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Submitted by Whats Cooking
"A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like."
photo by Whats Cooking 
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
10
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ingredients
- 8 eggs
- 1⁄2 cup milk
- 1 (6 ounce) jar marinated artichoke hearts, drained
- 2 cups small fresh broccoli florets
- 3 garlic cloves, minced
- 1⁄2 onion, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 2 teaspoons fresh dill, minced
- 1⁄2 cup breadcrumbs (regular or gluten-free, fresh or dry)
- 2 cups shredded sharp cheddar cheese
- 1⁄4 cup shredded parmesan cheese (not grated)
- 2 tablespoons extra virgin olive oil
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directions
- Preheat oven to 350°F
- Chop the artichoke hearts coarsely.
- Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
- Add onions and cook until they are translucent.
- Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
- In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
- Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
- Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
- Bake for 30 minutes or until firm.
- Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
- Serve hot or at room temperature.
- Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.
Questions & Replies
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Reviews
-
I agree with frittatas as a great food! I just wanted to mention, though, that there actually is a difference between crustless quiche and frittata. Quiche has a lot of cream (or milk) with the eggs, a custard, the mixture beaten up then baked. Frittata is mostly eggs, sometimes a bit of cream or milk but not much, if any. Frittata is cooked in a pan first, then when partially set, put in the oven to finish it off. So quiche is more liquid, smoother and creamier. Frittata is thicker, more curd-like. Think of quiche as a filling (which is why it's usually in a crust) and frittata closer to an omelette.
jub7474
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Delicious! Works perfectly for a brunch or afternoon tea with friends. Also tastes great if chili pepper flakes are used in place of the cayenne pepper, and a little Romano cheese is added in with the Parmesan.
blueyedwineaux
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This was delicious! I loved the choice of vegetables. I baked this on my Convection setting for 30 minutes, and it came out PERFECTLY! I only made a couple changes. I used garlic powder instead of fresh cloves, just because it was what I had on hand. I omitted the cayenne and the dill and used Italian seasoning with garlic instead. I will definitely make this again, thank you so much!
Kozmic Blues
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Thanks for the great recipe! This quiche was made with items already on hand and baked perfectly as per directions.I loved the combo of flavors. I will definitely be making this one again!
Crystal
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Tweaks
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This was delicious! I loved the choice of vegetables. I baked this on my Convection setting for 30 minutes, and it came out PERFECTLY! I only made a couple changes. I used garlic powder instead of fresh cloves, just because it was what I had on hand. I omitted the cayenne and the dill and used Italian seasoning with garlic instead. I will definitely make this again, thank you so much!
Kozmic Blues
RECIPE SUBMITTED BY
Whats Cooking
- 40 Followers
- 97 Recipes
- 7 Tweaks
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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