Crustless Quiche with Garlic Scapes & Havarti (with a DF alternative)


Crustless Quiche with Garlic Scapes & Havarti

Recipe Level: Creative | Recipe Speed: Average | Season: Late Spring/Early Summer | Type: Main Course | Diet: Veg/GF (can be made DF, with alterations)

Is it an extra-thick frittata, or a crustless quiche? Either/or! We used garlic scapes and grated havarti cheese in this recipe, but you can add any ingredients your heart desires. 

  • garlic scapes
  • olive oil, or another cooking oil you prefer
  • salt
  • pepper
  • 6 eggs
  • 2/3 cup half-and-half -- OR -- non-dairy half-and-half, such as Ripple
  • 4 ounces Havarti cheese, grated - OR - 2 tablespoons white miso dissolved in warm water
  1. Preheat the oven to 350-degrees.
  2. Rinse the scapes, cut off the flower buds (you can save them for stock), and cut the stems into workable lengths (3-inches or so). Bundle pieces of stem together and cut them into small rounds. 
  3. Heat the olive oil in a pan, and when it's hot, add the scapes, and season with salt and pepper.
  4. Cook, stirring occasionally, until the scapes are tender. Remove from heat. 
  5. Meanwhile, whisk the eggs and the half-and-half of your choice, and season with salt and pepper.
  6. Add 1/2 cup grated cheese or the miso, depending on whether you want the dish  to be dairy-free, or not.
  7. When the scapes have cooled slightly, add them to the egg mixture. 
  8. Pour into an oiled baking dish and cook until the custard is set. 
  9. If you're using cheese, sprinkle additional cheese on top. 
  10. Let cool slightly, and serve.