It’s true; I should probably just call this Crustless Quiche & Sundried Tomatoes a frittata. But that’s the Italian version. And my croquet party was a French, Old Fashioned Croquet Party. So Crustless Quiche & Sundried Tomatoes it is. After all, sticking with the theme is what counts, right? I mean, I got the guests to the garden, all in white, I had the croquet set up, I made french salads with french herbs and had a lovely lavender lemonade. We’re sticking to the theme on the quiche! In all seriousness, regardless of your theme, or what you call it, the Crustless Quiche & Sundried Tomatoes is a great make ahead dish for a party any time of day for a variety of reasons. One great feature of this dish is that it’s composed of all ingredients you can buy ahead of time, from the French onion dip, to the sundried tomatoes. Furthermore, it’s a breeze to make, you can serve it warm, cold, or room temperature, like I did, and if you cut in on the bias, the diamond shaped pieces look really fancy. This is definitely a repertoire sort of dish to know because you can whip it up for a crowd at a moments notice. Crustless Quiche & Sundried Tomatoes also makes great leftovers for breakfast, lunch or dinner (if there are any). So you say Fritatta, I say Crustless Quiche & Sundried Tomatoes, we’ll both say delicious and so will the guests.
Crustless Quiche & Sundried Tomatoes
Ingredients
- 12-14 eggs I think 12 would be fine, but I was using things up
- 4 ounces fresh goat cheese at room temperature if you’re mixing by hand
- 1 cup French onion dip
- ½ cup milk
- 4 ounces shredded Gruyère or swiss cheese, if you’re stuck with a vacation kind of grocery store
- 2 ounces sundried tomatoes in oil
Instructions
- Preheat oven to 400° F.
- By hand, or in an electric mixer, combine goat cheese and French onion dip. Mix until well combined.
- Add the eggs. Beat well, until frothy.
- Chop the sundried tomatoes finely.
- Add the milk, tomatoes and Gruyère. Mix until well combined.
- Butter or oil a 9x13 pan. Pour in the egg mixture.
- Bake 400° F for 20-30 minutes. Let cool. Cut on the bias.
- Remove from pan and layer the diamonds on a platter. Dress with a bunch of herbs or edible flowers, such as nasturtiums.
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