Crustless Broccoli Quiche
January 13, 2023
: 6
: 10 min
: 35 min
: Easy
Broccoli is probably my favorite vegetable and who doesn't like it with cheese? Those are the two main ingredients in my crustless quiche. Perfect for a last minute breakfast with a friend or as a side for a brunch. It's perfect to make a day of head a time and refrigerate until you need it. Pop it in the oven at 300 degrees for 45 minutes to warm it through. Plus it's gluten and vegetarian friendly.
Ingredients
- 4 cups fresh broccoli florets - steamed
- 5 eggs
- 1 small Vidalia onion - diced
- 2 tablespoons olive oil
- 1 pint heavy cream
- 1 1/2 shredded cheese - I use what I have - typically cheddar, gruyere, Colby, or a mixture of them all.
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
Directions
- Step 1 Steam 4 cups of fresh broccoli florets. You want them slightly cooked but not mushy.
- Step 2 Dice Vidalia onion and sauté in olive oil until it is translucent. Remove from heat.
- Step 3 In a mixing bowl, crack 5 eggs and whisk them.
- Step 4 Add heavy cream, salt and pepper. Mix all together.
- Step 5 Spray pie plate with non-stick spray.
- Step 6 Layer broccoli on the bottom of plate.
- Step 7 Spread onion over broccoli.
- Step 8 Pour custard mixture on top of vegetables.
- Step 9 Sprinkle with cheese.
- Step 10 Bake in a preheated 350 degree oven for 25 to 30 minutes until top is slightly golden and the center does not jiggle.
- Step 11 Let stand for 20 to 25 minutes for quiche to set.
- Step 12 Serve warm or room temperature.