Crustless Quiche & Sundried Tomatoes
Crustless Quiche & Sundried Tomatoes is a make ahead frittata perfect for brunch, buffets, and French garden parties featuring pantry ingredients.
Servings: 12
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.
