Stone Street Café’s Crustless Quiche

by Suzanne Heron.

Heap spinach in a lightly oiled 9×13” baking dish. Add favourite veg, or leftovers – broccoli, cauliflower, zucchini, mushrooms, red/yellow peppers, red onions, asparagus, cherry tomatoes. Stay away from “hard” veg like celery & carrots. Add ham/ chicken/ chorizo if you wish. Drizzle some dijon mustard or fresh pesto over. Finish with crumbled feta or any sharp cheese e.g. Parmesan. Combine 12 eggs, 5 c whole milk, 2 c bisquick, season with salt & pepper and pour over veggies. Cook about 1 hour @ 375 until the top is golden and the inside moist. You MUST let it rest 20 min before serving.

Chef Doug Stuart, Stone Street Café, 2505 Beacon Ave, Sidney, BC, 250-655-1166. “Breakfast, Mediterranean, lots of possibilities!”