Crustless Quiche

This quiche puts my old recipe to shame. Full of delicious veggies and cheese, this healthy recipe has no finicky crusts - the only not-quick part is waiting while it bakes. Oh well. Go watch some Game of Thrones or something, it's guaranteed to make the time pass.

Grocery list items:
Leeks
Kale
Mozzarella
Ricotta
Sun dried tomatoes

I get this question a lot when I make this recipe - if it has no crust, how is it a quiche and not a frittata? You will now be happily able to answer this question. Difference number one: A frittata is Italian. A quiche is French. Got it? Difference number two: A quiche is baked in the oven. A frittata is cooked on the stove and then finished in the oven. Huge difference, can't you tell?

Well really, whatever you want to call it, it's delicious. Feel free to get fancy with your ingredients, mix and match, and enjoy!
original recipe via http://www.mementobracelet.com

Crustless Quiche
6 eggs
1 cup ricotta (part skim)
1 oz parmesan, grated
1 cup shredded mozzarella (part skim)
1/2 cup milk (I used unsweetened almond milk)
salt + pepper
1 tbsp olive oil
2 leeks
1 bunch kale
5 sun dried tomatoes
1 cup quinoa, cooked (optional)

Preheat the oven to 350 degrees Fahrenheit.
Rinse and chop the leeks and kale. In a large pan, gently heat the 1 tbsp olive oil. Add leeks and sauté until soft. Then add the kale and sauté another 5 min or so, until the kale is bright green but not soggy. Slice the sun dried tomatoes and stir them in well with your vegetable mixture. At this point, if you are using quinoa, you can add this as well.

Meanwhile, beat the eggs until frothy - a stand mixer is great for this, but you can also use a hand mixer. If you have neither of these, just mix them well with a whisk until they are pale yellow. Add the cheeses and milk, salt and pepper, and beat together until well combined.

Spray a large, shallow baking pan with non-stick spray, and place all the vegetables in it. Pour the egg mixture over it, and smooth out with a spatula.

Place quiche in the oven and bake for 1 hour and 30 min, or until firm and set. If you include the quinoa, it takes less time - if you don't, it takes more time. If you're me, you wait super impatiently and try to find other things to do while it bakes.

Enjoy! You can really use any green veggies in this, also mushrooms and fresh tomatoes. Here's a variation I made with some broccoli rabe flowers:

Crustless Quiche 
6 eggs
1 cup ricotta (part skim)
1 oz parmesan, grated
1 cup shredded mozzarella (part skim)
1/2 cup milk (I used unsweetened almond milk)
salt + pepper
1 tbsp olive oil
2 leeks
1 bunch kale
5 sun dried tomatoes
1 cup quinoa, cooked (optional)
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Rinse and chop the leeks and kale.
3. In a large pan, gently heat the 1 tbsp olive oil.
4. Add leeks and sauté until soft.
5. Add the kale and sauté another 5 min or so, until the kale is bright green but not soggy.
6. Slice the sun dried tomatoes and stir them in well with your vegetable mixture. At this point, if you are using quinoa, you can add this as well.
7. Beat the eggs until frothy using a stand mixer, hand mixer, or whisk.
8. Add the cheeses and milk, salt and pepper, and beat together until well combined.
9. Spray a large, shallow baking pan with non-stick spray, and place all the vegetables in it.
10. Pour the egg mixture over it, and smooth out with a spatula.
11. Place quiche in the oven and bake for 1 hour and 30 min, or until firm and set. Less time if you include the quinoa.
12. Serve warm or cold.