredded cheddar cheese
• 1/4 cup shredded parmesan cheese

Directions:

Preheat oven to 325 degrees.

1. Lightly saute bacon and scallions for 3 -5 minutes to soften.
2. Add mushrooms and canola oil .
3. After several minutes add tomatoes, season with pepper and stir until all ingredients are sauted and some moisture from tomatoes is aborbed. apprx 5 minutes
4. In large bowl, beat eggs, add breadcrumbs and cheeses.
5. Combine  skillet mixture in bowl. Pour into lightly greased pie pan.

Cook for apprx 30 minutes or until set and firm on top.

Let cool about 10 minutes before serving.