Thursday, October 10, 2013

Crustless Broccoli & Cheddar Quiche

You've seen a lot of crustless quiches here, because they are so easy to make for a quickie dinner, and because there are no carbs without a crust, which I especially like.

I used fresh broccoli here, but you can use frozen florets if you like.

You can add bacon or ham and any cheese you like.
See, I'm easy today.

The leftovers are also great for breakfast the next morning.

Crustless Broccoli & Cheddar Quiche:

6 eggs
1/2 cup half & half
salt & pepper
1 cup of shredded cheese
half a head of broccoli, cut into florets and steamed for 2-3 minutes
1 onion, sliced
1 tbsp butter
olive oil

This is so simple.

Butter a 9" Pyrex pie dish (ignore my fluted tart pan in the photo).

Cook the sliced onion in some butter and olive oil until translucent, about 3 minutes.

Mix the eggs, cream, cheese and steamed broccoli florets together.
Season w/ salt & pepper.

Once the onions are cooled, add them to the egg mixture.

Pour into the buttered pie dish and bake for 30-35 minutes at 350F.

Let cool for 15 minutes before slicing.

Serve with a salad and enjoy!

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Anonymous said...
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Anonymous said...

This looks tasty! I'll be making this for lunch today, using some leftover steamed cauliflower instead of broccoli. I love crustless quiches!!!

Natalia Voronka Bilash said...

I agree - this looks yummy! I spent most of my summer making crustless zucchini quiche using zucchini from our garden. Can't wait to try a similar recipe (yours) with broccoli, a vegetable that my family really enjoys, but one I run out of ideas on how to serve other than steamed. Thanks Stacey - you are the best!

Anonymous said...

Made this for lunch today with frozen broccoli.

Bites from life with the barking lot said...

I love these because the leftovers are so temp