SIMPLE CRUSTLESS BROCCOLI QUICHE
This is so simple and basic and really quite delicious. It's sort of a cross between a quiche and a frittata; it can be made ahead and re-heated; it's good hot or at room temperature. And, it lends itself to all sorts of variations -- other vegetables, other cheeses, ham or bacon or crab.
Provided by Chef Kate
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350 degrees F.
- Blanch the broccoli, saving the stems for soup (If you are using frozen broccoli, thaw it).
- Beat eggs and cream, then add the cheese and mix well.
- Stir in the broccoli, salt, garlic powder (Whole Foods has an excellent organic variety), and pepper.
- Pour into a nine inch quiche pan and bake for about 30 - 35 minutes or until a knife inserted in the center comes out clean.
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Sham rider
[email protected]I'm not a big fan of quiche, but this one was actually pretty good. The broccoli and cheese were a nice combination.
BOSKO 77
[email protected]This quiche was delicious! The only thing I would change is to add a bit more salt and pepper.
RedJuice Man
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can just throw everything in a pan and bake it.
Guy
[email protected]This quiche was so easy to make and it turned out great! I didn't have any broccoli on hand, so I used spinach instead. It was still delicious.
Juliet Nwadiuto
[email protected]I was a bit skeptical about making a quiche without a crust, but I was pleasantly surprised. This quiche was delicious! The broccoli and cheese were perfectly cooked and the eggs were fluffy.
Amelia Tumanguil
[email protected]This is my new favorite quiche recipe! It's so easy to make and it always turns out perfect. I love that it doesn't have a crust, so it's a little bit healthier than traditional quiche.
Jack durham
[email protected]This quiche was a hit! I made it for a brunch party and everyone loved it. The flavors were perfect and the texture was light and fluffy. I will definitely be making this again.