Quiche is the classic brunch dish. It was definitely featured in this gluten-free mommy’s Easter brunch feast. Since we were feeding thirteen and variety is the spice of life, my mother and I made a pair of quiches. Our dueling quiches (everything is a competition) were definitely a hit with the crowd. There was not a single slice left of either quiche. I made the Spinach Tomato Quiche- the clear favorite. haha
My mother contributed the Crab Quiche in the next post, which we adapted from her 1985 Deep Dish Crab Pie recipe. She has vowed a rematch. I look forward to it!
CRUSTLESS SPINACH TOMATO QUICHE
1/2 cup asiago cheese, freshly shredded
1/2 cup mild cheddar cheese, freshly shredded
1 cup fresh spinach leaves, chopped
scant 1/4 cup of red onion, sliced thin
2 plum tomatoes, sliced thin
1 cup evaporated milk
4 large eggs
1/4 teaspoon salt
Preheat the oven to 350 degrees. Lightly grease a quiche dish or pie plate. Spread the asiago cheese and then the cheddar cheese on the bottom of the pie plate or quiche pan. Layer red onion, spinach and tomato slices over the shredded cheese. Sprinkle basil over the tomatoes. Beat the eggs, milk, salt, and cayenne pepper. Pour this egg mixture in the pie plate or quiche pan. Bake for 35-40 minutes.
8 slices; serves 4-6
Other beautiful crustless quiches: