Ever since my new found love of eggs.. I’ve been thinking about making a quiche.  I wanted to make one that I could consume without feeling guilty, so I decided my quiche would go crustless! ? 

There are so many variations of quiche in the world today.. much like a frittata it’s an “anything goes” type deal! Then again, does anyone really know the difference between the two?? I guess the difference, as I’ve come to understand it, is the way in which they are cooked.

The frittata is cooked initially on the stove then baked in the oven to finish it off.  The quiche gets solely baked only after you mix the ingredients into the egg mixture.  However, I sautéed the onions on the stove first before mixing them in and ultimately, baking them!

That said, wouldn’t that make this a “quittata??” ?

Well, regardless of what we call it.. One thing is certain, it’s absolutely delicious!!! It’s light, fluffy, and so creamy tasting! And it’s loaded with vitamins and antioxidants, so may be it would make more sense to name it the “crustless-guiltless veggie quittata??!!”

Food for thought peeps..

CRUSTLESS VEGGIE QUICHE

Prep Time: 10 minutes

Cook Time: 50 minutes

(serves 6)

Crustless Veggie Quiche

Ingredients

  • 1 tablespoon coconut oil plus, a little more for greasing the baking pan
  • 1 large onion
  • 8 eggs
  • 1 cup coconut cream
  • 4 cups kale
  • 14 ounces of diced tomatoes, drained
  • 1 cup chopped mushrooms
  • sea salt & fresh cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Wipe a baking pan with a little coconut oil. Add a tablespoon of coconut oil to a pan. Once melted, add the diced onions. While the onions are cooking, add the eggs to a bowl and whisk them until they are combined. Then add the coconut cream. Using a hand mixer, blend until the mixture is fluffy and smooth, and without any lumps. When the onions begin to brown, turn off the heat. Add the tomatoes, mushrooms, and the onions to the egg mixture. Fold until well-combined. Then add the kale. Now, fold in the kale as well and add the sea salt & fresh cracked pepper. Pour the mixture into the pie pan. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5 minutes, just to brown the top.

 

Leave a Reply

Your email address will not be published. Required fields are marked *