Brunch--Crustless Quiche

I am once again planning on running the ING Atlanta Half Marathon, and as it is in two weeks (!!!) I hosted brunch for our long run on Saturday. We went for eleven miles, through downtown, midtown, and the East side of Atlanta. You get to see quite a bit of the city if you run for eleven miles :) I decided to make a couple quiches and some challah for breakfast. You have seen my challah before, so I'll just talk about the quiche.

I went crustless because after using 5 eggs and 2 cups of half and half for each quiche, I decided they were rich enough to skip the pie crust. Here is a layer of panko bread crumbs and some grated parmesan.
While I am not often one for mis en place, it is useful when you are quick frying a pile of veggies, a pan of bacon, and whipping together the eggs all at the same time.
Baby portabellas and onions to go with before said bacon...
Broccoli, onion and more portabellas for the vegetarian quiche.
Add cheese and custard, bake at 425 for about 30 minutes. Start checking at 25...
Vegetarian Quiche -- Broccoli, mushrooms, onions and cheddar cheese
Meat eaters Quiche -- Bacon, mushrooms, onions and swiss cheese
I cooked both the night before and warmed them in a 350 degree oven for ten minutes the next day. Verdict? Delicious!

I based my recipe on the Crustless Quiche Recipe from Gourmet (via Epicurious).