Nigella's Crustless Pizza

It must be a record! Tried something new again tonight....a recipe I adapted from Nigella Lawson's latest cookbook, Nigella Kitchen. She called it "Crustless Pizza" but my family and I thought it was more of a cross between a deep dish pizza and a quiche. This may sound a little odd...but it is very good! And very simple to make also...especially when you don't know what to do for dinner.
All you really need is egg, flour, milk, a little salt and some cheese. From there, you can add more of your fave veggies, meats, etc...or you can leave it as is! I added pepperoni to mine, along with some extra Parmesan cheese.

Here's my adapted recipe:

2 eggs, beaten
1 1/2 C flour
1 3/4 C milk (I used fat free, could sub with any you have)
Salt to taste
1 1/2 C grated cheddar cheese (or any kind you want!)
1/4 C grated Parmesan, plus extra to grate on top
Chopped veggies and/or fresh herbs
Sliced pepperoni/ham/salami...your favorite or what you have on hand!

Preheat over to 400 degrees.

Mix eggs, flour, milk and salt until smooth. Stir in 1 C cheddar cheese and the 1/4 C Parmesan (and add'l veggies or herbs, if using). Pour into a greased 9 inch ovenproof pie dish. Bake in oven for about 30 minutes (check that it's cooked through), then top with rest of cheese (both kinds) and pepperoni. Cook another 3 to 4 minutes or so, until top cheese is melted and it's a little brown.

Let cool for a few minutes, then cut into wedges like a pie.

We devoured this! It was barely enough for the four of us (Hubby and I, Ty and Zoey) so if you have more people, double and make two!
Served this with a simple romaine salad, with tomatoes, avocado and croutons. E.V. olive oil and red wine vinegar dressing.