Wednesday, October 26, 2011

Crustless Quiche

What is the difference between a quiche and a frittata?  Honestly, I had to Google that and I'm still not sure I know the answer.  Especially when the quiche is crust-less.  But what I got from Google is that quiches have a bunch of milk in them and frittatas don't.  Either way, they are both good.

Worried about the gluteny crust on a quiche?  Don't be, you can just make it without a crust!  I found this recipe in The Gluten-Free Bible and tried it out last night.  I'll definitely be making this, and variations of it, again in the future.

2 cups sliced asparagus (1/2 inch pieces)
1 red pepper, finely chopped
1 small onion, finely chopped
1 cup milk
2 tablespoons rice flour
4 eggs
1 cup cubed ham
2 tablespoons dried basil (fresh if you have it)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

1) Preheat oven to 350.  Combine asparagus, bell pepper, onion, and 2 tablespoons water in a microwavable bowl.  Cover with waxed paper, microwave on high for 2 minutes, drain the excess water.

2) Whisk the milk and rice flour in a large bowl.  Add in the eggs.  Stir in the vegetables, ham, basil, salt and pepper.  Pour into a 9 inch pie pan.

3)  Bake for 35-40 minutes.  Sprinkle the cheese over the quiche and bake for another 5 minutes - or until the center is set and the cheese is melted.  Let stand 5 minutes before serving.

The good thing about quiches and/or frittatas is that you can pretty much put whatever you want in there.  Veggies, meat, cheese.  Next time I might try broccoli.

Anyone know the difference between a quiche and a frittata?  Suggestions for favorite ingredients?

1 comment:

  1. This sounds delicious and perfect for a weekend brunch.