Crust-less Quiche {37 Cooks}


The second entry into the 37 Cooks and Sciabica Olive Oil challenge is a crust-less and veggie filled quiche. This can easily be made in a large baking dish, pie dish, or individual ramekins. Quiche is another one of those “blank canvases” that I love because you can add any ingredient that you want.  Quiche is perfect for large groups of people especially for brunch or a “make you own” quiche breakfast with your family. Just have prep bowls of different ingredients (mushrooms, onions, tomatoes, cheese, ham, spinach, kale, zucchini, etc.) and let each person make their own with their favorite ingredients.

Crust-less Quiche – Serves 4-8


  • Manzanillo Variety Fall Harvest Olive Oil               2 Tablespoons
  • Garlic, minced                                                        1 Tablespoon
  • Baby Spinach, Chiffonade                                      1 Cup
  • Zucchini, 1/4 inch dice                                            1/2 Cup
  • Onion, White 1/4 inch dice                                      1/4 Cup
  • Bell Pepper, Orange, 1/4 inch dice                          1/4 Cup
  • Salt, Kosher                                                             1/2 Teaspoon
  • Pepper, freshly ground                                             1/4 Teaspoon
  • Cilantro, fine chop                                                    1 Tablespoon
  • Low-fat Mozzarella Cheese                                     1 Cup
  • Egg Beaters                                                             2 Cups

Method of Preparation:

  1. Gather all ingredients and equipment.
  2. Heat oven to 350 degrees F
  3. Heat a large skillet over medium heat and add olive oil.
  4. Add garlic and spinach and sautee until spinach is wilted, about 3 minutes.
  5. Add zucchini, onion, and bell pepper. Continue to sautee for an additional 2 minutes or until onion is translucent.
  6. Season with salt and pepper.
  7. Either divide vegetable mixture evenly into 4 ramekins or into a large 9 inch round baking dish (pie dish, cake pan, etc.)
  8. In a medium bowl add eggs and remaining salt and pepper, mix well (if using whole eggs, if not proceed to step 9)
  9. Top vegetables evenly with cilantro, mozzarella cheese and egg beaters. Season with remaining salt and pepper if desired.
  10. Bake  until eggs have set in the center (about 25-30 minutes for the ramekins depending on their size or 45-60 minutes for a 9 inch pan).
  11. Remove from oven and drizzle lightly with Manzanillo Variety Fall Harvest Olive Oil

Chef Notes:

  1. You can add this to a crust as well and you can use whatever fillings you choose: mushrooms, ham, kale, etc.
  2. You can substitute the egg beaters for whole eggs and use 6-8 eggs.

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Hearty Chicken Soup


Cold season has hit!  Thankfully its just a cold and not the flu.  So the past few days have been spent drinking many cups of tea with honey and eating plenty of soup.  I’m not good at being sick…I have a hard time taking it easy and resting.  I always feel like I need to be doing something, and that usually means cooking/baking.  So the other day I had made a potato and corn chowder  but when I’m sick I want a clear broth…so tonight I made a hearty chicken soup.

Hearty Chicken Soup

1 tablespoon grapeseed oil

1 large shallot (or onion, I didn’t have an onion so I used shallot)

3 celery stalks, diced

2 large carrots, diced

3 medium potatoes, diced

1 cup each firmly packed green and red chard roughly chopped

2 cloves of garlic, finely minced

1 table spoon dried oregano

1 table spoon rosemary chopped

1 teaspoon red pepper flakes

4 cups gluten free chicken broth

1 cup water

1-2 boneless skinless chicken breasts diced

salt and pepper to taste (shouldn’t need to much with the chicken stock)

*try to dice the veggies all about the same time for even cooking.  I tend to dice mine bigger but I like the chunkiness of the soup.  I also don’t peel my potatoes first, I like to leave the skin on, it adds a slightly different texture to the soup.

In a large pot heat one table spoon of grapeseed oil over medium heat.  Add shallot and cook for two minutes.  Add the celery and carrots and cook for an additional five minutes until softened.  Add potatoes, garlic, rosemary, oregano, and red pepper flakes.  turn heat to medium high and add one cup of water and four cups of chicken stock.  Bring to a boil for 5-10 minutes, add chicken and stir.  Once chicken has cooked through add the green and red chard, stir well.  Reduce heat to a simmer and continue to cook for an additional 10-15 minutes.  Enjoy with a little grated Parmesan cheese on top.