Just made a crustless quiche with a recipe from the District Domestic. It’s a great recipe.
I changed up the recipe a bit:
Greek yogurt instead of the sour cream (slightly safer for E)
Lactose free milk
a few marinated sundried tomatoes
left out the Parmesan cheese
sprinkled a bit of fresh dill from our garden on top
Surprisingly, I didn’t miss the cheese or the salt and pepper that I thought I might need. The tomatoes and the dill were plenty. The eggs, garlic, and the yellow squash I used are all from the local farmer’s market.
Now I just need to figure out what to do with the remaining seven eggs that doesn’t involve large quantities of butter and sugar. 
make another one and pop it in the freezer