Fritata

For many years, I would do an individual crustless quiche, a frittata, in ramekins, which were very well received. So much so, guests would ask for seconds. But it took 45 minutes to make another! So, one Sunday, I made a really large quiche so guests could have as much as they wanted. And I left out the crust, to accommodate guests following a gluten free diet. It has become a Sunday regular menu item and a huge hit with guests. One guest said recently, "I never eat eggs but this was so good, I had two helpings." Many have asked for the "recipe". 

Frittata: A Quiche By Another Name

In a glass baking dish, sprayed with cooking spray, I layer three cheeses:
     A sharp cheese: sharp cheddar, white cheddar, smoked Gouda
     A mild cheese: Swiss, Provalone, Mozzarella, Muenster, cream cheese, Creamy Havarti
     A sharp cheese: Pepper Jack, Halepeno Havarti, Feta, Dill Havarti
I most often use sharp cheddar, Swiss and Pepper Jack.

Finely chop:
     1 small onion and/or several green onion stalks
     1/2 red bell pepper
     1/2 yellow bell pepper
Optional: Add shredded spinach, sliced grape tomatoes, asparagus, and/or broccoli

Mix together in a 2 c. glass measuring cup:
     Eggs Number of people plus two)
     Equal amount of half & half or whipping cream

Pour egg/cream mixture over cheeses, onion and pepper. Sprinkle seasoned salt evenly over egg mixture. Repeat with black or white pepper. Garnish with thinly sliced bell pepper or asparagus spears. Bake at 350ºF for one hour or until golden brown and set in the middle. Let sit for 10-15 minutes before cutting.

Enjoy!