On Sun, 4 Apr 2021 14:57:56 -0500, Sqwertz >
wrote:

>On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown wrote:
>
>> The thing about quiche is it works for breakfast, lunch and dinner. I
>> love Quiche Lorraine Oh dear, that one contains bacon (you could use
>> diced ham or proscuitto). Oh, then there is seafood quiche.
>
>I've got a leek, broccoli, bacon, and all sorts of cheeses. But no
>pie crust and no shortening to make one. I could still make a
>crustless...
>
>I just went downstairs to make a casserole of the same, sauteed the
>leeks, cut up mushrooms, deflorated the broccoli... and I'm out of
>milk. So much for winging it. I just dumped everything into a
>vegetable bag (included warm leeks) and I'll deal with it some other
>day.
>
>I blame Jill for this one, no doubt about it!
>
>-sw
If you have some stale bread or an old French loaf, cut it into cubes,
toss all your other stuff in, mix and add a mixture of egg and milk.
Season as you want. Store in fridge overnight, (so that the bread
absorbs the liquid) bake the next day, 350F until the mixture puffs.
Eat hot or cold. Just a savory bread pudding commonly called a
Breakfast Casserole.
Janet US