Crustless Quiche

Definitely guilt-free cooking with this one. Without the crust, Ryan wondered if this was Frittata? But no, since the egg mixture ends up cooking like a custard, it definitely is a quiche, even without a flaky buttery crust.

I used vegetables from the Farmer's Market throughout, although next time I would not add canned artichoke hearts - too wet that it added a bit too much moisture. The eggplant was delish! The recipe uses more egg whites than whole eggs, so while you get one yolk, the rest are protein-filled and cholesterol free.

Technically, Quiche is a German dish although French cooks made Quiche Lorraine a pride and joy dish. I used Cheddar, but Emmenthaller would have been better!

Tschüß!