Recipe: Crustless Company Quiche (1980's)

CRUSTLESS COMPANY QUICHE

6 eggs
1 (5 1/2 ounce) can evaporated milk
1 tablespoon instant minced onion
1 teaspoon dry mustard
1 teaspoon marjoram, crushed
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1 (1 pound) can mixed vegetables, undrained
1/2 cup (2 ounces) shredded Cheddar cheese, divided use (optional)

Beat together eggs, milk and seasonings until blended. Mix in undrained vegetables and 1/4 cup of the cheese, if desired. Pour into buttered 9-inch quiche dish or pie plate. Sprinkle remaining cheese over quiche mixture.

Set dish in large baking pan on oven rack. Pour very hot water into pan to within 1/2 inch of top of custard.

Bake in preheated 350 degree F oven until knife inserted near center comes out clean, 35 to 45 minutes. Remove immediately from hot water. Let stand 5 minutes.

Run sharp knife around edge of quiche. Cut into wedges to serve.

Makes 6 servings
From: Recipelink.com
Source: Newspaper recipe clipping, 1980's