Is it a quiche or a frittata?
I’ve asked myself this question several times. Typically a quiche is identified by a crust — but a frittata doesn’t call for cream or milk; this bad boy is crustless, but contains milk. So, is it both? Neither?
What I *do* know is that this veggie-filled egg concoction is flippin’ delicious and nutritious, so in the end, who cares what we call it.
I was thrilled when my friends Mike and Susan brought me a carton of chicken eggs from their very own coop. I keep bugging my husband to agree to move out to Pittsboro, NC near our farming pals so that I can grow a lush vegetable garden and we can all just live off the land; we can work off of a bartering system.
Of course, my husband thinks I’m kidding.
A woman can dream.
I couldn’t possibly use these beauty eggs for a simple scramble. I wanted to make them shine — and what better way than with a nourishing quiche? The holidays are around the corner, brunches are in order, and quiche is the perfect go-to for any late morning affair. It’s also super satisfying if you’re hankering breakfast for dinner. Seriously. You can eat this all day, every day.
The types of vegetables used in this recipe are flexible. I went for a medley of broccolini, leeks, zucchini, grape tomatoes and baby bella mushrooms. If you like a bit of heat, add some diced jalapeño to the mix.
For cheese, I used part mozzarella and part crumbled feta which added a nice little tang.
Quiche is versatile, so let your creativity and hunger take the wheel. It’s hard to mess something like this up. (So don’t mess it up. No pressure.)
On my last produce run at Whole Foods, I came across this gorgeous mix of crunchy adzuki, lentil and pea sprouts. I knew I had to have them, mainly because I knew they’d photograph well. #FoodBloggerPriorities. But, it just so happens they make an excellent addition to quiche!
Because I’m a cheeseball and like to get fancy shmancy, I arranged my ribboned quiche in waves + spirals. It looks ridiculous prior to cooking, but trust me. It’s hella pretty when it comes out of the oven.
Now. If you have concerns about a quiche with no crust, I promise you this stuff is delish. Also, as the eggs + cheese cook, they create their own hardened crust against the pan; you still totally get that crispy goodness.
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Crustless Vegetable Quiche
- 4 large eggs
- 1 tbsp olive oil
- 4 cloves of garlic minced
- 1 cup medium leek approx. 1 or 2 oz, white only, thinly sliced
- 3 oz baby bella mushrooms sliced
- 1 cup of grape tomatoes sliced
- 3 oz broccolini roughly chopped
- 1 medium zucchini best done with mandolin, sliced into ribbons
- 1 jalapeño optional, minced
- 1/2 cup organic crunchy sprout mix optional
- 1 cup of milk
- 1/2 cup shredded mozzarella
- 4 oz crumbled feta
- 1/4 tsp ground sage
- 1/4 tsp dried thyme
- Kosher salt and cracked black pepper
- Fresh parsley chopped
- Sweet or smoked paprika
- Pre-heat oven to 350 degrees C.
- Heat olive oil in a pan over moderate heat.
- Add the garlic and leeks; simmer until fragrant - about 2 minutes. Stir often to prevent the garlic from browning.
- Add the mushrooms, grape tomatoes and broccolini; simmer until mushroom and broccolini are tender - about 5-7 minutes.
- Remove from heat and set aside.
- In a large bowl, whisk eggs until completely beaten. Add milk, sage, thyme, salt and pepper, and whisk to combine.
- Finally, add both the mozzarella and feta cheese.
- Transfer your cooked vegetables to a 9x9 cast iron skillet or a cooking vessel with similar dimensions.
- If using diced jalapeños and/or crunchy sprouts, sprinkle them over the vegetables.
- Pour in the egg mixture and stir.
- Finally, place the zucchini ribbons into the pan upright, twisting and twirling them a bit (as pictured in post). This may seem odd at the time, but it looks super pretty once the quiche is cooked.
- Bake in the oven for approx. 30 minutes or until the egg is cooked through. You can test it with a cake tester.
- Once ready, remove from oven and let it stand for 10 minutes before cutting into it.
- Garnish with fresh parsley and paprika.