I made this veggie crust less quiche with a bounty of summer produce and herbs from my garden.  My basic recipe is:

• 5 eggs
• 1 cup of non-fat milk
• 1/2 cup cheese of your choice (I love Swiss) with a little extra for the top of the quiche
• 1 to 1 1/2 cups of olive oil sautéed vegetables of your choice such as onions, peppers or mushrooms, spinach or left over roasted vegetables (you can substitute meat for a portion of the vegetables).
• Add your favorite herbs such as chives, basil, parsley or thyme

Place a sprinkling of panko or breadcrumbs on the bottom of a glass pie plate and layer the vegetables, cheese and herbs on top.  Next, whisk the eggs and milk together well with a few grinds of pepper and sea salt and pour slowly over the vegetable cheese mixture. Sprinkle a little more cheese and a few more herbs on top.  Bake at 350 degrees for around 30 minutes until golden and puffy. Let cool for 10 minutes before you slice it up and enjoy! Try egg dishes for breakfast, lunch or dinner.

Note***

A crust less quiche is made adding ingredients to a base of a combination of eggs and cream (I use non-fat milk) and baking it in an oven (usually a quiche has a crust).

The star of the frittata is the egg. The frittata does not have a crust and little if any cream or milk. It is cooked in an ovenproof skillet on the stovetop first and then finished in the oven or under a broiler.

Both the crust less quiche or frittata are great for breakfast, brunch or a light dinner!