Direct from the HSSB test Kitchen
I’ve never been one to get hung up on words when I’m in the kitchen. However, it was recently pointed out to me that there is a difference between a Frittata and a Quiche. One simple thing sets them apart – A CRUST. Quiche has a crust and a frittata does not. Funny thing is that I rarely make a crust for these dishes since they are my quick, go-to recipes for dinner when I haven’t gone to the market and want to use up what’s in the refrigerator. As long as you have 8-12 eggs and half & half or milk, you are good to go with this recipe for my Crustless Garden Veggie Quiche (aka Veggie Frittata).
1½ cups half & half
8-10 large eggs
2 tbsp. grated parmesan
1 cup grated cheddar or mozzarella
Leftover deli meats like ham or salami (leftover steak!)
Your favorite veggies (fresh or frozen), sliced or chopped
1-2 tsp. Italian Meatballs spice blend
If you have an open packet of another Healthy Solutions Spice Blends, use that instead. Although the Italian Meatballs blend adds that perfect combination of Italian flavors, I just as often use Shrimp Scampi blend because I love the buttery garlic flavor that it adds.
Preheat your oven to 350 ℉. Whisk together eggs, half & half and spices. Spray a cast iron pan, pie pan or muffin tin with non-stick spray. A muffin tin works great so you can have a grab and go breakfast or snack. Pour in the egg mixture. Add meat, cheese and veggies. Sprinkle additional spices and parmesan on top if desired. Bake uncovered for 30-40 minutes or until the eggs are set. Serve and enjoy!
This is great for anyone on a restricted or low carb diet.