Quiche is one of those things I haven’t had that much of since I was diagnosed with celiac disease. I used to really like them a lot, but since nearly every store-bought version is always sitting in a crust and the same for most restaurant versions — the only time I could get one was to make it myself. For some reason, I’ve never done it. The closest thing that I’ve done on my own would be a frittata and that really isn’t the same thing (sort of, but not really).
This quiche from Food Renegade is not only crust-free, it’s made with some pretty fantastic ingredients to boot. This would definitely be a dish that I’d get hooked on after trying it.
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“Here in Texas, we love food with “kick” — that appealing blend of savory, spice, and sweet that comes from mixing Southern comfort food with the flavors of northern Mexico. This Texas Style Crustless Quiche has plenty of kick. The lack of crust gives the quiche a frittata-like feel, but with a bit a more height. So, if you’re looking for ways to get more extremely tasty and nutrient-rich eggs from pastured hens into your diet, this crustless quiche may be just what you’re looking for!
In this crustless quiche recipe, the savory flavor of bacon blends seamlessly with the spicy heat of chipotle pepper. The accents of Texas Vidalia sweet onions and sweet red bell peppers round out the dish and give it that famous Texas “kick.”…”
