The BEST Crustless Broccoli Quiche
I have been doing quiche all wrong for all these years.
Why doesn't my quiche taste creamy and dense like it does in France?
We know the real answer: French dairy (eggs, cheese, yogurt, butter) is just the best.....but what can I DO to up my quiche game?
I have found the answer:
It's heavy cream. Not 2% milk or even whole milk, it's cream.
Yes people, don't be afraid of it.
Milk makes quiche spongy, if you know what I mean.
Cream will change your quiche game forever.
We could all use some easy recipes these days, so I thought I would post this one.
It is totally adaptable to sauteed mushrooms, spinach or whatever you like....just follow the cheese and custard rules and you will be golden.
Here it is:
1 bunch of broccoli, cut up into florets (I also use the stems), steamed in the microwave is so easy.....3 minutes in some water
1 small yellow onion, cut up
kosher salt & pepper (don't be stingy)
1 cup cream
1 tbsp of strong French mustard (I like Amora, but Grey Poupon is ok too)
1 cup of shredded cheese of your choice (I used cheddar and mozzarella)
Saute the onion in some olive oil until just wilted.
Spray a deep dish 9" pie dish with cooking spray and lay the steamed broccoli and cooked onion on the bottom.
Season liberally with kosher salt & pepper.
Next in goes the layer of shredded cheese.
Whisk up the 5 eggs with the mustard and HEAVY CREAM. Add in another pinch of salt.
Pour this mixture over the vegetables and cheese.
Bake for 30-35 minutes in a 350F oven.
The quiche will puff up like a souffle, then deflate.
Let rest 30 minutes, then devour.
Refrigerate leftovers and reheat in microwave the next day.