Breakfast, Brunch, or Dinner–Quiche is the Answer!
Whether you’re looking for a delicious breakfast, or maybe even something to impress your brunch table with, going with a quiche is never a wrong option. You can absolutely customize the filling to your liking, but today we’re going to look at a gluten-free and vegetarian version of this crowd-favorite dish.
I served this Garden Veggie Crustless quiche for dinner and it was both filling as it was delicious. But now with Easter coming up, this may be a great option to serve on your Easter brunch table? How about that?
I know, I know–let’s get to the recipe so you can plan your menu!
This recipe is courtesy of Savory Lotus. You can find the recipe right -> here!
So, Obvious Question: Frittata vs Quiche?
When I see the term, crustless quiche, I immediately think of calling it a frittata. So, what’s the difference? First of all, a traditional quiche is a custard base (eggs and milk) generally baked in a pie crust. The crust isn’t always necessary, like in this recipe. A frittata is an egg mixture with the fillings with little or no cream.
So in this case the main difference we’re looking at is the milk that is used. For this recipe we also kept it dairy-free by using unsweetened almond milk. I was skeptical, but gave it a go and I was certainly not disappointed. If you’re looking to omit dairy, this recipe will work wonderfully with dairy substitutes like almond or oat milk.
Tips for Thinly Cut Veggies
Unless you have a very, and I mean VERY sharp knife, you may want to invest in a great little gadget called the Japanese mandolin. This very sharp blade allows for you to cut veggies to paper-thin strips and slices. It should be used without any distractions as one slip and you could be dealing with quite the cut. Safety in the kitchen is always a must!
Looking for a recommendation? You can check out this handy tool on Amazon! The one I use has multiple attachments, so you can grate, shred, slice, and even spiralize! More bang for your buck, friends!
If you do not have a mandolin, you can absolutely make this dish. Just take your time thinly slicing the veggies and you should be good to go!
Just because you may not have all the tools does not mean that you can’t attempt a recipe. Promise.
Grey’s Grade: 5/5
Now, I’m a big fan of eggs–whether it’s breakfast, lunch, or dinner, this is a recipe that will satisfy your household no matter what meal you make it for. This recipe is allergen-friendly and absolutely delicious, not to mention really pretty to look at. After all, our tasting always begins with our eyes, right?
This is a recipe I’d highly recommend not only for the flavor, but also as a nice nudge with Easter on the way. My favorite part of the holiday (prior to the pandemic) was going out for brunch. If you’re doing your best to stay safe and still want that brunch experience–bring it home and serve this delicious crustless quiche to your household. I guarantee there will be no complaints.
Even better? This recipe can be customized based on what you have left in the fridge. Ham, cheese, sausage? You name it. You’re going to have a great dish on your hands. But do me a favor the check this recipe out first before you start going wild with crustless quiches, okay? This garden veggie quiche is a winner!
Now, you’re feeling better about any upcoming holidays, right?
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