Crustless Vegetable Quiche Recipe offers a light and natural meal, perfect for the height of summer. Featuring aquaponic mushrooms and Swiss chard, this dish is heavy in both health and flavor
Crustless Vegetable Quiche
You can see from the photos above that I was able to use one of my favorite kitchen tools to make this crustless vegetable quiche recipe, the timeless and versatile cast iron skillet. My original intention was to bake this quiche in a pie dish but as you can see it stayed in the same vessel from which it started. I love putting this skillet to good use, especially at our small, rustic lake cottage.
There is no no flour in this dish and in fact there is no grain at all. If you are following a gluten free diet, this is a fantastic dish. If you are not following a gluten free diet, this is a fantastic dish.
The beautiful thing about this crustless vegetable quiche recipe is that you can make it your own. Other than eggs and cheese, the primary ingredients are composed of what you have on hand. We’ve been getting some fantastic aquaponics produce all summer long from our good friends and urban farmers over at Grow Local, here in our little Wisconsin town of Neenah. True to form, we’ve done our best to put this locally grown and completely organ produce to good use.
We’re knee deep in summer but there’s plenty of time to check out your local farmer’s market and pick up some fresh produce. Or, grab some from your garden. Give this crustless vegetable quiche recipe a try. It’s a versatile, fresh and healthy celebration of the the very best of summer. -Dan
Never Miss Another Platter Talk Recipe
- 2 cups Swiss chard,, thick stems removed and coarsely chopped
- 8 oz fresh mushrooms, sliced thin
- ½/ cup leeks, sliced thin
- 1 tablespoon olive oil
- 5 eggs
- 1 cup milk
- 2 cups shredded cheese of your choice (we used Fontina)
- 1 handful cherry tomatoes, washed
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Heat olive oil in large skillet over medium heat
- Sautee chard for 5 minutes until tender, remove from skillet and set aside.
- Repeat saute process for mushrooms and leeks, separately.
- In large mixing bowl, whisk eggs then add milk, cheese, and salt and pepper. Mix well.
- Combine sauteed vegetables with egg mixture, blend well.
- Return entire mixture to skillet and evenly distribute tomatoes on top.
- Place quiche in oven and bake for 40 minutes or until firmly set.
- Serve immediately.