So if frittatas are crustless quiches, I went a step further by having mine cheeseless too (I go all the way). Before you declare this an outright ambomination, I'll have to first throw out an important disclaimer: I'm really not all that into cheese. But that's the best thing about cooking food at home- you won't have to worry about it being called out for its authenticity or pleasing the masses, because you're tailoring everything to your own taste. And this, I hugely enjoyed.