I have resolved to make crustless quiche from now on (which is technically a frittata, I suppose). I always burn the crust anyway.
This improvised, crustless quiche uses fresh-from-the-farmers'-market Swiss chard and garlic, along with baby portabella mushrooms.
1 bunch Swiss chard, chopped
1 10-oz. package baby portabella mushrooms, sliced
3 cloves garlic, minced
salt and pepper to taste
5 large eggs, beaten
1 cup cheddar cheese, grated
In a medium pan, warm olive oil over medium heat. Add garlic, saute one minute. Add mushrooms, saute until browned. Add Swiss chard and saute until wilted. Remove from heat. In a large bowl, beat eggs and add Cheddar cheese.
Grease pie plate and transfer vegetable mixture to plate. Pour egg and cheese mixture over the top. Bake in a preheated 400-degree oven for 30-40 minutes or until knife comes out clean. Allow to cool for 5-10 minutes before serving.