An Impromptu Crustless Quiche

I opened the fridge door the other night hoping to be smacked with inspiration for dinner. It’s been really hard to come by these days. Fortunately, I happened to have a nice mix of ingredients to work with – some fresh asparagus, baby spinach, and a little bag of sun-dried tomatoes from the farmer’s market, mozzarella leftover from making pizza, and the ever-present jar of marinated artichoke hearts in the pantry.

The first thing I did was measure the volume of my quiche pan. It ended up being about 4 cups, so I mixed the ingredients in my 4-cup measuring cup.

It ended up being delicious. I served it on a bed of lettuce dressed in a homemade red wine vinaigrette. Matt went back for seconds, then thirds! That makes it a keeper in my book.

Crustless Quiche

Prep Time: 10 minutes

Cook Time: 35 minutes

Category: Breakfasts, Gluten Free, Main Dishes, Vegetarian

Servings: 3-4 servings

Crustless Quiche

  • 5 eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 9 stalks asparagus, boiled briefly, until crisp-tender, then thinly bias-sliced
  • 4 cups baby spinach, cooked, drained, and chopped
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped marinated artichoke hearts
  • handful fresh basil, thinly sliced
  • handful fresh chives, sliced
  • 1 cup shredded fresh mozzarella
  • 2 tbsp shredded parmesan

Preheat oven to 350°F.

Whisk together eggs, milk, salt, and pepper. Stir in remaining ingredients. Pour into greased tart or quiche pan.

Bake 30-35 minutes or until set. Allow to cool slightly before serving.

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