I really want to call this recipe a frittata, but it’s not. “Frittata” is both succinct and lyrical. “Crustless quiche”, on the other hand, rolls off the tongue about as smoothly as “sixth isthmus”.
So why can’t I call it a frittata? Both contains eggs and are baked, right? Well, for one, frittata is an Italian word that roughly translate to “fried”. And that’s truth in advertising because a fritttata gets, well, fried – a head start on the stove before being transferred to an oven. The crustless quiche is a fully-baked situation.
Second, a frittata is not a custard; it’s essentially a baked omelette. As such, it does not have the silky texture this recipe possesses. So, while the phrase “crustless quiche” may have the aural quality of a trash bag full of tin cans falling on the floor, it is the far more luxurious dish to eat.
But while it feels indulgent, at its heart the crustless quiche is incredibly quick, simple and easy to make. Likewise, it is beyond versatile. Using the same ratio of eggs and half and half, I have made variations with sausage, roasted diced potatoes and cheddar or roasted tomatoes and provolone or mushrooms, bacon and Gruyere. The combinations are infinite. The only rule is to cook and cool any vegetables and meat before adding them to the eggs. It is essential to remove as much liquid as possible from the ingredients or else you’ll end up with something akin to a greasy, eggy vegetable soup. Uh, no, thank you.
Further adding to this recipe’s simplicity and ease is that it can be made-ahead. It can be assembled the night before and baked the next day. Along with its hearty size, unfussy elegance and the fact that it is delicious at room temperature, this makes a crustless quiche an ideal brunch recipe.
Or, if you’re looking to have this as a healthy, genuinely nourishing way to start your work day, bake it the night before, let it cool and pop it in the fridge. Sliced into individual servings, the next morning it will reheat quickly and beautifully in the microwave. Serve it over your favorite greens and you will feel rocket-fueled all the way to lunch. Or, pack it for lunch. Or dinner. I think it is delicious and satisfying no matter the time of day.
Additionally, you can freeze it. My preferred method is to bake it, let it cool, slice it into individual servings and wrap each serving in plastic wrap and foil. To reheat, let it thaw in the fridge overnight and microwave for a minute at a time until heated through.
However you choose to make this clunky-named, but oh-so-delicious-and-damn-near-miraculous recipe, I hope you love it. If you make it, I’d love to hear all about it.
Spinach, Roasted Red Pepper and Goat Cheese Crustless Quiche
Quick, easy and satisfying, this crustless quiche is simple to make-ahead for an everyday breakfast yet elegant enough for Sunday brunch.
- 12 eggs
- 2 cups half n’ half
- 5 ounces baby spinach
- 12 ounce jar roasted red peppers drained, dried with a paper towel and diced
- 4 ounces fresh goat cheese
- 2 tsp Diamond Crystal kosher salt
Preheat your oven to 350 degrees and set a rack to the middle position. Lightly grease a 9×13 baking dish with olive oil, butter or pan spray.
While the oven heats, set a medium skillet over medium heat and add a drizzle of olive oil. When the pan is hot, add the spinach and a pinch of kosher salt. Toss spinach until is it completely wilted. Remove to a plate and set aside to cool.
As the spinach cools, drain, dry and dice the roasted red pepper. Next, in a large bowl beat together the eggs, half and half and 2 tsp. kosher salt. Mix in the roasted red pepper.
Once the spinach is cool enough to handle, wrap it in a paper towel or, better yet, a clean tea towel and SQUEEZE. Squeeze and ring the towel until the spinach is dry. You want to remove as much water as possible from the spinach. Otherwise, it will seep into the quiche and ruin the texture.
To the eggs, add the spinach and mix. Pour the egg mixture into the baking dish and evenly dot the top with goat cheese. Place the baking dish into the oven and bake for 40 to 50 minutes. Check around the 40 minute mark as you don’t want the quiche to over cook. It is ready when the center is just set.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing.