Anyway, it’s very much along the lines of a frittata, but - well, frankly, I like them better. They are very simple. It’s an eggy-type custard much like a quiche or frittata - it’s the rest of it that makes it just shine! Take thinly sliced potatoes (I like yukon golds or baby reds), saute them briefly in olive oil, lightly salt them. Drain them and put them aside. I’m a “con cebolla” type of girl, so I always add the onions! Next, saute some sweet onions - again, drain and set aside. In Spain, they will oil (with olive oil, of course!) the pan, layer the potatoes and onions, then pour in the custard. Now bake until done! I particularly love this dish in company of a lovely white Spanish cheese like trouchou or mahon. Yummy!
That all being said - I am having a little bit of broccoli crustless quiche envy - yours looks delectible!

Michelle - I know! I always want quiche, and we both really love it, but I never want to take the time to make crust. This is a nice compromise. He’s written about the no-knead bread but I don’t think he was the originator.

Going to check out Mark Bittman, didn’t he do the bread thing?