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.

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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

Ingredients

• 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

Directions

1. Preheat the oven to 375°F; grease a 9-10″ pie or casserole dish with fat of your choice and set aside.
2. Heat olive oil over medium/high heat in a medium-sized frying pan.
3. Add onions and cook until mostly caramelized.
4. Add garlic and toss for 1-2 minutes.
5. Toss in the asparagus and cook for 5-6 more minutes.
6. Throw in mushrooms and cook until they give up their water.
7. 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.
8. 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.
9. Add the cheese.
10. Sprinkle in some salt and pepper.
11. Pour veggies into egg mixture and stir to combine.
12. Pour everything into your pie dish and place in the oven.
13. Bake for 30-35 minutes, or until the edges are starting to brown and the center is firm and puffy.

Serves 4-6.