I’ll admit, this quiche recipe needs a little tweaking. Normally I’d play with it a bit before posting, but I think it makes a good enough base to merit a mention. Many of my favorite recipes start out this way; first I follow it exactly as written (with the exception of cooking it in the GSO) than I play with it until it’s mine. This is the kind of recipe that is very easy to fiddle with. I’d recommend jazzing it up with your favorite vegetables or other add-ins; chopped spinach and crumbled bacon come to mind. If you want to get real creative you could personalize each quiche according to the individual tastes of each family member, kind of like an omelette station in your own back yard.
Crustless Solar Quiche
1 cup milk
3 eggs, room temperature
3/4 cup grated Gruyère cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cayenne
Set Global Sun Oven out to preheat
Spray 6 ramekins with cooking spray*
Gently heat milk until just warm. About 5 minutes in the GSO will do.
Combine all ingredients and beat until well blended. Divide mixture evenly into prepared ramekins. Place ramekins on a baking sheet and bake in GSO 25 to 30 minutes, it will jiggle a little in the middle. Cool on a rack. Serve warm or at room temperature
*The next time I make these, in addition to jazzing them up a bit, I will bake them in my enamelware mugs (see below) or muffin pans. Metal cookware works better in the GSO for eggs or any other recipe that has a short cooking time. I don’t know why I didn’t follow my instincts this time.