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    Home / Breakfast & Brunch / Egg Dishes
    5 from 1 review

    Summer Veg Crustless Skillet Quiche

    By Alanna Taylor-Tobin on Sep 28, 2010 (updated Jan 21, 2020) / 4 Comments

    Jump to Recipe Print Recipe

    slice of quiche on a plate
    I quite dislike the term 'last gasp,' especially as it is bandied about this time of year. Suddenly, every event and weather condition takes on a sort of melancholy freneticism: a trip to the beach, a streak of fog-free days, a camping trip, a perfectly ripe peach.

    A skillet quiche brimming with the summery flavors of sweet corn, tomatoes and basil.

    vegetables cooking in a pan
    Here in San Francisco, our Indian summer is just kicking into gear. Though pomegranates and pesky pomes are popping up in the markets, there shouldn't be any 'gasping' around these parts for at least another month.

    So there.

    veggies cooking in a pan
    For now, the markets and our boxes are still full of the flavors of summer - ears of sweet corn, baskets brimming with cherry tomatoes, bunches of verdant basil - and baking them into a simple crustless quiche makes me happy. This is no fritatta - eggs are whisked with a generous amount of half and half, so that the final result resembles more closely the creaminess of a quiche filling than the drier, sometimes rubbery quality that a fritatta can take on. But it is baked right in a skillet, so you can enjoy the brilliant days of early fall outdoors, rather than slaving over a cold pie crust inside.

    quiche mix being poured into skillet
    Mop the juices from this brunch-worthy creation with a hunk of crusty bread, and serve with some crisp mixed greens on the side. You may recognize this as a reincarnation of the Asparagus and Chevre Crustless Skillet Quiche from last spring. I am keen on the versatility of this recipe, as it can be adapted to the seasons. Just don't go putting any tubers, roots or crucifers in it. Not just yet.

    This crustless skillet quiche may make you gasp with pleasure. Hopefully, it will not be your last.

    quiche in a skillet

    For more brunch recipes:

    • Migas
    • Allium and Cheese Souffles
    • Zucchini Tomato Tart
    • Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this crustless skillet quiche recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    top down shot of quiche
    5 from 1 review

    Crustless Skillet Quiche with Sweet Corn, Summer Squash and Cherry Tomatoes

    Print Recipe Pin Recipe
    This crustless skillet quiche may make you gasp with pleasure!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total: 50 minutes minutes
    Servings: 2 to 4 servings.

    Ingredients

    • 1 tablespoon olive oil
    • 1/4 red onion, thinly sliced
    • 2 small zucchini, halved and sliced thinly
    • 1/4 teaspoon salt
    • kernals from 1 cob of corn
    • 2 - 3 ounces mozzarella, sliced or grated
    • 1 - 2 ounces goat cheese
    • 2 tablespoons chopped basil, plus more for garnish
    • a handful of cherry tomatoes, halved
    • 2 eggs
    • 1 cup half and half (or a combination of milk and cream)
    • 1/2 teaspoon salt
    Prevent your screen from going dark

    Instructions

    • Position a rack in the center of the oven and preheat to 375º.
    • In a 6" cast iron (or other ovenproof) skillet, heat the oil over medium heat. Add the onion and saute until golden and tender, about 10 minutes. Add the zucchini and saute until tender and beginning to brown, 8-10 minutes. Add the 1/4 teaspoon salt and the corn kernals and saute one more minute, then remove from the heat.
    • Layer the mozzarella, goat cheese, basil and cherry tomatoes over the top.
    • In a large measuring cup, whisk together the eggs, half and half and 1/2 teaspoon of salt until smooth. Pour into the skillet.
    • Bake the quiche until puffed, golden and set, about 20 minutes. Let cool a few minutes before serving.

    Notes

    Nutritional values are based on one of two servings.

    Nutrition

    Calories: 491kcalCarbohydrates: 24gProtein: 22gFat: 35gSaturated Fat: 17gCholesterol: 237mgSodium: 1242mgPotassium: 1003mgFiber: 3gSugar: 10gVitamin A: 1835IUVitamin C: 51.9mgCalcium: 352mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Crustless Skillet Quiche withSweet Corn, Summer Squash and Cherry Tomatoes

    Serves 2 - 4

    1 tablespoon olive oil
    1/4 red onion, thinly sliced
    2 small zucchini, halved and sliced thinly
    1/4 teaspoon salt
    kernals from 1 cob of corn
    2 - 3 ounces mozzarella, sliced or grated
    1 - 2 ounces goat cheese
    2 tablespoons chopped basil, plus more for garnish
    a handful of cherry tomatoes, halved
    2 eggs
    1 cup half and half (or a combination of milk and cream)
    1/2 teaspoon salt

    Position a rack in the center of the oven and preheat to 375º.

    In a 6" cast iron (or other ovenproof) skillet, heat the oil over medium heat. Add the onion and saute until golden and tender, about 10 minutes. Add the zucchini and saute until tender and beginning to brown, 8-10 minutes. Add the 1/4 teaspoon salt and the corn kernals and saute one more minute, then remove from the heat.

    Layer the mozzarella, goat cheese, basil and cherry tomatoes over the top.

    In a large measuring cup, whisk together the eggs, half and half and 1/2 teaspoon of salt until smooth. Pour into the skillet.

    Bake the quiche until puffed, golden and set, about 20 minutes. Let cool a few minutes before serving.

    fork cutting into quiche

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Samantha says

      May 12, 2011 at 3:54 pm

      Made this last night for dinner. Was absolutely delicious!! Thanks so much Alanna!

      Reply
    2. alanna says

      May 12, 2011 at 5:07 pm

      So glad you liked it, and envious that you found corn, zuccs and tomatoes this time of year. Happy cooking!

      Reply
    3. Hilary McMahan says

      August 29, 2015 at 2:55 pm

      Can this be made to feed a bigger crowd?

      Reply
      • Alanna says

        August 29, 2015 at 6:26 pm

        I haven't tried it, but I bet it could be doubled or tripled and baked in a 9x12" lasagna pan. You might also try this one, which is a little sturdier: https://bojongourmet.com/2014/03/potato-and-green-garlic-crustless.html Feel free to switch out the spring vegetables for summery ones!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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I love having a snack at teatime in the afternoon, and Vermont Creamery’s chocolate cherry goat cheese is making my dreams come true. With its velvety texture, rich notes of chocolate and fruit, and bright goat cheese, it tastes like the most luscious chocolate cherry cheesecake. 

Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

#icecreamrecipe #cremefraiche #glutenfreebaking
    Did you know you can make your own crème fraîche Did you know you can make your own crème fraîche from scratch with just two ingredients? 

When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
✨nommed straight from the jar!
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✨churned into crème fraîche ice cream
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If you want any of the recipes, including my easy & foolproof crème fraîche recipe, just leave a comment and I’ll send you the link(s)!

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There’s creme fraiche in the batter and ganache, and it’s lovely served with billows of creme fraiche whipped cream. 

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Swipe to read some sweet comments from happy bakers! 🤗

https://bojongourmet.com/gluten-free-chocolate-bundt-cake/

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