Breakfast
Crustless Broccoli and Cheese Quiche
Diet Style
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- 2 large mixing bowl
- Whisk
- 9-inch pie plate
Ingredients
- 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
Directions
-
Preheat oven
Place oven rack in center of the oven and preheat to 350º.
-
Steam broccoli
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
-
Bake quiche
Place in oven and bake for 35–40 minutes until the quiche is set in the center.
-
Serve
Cut the quiche into 6 pieces and serve immediately.
Chef's Note:
This dish can be made 3–4 days ahead and reheated in a 325º for up to 10 minutes. Serve along with a simple mixed salad tossed lightly in your favorite vinaigrette. You can toss in leftover chicken, ham, or turkey in as well!
Nutrition Info
Per Each Serving
-
Calories
185
-
Fat
13g
-
Saturated Fat
5g
-
Protein
12g
-
Total Carbs
5g
-
Fiber
8g
-
Sugar
2g
-
Sodium
207mg
-
Cholesterol
179 mg