While this is called "The Puff", I liken it most to a crust-less quiche, and due to all the varieties of cheeses, stays fabulously moist in the center instead of becoming all baked-out egg. And due to the large quantity, is a great way to just get a bunch of breakfasts out of the way if you're looking forward to a busy week!
- If you need to pre-cook any vegetables or meats, do so now and then set aside. (See note below.)
- Preheat oven to 350 degrees.
- Beat eggs until they are light and fluffy.
- Sift flour, salt, and baking powder together. Gently mix this and butter into eggs.
- Add remaining ingredients and stir gently until well blended.
- Pour into a 9"x13" baking dish.
- Bake for 35 minutes.
Also, I really, really hate soggy over-cooked veggies in my quiches. I've discovered that for certain veggies such as asparagus and cauliflower, what works great is the ice-bath after a blanching, which stops the cooking process in its tracks. I try to boil them to JUST the point before they're just-right, and then when they're in the oven, they take that last step so that there's still a little crunch left to the asparagus and the cauliflower isn't just mush when the quiche is done. Mushrooms I sometimes don't bother cooking at all - the oven takes care of them well enough.