Aug 15, 2013

Basic frittata (dairy-free)


Our whole family loves quiche and frittata and mom makes it all the time. However, I've been a little dismayed by all the recipes out there always using tons of milk and cream and cheese, etc. And I don't like taking lots of time in the morning, so I rarely like doing a crust, though they are yummy additions. So I finally have refined my quiche recipe to what works for me and is super moist. Paul said it was his favorite quiche...which surprised me, since there's no yummy extras that would generally make it so, according to others.

There is no crust. And the bread inside it kind of disappears and makes it very moist! But, here it is--again, no milk or cheese, so don't use this recipe if you're dying to have those in it.

2-4 bread slices, broken in pieces (4 is more moist; I use light sprouted wheat bread--like white)
2 T butter, melted in glass dish
5 eggs (you can use 4 if needed)
1c.+ water (I'll add a few extra Tablespoons of water so it's 1 1/4, but not needful, esp if only 4 eggs)
1/2 c.+ cooked ground pork sausage (or bacon, but the flavor isn't as savory)
1/2 onion, diced (or just dash of powder to save time)
1 garlic clove, minced (or powder to save time)
2 handfuls spinach, cut into thin strips so it's small
1/2 c. red pepper, diced (opt.)
1/4 t. sage powder (optional--with bacon--but super yummy with sausage! Fresh sage = 1 t.)
salt and pepper to taste

1. Put butter into the glass pie pan and place in oven while it preheats to 350 (watch so it doesn't burn). Pull it out and make sure butter covers the whole pan.
2. Mix egg and water together in a bowl.
3. Add remaining ingredients.
4. Pour into greased pie pan and bake for 30 minutes.


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