
I grew up eating crustless quiche. My mother, always looking for a way to save on the calories and fat content in a recipe gave up making crusts for her quiches long before I was born. In recent years, she stopped making them all together, in an attempt to reign in her cholesterol. This is why I was fairly surprised when she called me the other day to tell me that she had discovered the easiest quiche recipe ever. However, when I asked if she had used a crust, she responded with shock in her voice, "Of course not!"
So folks, in anticipation of the weekend, when one of you might want to whip up a simple Saturday or Sunday brunch dish, I offer you my mom's new, very easy quiche recipe. You don't have to make it crustless, but if you do, you can indulge a little more in a scone or muffin.
For Christmas, I received a super-cool vegan cookbook (thanks, Mom!) that's become my new favorite. I find that some veggie/vegan cookbooks, while gorgeous and filled with fantastic recipes, have an air of pretension about them that irks me as I struggle to, say, wrap my increasingly-crumbly tempeh in endive. 















