I often make crustless quiches on the weekends with whatever veg, meat, and occasionally cheese is still in the fridge before I grocery shop and meal plan for the next week.
The basic recipe is always the same and it’s so forgiving, you can change the amounts rather generously without ruining anything.
Start by buttering a pie pan. Preheat the oven to 375. In a skillet over medium heat, heat a tsp of coconut oil or butter and saute half an onion, garlic, and add whatever spices you’d like. Add whatever other veg you’d like (spinach, artichokes, mushrooms, peppers, etc) and cook until everything is softened and starting to brown. Add about a cup of precooked meat or fish, mix it up, and put all that cooked veg and meat into the prepared pie pan. Sprinkle over any cheese if you’re using it, but don’t use much.
Now, in a separate bowl, whisk together 4 eggs and 1 cup of egg whites (or 8 eggs or 2 cups egg whites) with a splash of milk. Pour the eggs over the veg and meat and use a spatula or spoon to gently stir just a bit to ensure some egg is making it to the bottom of the dish. Put in the oven and bake for 40-50 minutes.
So simple, right? For instance, last weekend I made a wonderful version with all egg whites, mushrooms, spinach, and cotija cheese. No spices. Just straight forward and awesome.
This weekend I chopped up the end of a summer salami sausage and used a whole pound of spinach with some oregano, paprika, and crushed red peppers and just a little cheddar. Oh my gosh. The fat in the salami with all those greens and the bit of heat was so yummy!
Try making a crustless quiche or a fritatta if you’d like to start cooking it on the stove and finish it in the oven. My cast iron is still not seasoned well enough to handle eggs yet, so the pie plate makes life easier for me. Have fun with the recipe and let me know what you make! Like I said, it’s versatile. Use what you’ve got, what will fill you up, and give your morning a good serving of protein and flavor.