Ina Garten Crustless Quiche
A light yet satisfying blend of fresh vegetables, savory cheese, and fluffy eggs without the fuss of a crust.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup milk (or a dairy-free substitute)
- 1 cup shredded cheese (cheddar or mozzarella) Can substitute with other cheeses
- 1 cup chopped vegetables (e.g., spinach, tomatoes, bell peppers) Mix and match based on preference
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (like oregano or basil) Consider adding fresh herbs for more flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures a uniformly baked quiche.
- In a skillet over medium heat, sauté the onions and your choice of vegetables until softened—about 5-7 minutes.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried herbs until thoroughly combined.
- Add the sautéed vegetables and shredded cheese into the egg mixture and stir gently.
- Grease a pie dish or baking pan lightly and pour your mixture into it.
- Place in the preheated oven and bake for 35-40 minutes, or until the center is set and a toothpick comes out clean.
- Allow it to cool slightly before slicing into wedges. Enjoy warm or at room temperature!
Notes
Feel free to mix up the cheese and veggies! Serve warm or at room temperature. Store in the fridge for up to 3-4 days or freeze for up to 3 months.