Crustless Broccoli and Cheese Quiche
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- 2 large mixing bowl
- 9-inch pie plate
- 3 cups broccoli florets, chopped into bite size pieces
- 5 large eggs
- 1 cup cheese, shredded (cheddar, mozzarella or swiss)
- 2⁄3 cups of milk (1% or your preferred choice)
- ¼ cup half & half
- Cooking spray
- Kosher salt to taste
- Ground pepper to taste
- Freshly grated parmesan cheese
- Pinch ground nutmeg, optional
Place oven rack in center of the oven and preheat to 350º.
Steam the broccoli In a large microwave-safe bowl with 1 tablespoon water until tender. After 2–3 minutes, remove the bowl from microwave and it let cool.
Prepare egg mixture
In a large mixing bowl beat together eggs, milk, half & half, salt, pepper, and nutmeg.
Prepare pie dish
Spray a pie dish with cooking spray making sure to coat the bottom and sides.
Add broccoli to pie dish
Place broccoli in the bottom of the pie plate and spread out evenly to cover the bottom.
Cover broccoli with cheese
Evenly spread the cheese over the broccoli.
Pour in egg mixture and top with cheese
Pour egg mixture over cheese and broccoli and top with freshly grated parmesan cheese
Place in oven and bake for 35–40 minutes until the quiche is set in the center.
Cut the quiche into 6 pieces and serve immediately.