Brunch is in. Especially with two small children, it is much easier time to get together with friends than dinner. So, when in need of a brunch item, here is a trusty quiche. I have done a post on quiche before if you want the ins and out, the dos and don’ts check it out. For this beauty I decided to do crustless for a few reasons. One: I didn’t have time to make a crust; two: we were going to be eating the quiche with lots of buttery pastries and I thought it would be best to cut simple carbs and added fat where it wasn’t needed. I do love a good crust, but for this instance it was unnecessary.
This is a rich, savory quiche, stuffed with vegetables and topped with a bit of cheese. It has an added bonus of being gluten free. It was super fast, one pan, and traveled perfectly to our friends where we were having brunch.
- 2 TBL olive oil
- 1 large yellow or white onion, sliced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- A few tablespoons chopped fresh herbs, or a few teaspoons dried herbs
- 3 to 4 cups chopped vegetables (I used Kale, Mushrooms, and zucchini)
- 6 large eggs
- 1 1/2 cups milk (I used unsweetened plain almond milk)
- 1 cup grated cheese (I used goat guda)
- Preheat the oven to 400°F.
- Heat a cast iron skillet over medium heat.
- Add the olive oil and swirl to coat the bottom and sides of the skillet.
- Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
- Add the other vegetables and cook until liquid has been released and evaporated, 5 more minutes or so.
- Remove the pan from the heat and spread the vegetables evenly across the bottom of the skillet.
- In a bowl whisk the eggs and milk together until everything is uniformly yellow.
- Add remaining salt, pepper, and any herbs you are using and whisk to combine.
- Pour the egg mixture over the vegetable.
- Sprinkle with grated cheese in an even layer over the top.
- Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across and it is firm in the middle, it’s fully cooked.
- Let the quiche cool for about 20 minutes, then slice into wedges.