Very Veggie Crustless Quiche Recipe
First of all … I have to show you what I found yesterday. I was totally excited about this and I feel a bit silly.
There’s a bird making a nest in one of my lanterns. I’m cool with this because I’ve never used the lanterns and I’m glad that somebody found a use for them that wasn’t just for good looks.
I made this great crustless quiche (a.k.a. fritatta) a while back.
I woke up a few Sundays ago and realized that I had asparagus and mushrooms in the fridge that I’d forgotten to use that week. What to do with these? Make a quiche.
I obviously can’t eat pie crust, and I didn’t want to deal with getting a ton of random non-gluteny flours, so I decided to see if there was such a thing as a crustless quiche. There is … or as Mark so politely tells me: “It’s a frittata.”
I looked at about 7 or 8 different recipes before I decided I had enough knowledge to frankenstein one of my own together. So I gathered the ingredients … which included pretty much every veggie item in my fridge and two different cheeses because who wants to use just one? And I ended up with this:
I started with this:
Wow this looks like a mess waiting to happen. I assure you, it’s actually easy cleanup.
Start with your veggies …
Then mix together your eggs, milk and yogurt.
Add cheese, and pour into your dish.
Bake, then enjoy!
Here’s the recipe … in case you didn’t follow. PS: You can use whatever veggies you want. Just keep the measurements to about 1.5-2 c of veggies.
very veggie crustless quiche — or fritatta if you prefer
- 1 T olive oil
- 1/2 c sliced or diced onions
- 1 t minced garlic
- 1/2 c sliced mushrooms
- 1/2 c chopped asparagus
- 1/4 c cooked and drained spinach
- 3 eggs, beaten
- 3 T egg whites (or one additional egg)
- 3/4 c skim milk
- 2 T 0% plain Chobani (or another Greek-style yogurt)
- 1/2-3/4 c shredded cheeses (your choice — I used 1/2 c cheddar + mozzarella)
- salt and pepper to taste
- Preheat the oven to 375°F; grease a 9-10″ pie or casserole dish with fat of your choice and set aside.
- Heat olive oil over medium/high heat in a medium-sized frying pan.
- Add onions and cook until mostly caramelized.
- Add garlic and toss for 1-2 minutes.
- Toss in the asparagus and cook for 5-6 more minutes.
- Throw in mushrooms and cook until they give up their water.
- Remove from heat and add the spinach. Toss until thoroughly combined. Note: I would cook a bit longer if you want a dryer quiche — this was too wet for my taste, and it was because I didn’t cook all the water out of the veggies.
- While your veggies are cooling, beat eggs and egg whites in a medium-sized bowl along with your milk and yogurt. Note: I whisked the yogurt into the milk before adding to the eggs.
- Add the cheese.
- Sprinkle in some salt and pepper.
- Pour veggies into egg mixture and stir to combine.
- Pour everything into your pie dish and place in the oven.
- Bake for 30-35 minutes, or until the edges are starting to brown and the center is firm and puffy.