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Crustless Broccoli Quiche

Crustless Broccoli Quiche
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A simple, crustless quiche loaded with broccoli and cheese, perfect for breakfast, lunch, or a light dinner.

Ingredients

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  • 4 large eggs
  • 1 cup milk (whole or 2%)
  • 1 cup shredded cheddar cheese (or a mix)
  • 2 cups broccoli florets (chopped, fresh or frozen and thawed)
  • 1 small onion, diced (optional)
  • 1 clove garlic, minced (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or butter (for sautéing, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking pan.
  2. If using fresh broccoli, chop into small florets and steam or blanch for 2–3 minutes until just tender. If using frozen, thaw and drain well.
  3. (Optional) In a small pan, heat oil or butter and sauté onion and garlic until soft. Let cool a bit.
  4. In a bowl, beat the eggs with the milk, salt, and pepper. Stir in the cheese, broccoli, and sautéed onion/garlic.
  5. Pour the mixture into the greased dish. Smooth the top.
  6. Bake for 30–40 minutes, until the center is set and the top is lightly golden. A knife in the center should come out mostly clean.
  7. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Store in the fridge for up to 4 days or freeze slices wrapped tightly for up to 2 months. Reheat at 325°F (160°C) for 10–15 minutes.

Nutrition

Find it online: https://recipesunfolded.com/crustless-broccoli-quiche/

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