Brunchtime Crustless Quiche

We had family in town all weekend and lots of people = lots of cooking and eating! I LOVE LOVE LOVE IT when we have people over so I can cook up a storm. I truly am happiest in the kitchen...it is my favorite room in the house. It's a place where I can relax, exercise my creative brain muscles and create something that can provide happiness and sustenance for the people I love. (insert sappy moment here) I know, I know. Anyhoo.. for brunch with both parents I decided to make quiche, blueberry muffins and fruit salad. Here goes for the quiche - I was winging it so I do not have exact measurements.

Bacon
Onion
Green Onion
Mushrooms
Grated Cheese (whatever flavor you like)
Eggs + Milk (2 eggs to 1 cup milk ratio)
Butter
Breadcrumbs
Assorted Heirloom Tomatoes, sliced

Preheat oven to 350 degrees.

Butter a baking dish and then cover with breadcrumbs.

Saute the first four ingredients separately and mix together. You should not need any additional salt as the bacon has enough salt on it's own to flavor the entire dish. Evenly spread mixture in the baking dish. Sprinkle on a generous amount of cheese.

Beat together eggs and milk (you will need anywhere from 2-8 eggs depending on the size of your baking dish) and gently pour over the meat, veggies and cheese in the baking dish.

Gently lay the sliced tomatoes on top of the egg mixture and bake the entire thing anywhere from 20 minutes for a small baking dish to 45 minutes for a large baking dish. It should still jiggle when you shake it but not be liquidy.

ENJOY!