I love quiches… the crispy, buttery crust, the creamy filling, the savory aroma…  Then one day I discovered that gluten upsets my digestion, and my love for quiches… continued, except that I stopped eating them. I just longingly watched and smelled them from a distance. For a while, I tried to just scrape the filling out, but somehow that wasn’t as satisfying. Then one day I decided to just make a quiche with no crust (in other words, a frittata), and add potatoes as a starch. The results were delicious, and I never went back to craving quiches, except maybe sometimes, when I smell that buttery crust 😉

This is one of our favorite make ahead breakfasts/dinners. It’s easy to make, cheap, and nutritious. Today I made it right before I went to work, stuck it in the fridge, and had my husband place it in the oven when he came home.  It was a hit!

Ingredients:

  • 5 pastured eggs
  • 1/2 cup butter, used to sautee the potatoes, spinach, and onions
  • 1 tomato
  • 1 cup of shredded sharp cheddar
  • 1/4 onion
  • 2 medium potatoes
  • 2 big handfulls spinach
  • 1 cup of raw cream
  • fresh cracked pepper to taste
  • Sea  salt to tase

Serves: 2 large potions

Prep Time: 30 min prep, 30 min bake.

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Directions:

1. Dice the potatoes. This way they cook faster and distribute evenly in the batter.

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 2. Sautee them in butter until golden brown and soft, about ten minutes.  Set aside.

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3. Dice the onion.

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4. Sautee and set aside. Sauteed onion in butter smells divine. Every single time I start cooking something everyone starts asking me what’s cooking as soon as I sautee the onions. My response: Umm…  onions …

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5. Sautee the spinach and set aside.

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Now that you have finished sauteeing the potatoes, onions, and spinach, its time to assemble the frittata. Here are all the key players:

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6. First crack all the eggs in a large bowl.

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7. Then add the onions,

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potatoes,

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spinach, tomatoes and cheese.

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8. Mix everything with a fork.

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9. Add the raw cream.

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Mix it well.

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12. Add the fresh cracked pepper and sea salt.

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13. Butter a pie pan.

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14. Pour in the mixture.

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Here is your frittata. You can cook it right away or you can place it in the refrigerator for up to 24 hours.

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 15. Final step: Place it in the oven for 400* degrees for about 30 minutes. When it is golden brown and firm (but not dry) it is ready.

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 Try it with a fresh mixed green salad!

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