A brunch staple, this quiche is made without the crust and loaded with cheese, asparagus, tomatoes, and green onions.
What I love about eggs is their versatility. Baked, hard boiled, poached, fried, scrambled, sunny side up -- possibilities abound. I also love them because they're usually part of my favorite meal of the day. Quiche has been a long standing staple on many a brunch menu. But in recent years as members of my family have transitioned to a gluten-free diet because of allergies, we had to come up with a crustless version. You'll see a lot of recipes for crustless quiche online, all of which seem to have an egg to milk ratio that doesn't quite yield that custard-like consistency. I don't know if they switch it up because of the lack of crust, or they just like a consistency more like frittata. But this recipe gets you closer to the true consistency without falling apart.
Another thing that's great about quiche is that it's a lot like frittata in that you can put pretty much anything in it. Here are some ideas, followed by a few suggested combinations:
Vegetables: Broccoli, spinach, tomatoes, onion, scallions, mushrooms, asparagus, peppers (spinach, tomatoes, and scallions can be added raw; all other veggies should be lightly sauteed)
Herbs: Basil, oregano, parsley,
Cheese: Cheddar, monterey jack, colby, colby jack, parmesan, feta, goat cheese
Meat: Bacon, ham, sausage, salmon
Other: Olives, artichokes, sun dried tomatoes
Possible combinations:
Spinach, tomatoes, mushrooms, feta, basil
Ham, cheddar, onion
Broccoli, cheddar, scallions
This recipe should yield about 6 servings. Enjoy! And if you have any favorite combinations, leave them in the comments!
Ingredients:
8 Large eggs
1 Cup Whole Milk
¼ Cup Half and Half
½ Cup Colby Jack Cheese (shredded)
½ Cup White Cheddar Cheese (shredded)
¼ Cup Parmesan Cheese (shredded)
½ Cup Asparagus (chopped)
½ Cup Heirloom Tomatoes (chopped)
¼ Cup Scallions (sliced)
1 Tbsp Italian Parsley (chopped)
1 Tsp Salt
½ Tsp Fresh Ground Pepper
Cooking Spray
Directions:
Preheat oven to 350° F
Whisk eggs, milk and half and half together in a large bowl
Add all other ingredients to the bowl and stir well to combine
Spray a pie plate or other round baking dish with cooking spray and pour mixture into it
Cook for 40 minutes, or until the middle of the quiche does not jiggle
Let cool and serve close to room temperature
