Quiche: Crustless Broccoli & Cheddar Crustless
Shared with me by: Danielle (daughter-in-law)
Great low carb breakfast!
Ingredients
- cooking spray or a little olive oil
- 3 c. chopped fresh broccoli florets
- 1 c. grated cheddar cheese
- 2/3 c. milk (1%, 2% or whole)
- 1/4 c. half & half cream
- 5 large eggs
- 3/4 t. kosher salt
- 1/8 t. ground black pepper
- pinch freshly grated nutmeg
Variations
- You can add some diced ham or crispy fried bacon, if desired.
- Try with mozzarella, Swiss or colby jack cheese in place of cheddar.
- You can add more vegetables, i.e. sliced mushrooms, peppers, onions etc. and use less broccoli.
- You can swap more milk in place of the half & half cream, but the texture won’t be as creamy, it will have a spongier texture.
- Make them in individual ramekins in place of one large pie dish.
Instructions
Spray a pie dish or similar size dish with cooking spray or rub with oil.
Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes at 350 degrees, until the center is set.
Cut the quiche into 6 pieces and serve.
Refrigerate 3 to 4 days. Reheat in the microwave or oven.