Some say tomato, others say frittata. Huh? Or is this a crustless quiche? In farsi, we call these egg dishes, kookoo. I tend to over think things when I’m naming a new recipe. Remember my not-too-long-away slushy-icee-cooler dilemma?
Although I do have Italian flavors in this egg dish, including parmesan cheese, I decided to name this dish with my first choice, the crustless quiche. No rhyme or reason, it just felt right.
Is a frittata the same as a crustless quiche?
The Italian frittata is made with mostly eggs with little to no milk or cream. It is traditionally prepared in a cast iron pan, started on the stove and then finished in the oven. The Spanish tortilla is also prepared similarly to the Italian frittata. A quiche contains cream and is completely baked in the oven.
Now quiche’s come in all flavors and textures. Some are silky smooth and others are more rustic. This crustless quiche is more on the rustic side, which I think pairs beautifully with my garden kale and heirloom tomatoes.
Can you freeze a crustless quiche?
The answer to this question is a definite yes! A crustless quiche can be frozen after it has been baked and cooled. If you want to freeze the crustless quiche as a whole, bake it in a metal pie pan because it is freezer safe. To reheat your frozen crustless quiche, thaw it in the refrigerator overnight and then bake it in the oven at 400ºF for about 20-30 minutes.
You can also freeze individual slices of your crustless quiche. Wrap each slice tightly in foil and freeze. To reheat, unwrap from foil, place on a microwave safe plate and microwave for 1-2 minutes. You also reheat the individual slice of crustless quiche in a toaster oven.
Final thoughts on crustless quiche
You can make any variety of crustless quiches depending on the flavors you love. You can take any quiche recipe, omit the crust and bake the filling using the directions I provide below.
When I made this crustless quiche, one of my husband’s biggest questions was, well, why? Why omit the crust of the quiche? Well, if you are counting carbs, this crustless quiche is the best way to enjoy a quiche.
Also, I never really cared for the crust of the quiche. Many times it is soggy and flavorless, so removing it from the dish completely only improves the meal. Well, that’s my opinion.
- 8 large eggs
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp black pepper
- 5 leaves of kale
- 1/2 cup fresh basil, loosely packed
- 5 medium-sized tomatoes, various colors
- 1/8 tsp ground black pepper
- Preheat oven to 350ºF.
- In a large bowl, whisk together eggs, cream, cheese, 1 tsp salt, 1/8 tsp black pepper and baking soda.
- Wash and remove stems from kale.
- Finely chop kale and basil then mix in with the eggs.
- Pour egg mixture into a 9-inch cast iron skillet. You can also use a lightly greased pie plate.
- Cut tomatoes into 1/4-inch rounds then layer the tomato slices over the top of the egg mixture, slightly overlapping them.
- Season tomatoes with remaining 1/4 tsp salt and 1/8 tsp black pepper.
- Bake in the oven for 40 minutes, or until the center of the quiche is set.
- Optional: Heat the quiche on broil for 5 minutes to brown the top.
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Serving Size:1 slice
Amount Per Serving:Calories: 207 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 266mg Sodium: 793mg Carbohydrates: 12g Fiber: 3g Sugar: 5g Protein: 13g