Some of my favorite weeknight meals are the ones that don’t require much planning. This crustless quiche falls squarely into that category. Think of it less as an exact formula and more as a starting point for whatever vegetables and cheese happen to be in your refrigerator.

For this version, I had an abundance of yellow bell peppers and poblano peppers from our Bryn Clovis Farm CSA in Malvern, Pennsylvania, along with some garlic and onion. Poblanos are generally mild, but their earthy flavor offers a nice contrast to the sweetness of the bell peppers. Red, green or orange bell peppers would be equally good—and might make the finished dish even more colorful.

I paired the peppers with crumbled feta, although this is another opportunity to use what you have on hand. Goat cheese, cheddar or another favorite cheese would all work.

One ingredient I particularly like adding is plain nonfat Greek yogurt. Whisked into the eggs, it contributes creaminess and a subtle tang while helping create a tender, lighter texture. Ricotta or cottage cheese works well, too. It’s a small addition that gives the finished dish a bit more depth without making it heavy.

The preparation is easy: sauté the vegetables on the stove, add the egg mixture and cheese, and bake until set. If you’re using an oven-safe skillet, the whole thing can go directly from stovetop to oven. This time, I transferred mine to a ceramic baking dish.

As I pulled out that dish, I realized that I’ve had it—along with its matching companion—since we were married in 1995. It’s remarkable how many things in my kitchen have been with us for decades. Apparently a good baking dish, much like a good weeknight recipe, never goes out of style.

Consider this your crustless-quiche palette: eggs, vegetables, cheese and a little creativity. And, a simple green salad pairs nicely with this crustless quiche.

Pepper and Feta Crustless Quiche

 

Pepper and Feta Crustless Quiche

Easy, adaptable weeknight dinner
Print Recipe Pin Recipe
Course Main Dish
Servings 4

Ingredients
  

  • 1 tablespoon extra virgin olive oil divided
  • 1 large bell (green, orange, red or yellow) pepper diced
  • 1 medium poblano pepper diced
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 5 large eggs
  • 1/4 cup plain nonfat Greek yogurt see Notes
  • 1/2 cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 375°F.
  • In a 10-inch oven-proof non-stick skillet (see Notes), heat 1 tablespoon olive oil over medium heat. Add bell pepper, poblano pepper and onion. Cook, stirring often, until starting to soften, about 10 minutes.
  • Add garlic and stir for 1 minute.
  • In a medium bowl, whisk eggs.
  • Stir in Greek yogurt.
  • Stir in feta cheese.
  • Stir in pepper and onion mixture.
  • Season with Kosher salt and freshly ground black pepper and stir.
  • Coat the 10-inch non-stick skillet with cooking spray. Pour the mixture into the skillet.
  • Bake until just set, about 20 to 25 minutes. Make sure you use a potholder to remove the skillet from the oven.
  • Cut into wedges and serve warm.

Notes

  • You can also use 3 large eggs and 4 large egg whites in place of 5 large eggs.
    In place of Greek yogurt, you can use part-skim ricotta cheese or cottage cheese.
  • If your skillet isn’t ovenproof, you can transfer the mixture to an oiled round (9 to 10 inches) or square (8-inch or 9-inch) baking dish. If you use a smaller baking dish, you may need a few more minutes to bake it.
Pepper and Feta Crustless Quiche