Comments on: Reciped: Crustless Quiche http://www.frugalupstate.com/2009/05/reciped-crustless-quiche.html Use what you have, get creative and save! Thu, 18 Mar 2010 12:09:30 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Jenn @ Frugal Upstate http://www.frugalupstate.com/2009/05/reciped-crustless-quiche.html/comment-page-1#comment-16276 Jenn @ Frugal Upstate Tue, 03 Nov 2009 15:19:08 +0000 http://www.frugalupstate.com/?p=1228#comment-16276 Courtney-Yes-I precook the meat. The bacon can be crispy-I prefer it that way myself. Typically I would say about a cup of add in's total. You can do more-but make sure that you go easy on things that are watery-as the water will come out and then effect your egg mixture. For example cooked frozen veggies can have quite a bit of water in them-so don't overdo. Courtney-Yes-I precook the meat. The bacon can be crispy-I prefer it that way myself. Typically I would say about a cup of add in’s total. You can do more-but make sure that you go easy on things that are watery-as the water will come out and then effect your egg mixture. For example cooked frozen veggies can have quite a bit of water in them-so don’t overdo.

]]> By: Courtney http://www.frugalupstate.com/2009/05/reciped-crustless-quiche.html/comment-page-1#comment-16273 Courtney Tue, 03 Nov 2009 14:27:51 +0000 http://www.frugalupstate.com/?p=1228#comment-16273 Here's my stupid question of the day, I assume you pre-cook the meat (ham and bacon, etc) before adding in? If so, I assume the bacon shouldn't be crisp cooked. Also, do you have any approximate measurements for the add ins? Here’s my stupid question of the day, I assume you pre-cook the meat (ham and bacon, etc) before adding in? If so, I assume the bacon shouldn’t be crisp cooked.

Also, do you have any approximate measurements for the add ins?

]]> By: Reader's Question: Freezing & Thawing Crustless Quiche | Frugal Upstate http://www.frugalupstate.com/2009/05/reciped-crustless-quiche.html/comment-page-1#comment-16268 Reader's Question: Freezing & Thawing Crustless Quiche | Frugal Upstate Tue, 03 Nov 2009 12:39:01 +0000 http://www.frugalupstate.com/?p=1228#comment-16268 [...] am hosting a brunch for 60+ at my church and I saw your recipe for crustless quiche that can be frozen.  If I make these in disposable pie tins, freeze for about 10 days, then how [...] [...] am hosting a brunch for 60+ at my church and I saw your recipe for crustless quiche that can be frozen.  If I make these in disposable pie tins, freeze for about 10 days, then how [...]

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