Remember those Choose Your Own Adventure books from childhood? I always wondered why the author didn’t just write the two dozen different books that could have been and sold them separately, which would result in more books that could have been sold! I know I was definitely a sucker for series books as a kid, tearing my way through the Boxcar Children, the Babysitters Club, Sweet Valley, and even a few Goosebumps books. Despite my ambivalence towards the CYOA books, I harbor a deep love for a method of cooking that I like to call Choose Your Own Adventure/Ingredients, and one of the best blank canvases (so to speak) for choosing your final outcome is a quiche.
Actually truth be told, what I generically call quiche is technically a frittata. A quiche indicates that the egg pie is supported by a pastry crust. While I do like a good crust, in the name of less carbs and less having to deal with making a crust, I usually opt to go crustless. So if you’re into technicalities, we’ll call rename this FrittataQuest. One of my favorite ways to determine how FrittataQuest will go is to open the fridge door, slide open that crisper drawer, and see what nearly comes crawling out asking to be put out of its misery. Nevermind, that whole concept is gross, let me start over please. One of my favorite ways to determine how FrittataQuest will go is to open the fridge door, slide open that crisper drawer and see what vegetables need to be used soon!
Choose Your Own Adventure
Start out with the following ingredients:
- 6 eggs
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1/2 cup milk
- salt and black pepper to taste
- 1/c cup onions, diced
- 1 cup cheddar cheese, divided
1. Preheat the oven to 375 F.
2. Crack all of the eggs into a large mixing bowl. Add in the yogurt, mayo, milk, salt, and black pepper. Whisk ingredients together until well blended.
Choose your adventure! Do you want your frittata to be full of iron-rich spinach? Smoky, mellow roasted red peppers? Hearty and spicy Trader Joe’s soyrizo? Whichever one(s) you choose, aim for approximately 10-12 ounces of it!
3. Heat up a teaspoon of olive oil in a skillet over medium heat. Take the 1/2 cup of onions and the ingredient(s) of choice and place in skillet, lightly sauteing until the vegetables are soft, about five minutes.
4. Lightly oil a nine inch pie plate (Pyrex ones are my ones of choice!) and evenly distribute your choice vegetables on the bottom of the pie plate. Top with half of the cheddar cheese.
5. Pour the egg mixture evenly across the vegetable and cheese layers. I like to shake the pie plate a bit to get the liquid in all of the little nooks and crannies. Top with the remaining cheddar cheese, and even add a bit of Parmesan cheese for crunch if you like!
6. Cover with tin foil and bake for 30 minutes. Remove tin foil and bake uncovered for an additional 15 minutes, or until top is browned to your liking.