The main differences between a crustless quiche and a frittata are that a crustless quiche is baked in the oven, not started on the stove top, and more importantly, that a crustless quiche is loaded with cream. We must give thanks to the French who knew the pleasure, and even the healthfulness, that comes from using well-sourced fat in abundance. The texture of a quiche is completely, well, creamy. It’s soft and indulgent, with a bit of a crusty top.
While frittatas are good, especially when served with homemade salsa, quiches belong to a different echelon.
Christmas at our house
My mom is Jewish. And if you don’t mind a little unbiased bias, all the Jewish people who’ve loved me have loved to feed me- large quantities! So even though blintzes have been our traditional Christmas breakfast my entire life, my mom also made SIX pounds of homemade sausage patties, FOUR pounds of lamb chops (I’m not kidding!), had sourdough bread and butter, toppings for the blintzes, a huge fruit platter AND asked me to bring a large crustless quiche. Let me count… we had 15 people. 15 people and all that food! She is always worried we will not have enough!
We talked her into not making the dinner she had planned and we ate brunch food for snacking and dinner too! It was lovely, so relaxing and so little work for the second half of the day. (Of course, she added platters of planned appetizers to the mix as well, and pies came out later in the evening. No one was wanting.)
Today I’ll share that Crustless Quiche recipe with you! because it was really good. My grain-free blintz recipe is now published in my new cookbook!~ EAT BEAUTIFUL: Grain-free, Sugar-free and Loving It. It’s one of my favorite recipes; and I hope you get to make it as well.
One more note about this recipe and its yumminess: cream and cheese + slow-cooked garlic = MMM.
- 12 eggs, pasture-raised preferred
- 3 large or 4 average-size zucchini, grated
- 4 big kale leaves, bottom stems cut off where the leaf starts, leaves broken in half
- 2 cups heavy cream, grass-fed (use full-fat coconut milk if GAPS)
- 2 cups aged cheese, grated- fontina, gruyere or white cheddar
- 1 cup parmesan, grated or ground
- 2 tsp. sea salt + 1/2 tsp. sea salt, separated
- 2 cloves garlic, each one quartered
- fat of choice for greasing- coconut oil, butter, ghee, duck fat, lard, tallow
- Preheat the oven to 375 degrees.
- Toss grated zucchini with the 2 tsp. sea salt and allow it to sit for 30 minutes, exuding its water.
- Place the eggs, kale and garlic in a blender.
- Blend for 15 seconds on low speed, or just until the kale is in small even pieces, with no large leaves remaining. Use the pulse button as needed.
- Add the cream and remaining sea salt. Process briefly to mix, 5-10 seconds.
- Drain the zucchini in a colander and rinse it well.
- Squeeze out any excess liquid.
- Place the zucchini and two varieties of cheese in a medium size bowl and toss to mix thoroughly.
- Grease a large cast iron skillet or casserole dish.
- Pour the grated zucchini and cheese into the dish and spread it out evenly.
- Pour the kale egg custard over the zucchini.
- Bake the crustless quiche for 40 minutes; then reduce the oven heat to 325 degrees.
- Bake an additional 20 minutes.
- The dish will be puffed and gorgeous but will deflate some before you serve.
- Allow it to cool for 5-15 minutes before serving.
- Serves 10 or more, especially if you have side dishes.
This quiche is also great during the summer when local zucchini and greens are in abundance. It’s fantastic; and it feeds a crowd. Leftovers are great for lunch! Make it and let me know how you like it!