Technically, I’m not sure if this is a crustless quiche that doesn’t have milk, or a frittata that doesn’t start on the stove. We tend to make it heavier on the veggies and lighter on the eggs, but you can vary your ratios to suit your taste.
Either way, it’s a favorite lunch meal at SuzerSpace.
I usually make this on a Sunday afternoon to clean up the leftovers languishing in the fridge.
Couple of eggs? Check.
Some wilty veggies leftover from salads during the week? Check.
Some spinach or arugula that is getting past it’s prime? Check.
Cheese? Are you kidding me? We always have cheese 🙂
This is great slightly cooled from the oven, or cool it completely and refrigerate it and reheat it during the week. Even though it’s already loaded with veggies, I usually serve it with a salad.
- 4 eggs
- 1 1/2 cup chopped vegetables
- 1/4 to 1/2 cup shredded cheese
- 1/4 cup spinach or arugula chopped
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, mix the eggs thoroughly. Add water or milk if desired.
Line a small baking dish (mine is 7 x 10) with parchment paper.
Distribute the veggies and spinach or arugula in the dish.
Sprinkle half of the cheese on top of the veggies.
Pour the eggs over the veggie and cheese mixture. Stir lightly with a fork to make sure the eggs get evenly distributed.
Top with remaining cheese.
Bake for approximately an hour, or until the quiche appears set and a knife inserted into the center comes out clean.
Allow to cool and then cut into slices.
- Use whatever veggies you have the fridge. I usually go with green peppers, mushrooms and broccoli. Cut everything up bite size so you don't end up with big hunks of something on your fork.
- I more than just line my baking dish with parchment - I make sure the sides are protected and I fold up the corners before I add in the veggies so I have a barrier all around. It makes removing the quiche easier when it is baked - you can just lift up the sides of the paper and everything comes up all at once.