colleenmomof2
Well-known member
Perfect! I did use a bit less cheese (maybe 6 oz) and added finely diced ham but otherwise followed the recipe as written. I did use my Trader Joe Garlic Salt grinder instead of preparing fresh garlic. I liked the tomatoes on top but Dh preferred plain. Took the full 40 min and a couple more with convection. Colleen
***Update: Best fresh. I didn't have much success reheating in the oven or microwave probably because my broccoli was too wet.
Broccoli White Cheddar Quiche (Crustless) GF, Vegetarian
A light and delicious crustless quiche that's ideal for spring brunch (or any meal!)
Serves: 4-6
½ cup (60g) chopped red onion
2 garlic cloves, smashed salted and minced
2 + ½ cups ish (145g) bite sized broccoli florets
1 cup (85g) grated sharp cheddar cheese or any cheese you like
6 eggs
¾ cup milk of choice
¼ cup half & half cream
1 Tbsp coarse ground Dijon mustard (the wet kind)
1 tsp dry basil
½ tsp salt, or to taste
pepper to taste
cherry tomatoes for topping, etc.
Instructions
Heat oven to 350F
Sauté the onion and garlic with some olive oil in a skillet over low-medium heat until the onion is translucent (about 6 minutes). Remove from skillet and set aside. Add broccoli to the skillet with a little water and do a quick sauté just to barely soften and develop color (you're not aiming to cook the brocc) adding a lid will help but watch closely, this will happen quickly. Remove from heat. Drain and dry broccoli the best you can.
Meanwhile, spray a pie plate with olive oil (otherwise the eggs will stick - this small step has revolutionized my life) and add colorful broccoli, spreading across the base.
Crack the six eggs into a large mixing bowl. Add milk, cream, mustard, basil, salt & pepper, whisking to combine. Add reserved onion and garlic to the bowl along with half of the cheese cheese, giving it a good whisk/stir before pouring into the greased pie plate over the broccoli distributing as evenly as possible.
Sprinkle with remaining cheese and then place in the oven for about 30-40 minutes until the quiche is set and the edges are golden.
Allow the quiche to cool for a few minutes before cutting and serving. Accompany with whatever you like - served here with this salad.
Notes
Time Saving: this recipe is quick to whip up but if you're running especially short on time (been there!) you can skip the onion/garlic sauté and add some onion/garlic powder instead.
Heat: this is a mild tasting recipe but if you enjoy a little kick, consider adding some red pepper flakes along with the basil (or you could smother your quiche in Sriracha
Cheese: use whatever cheese, or dairy free sub, you like. If you prefer keeping things on the non-additive side, opt for a white cheese (cows don't make bright orange milk).
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/04/broccoli-cheddar-quiche.html
https://www.inspirededibles.ca/2019/04/broccoli-cheddar-quiche.html
https://www.inspirededibles.ca/wp-content/uploads/2019/04/Cheddar-Broccoli-Crustless-Quiche_GF-632x1024.jpg
***Update: Best fresh. I didn't have much success reheating in the oven or microwave probably because my broccoli was too wet.
Broccoli White Cheddar Quiche (Crustless) GF, Vegetarian
A light and delicious crustless quiche that's ideal for spring brunch (or any meal!)
Serves: 4-6
½ cup (60g) chopped red onion
2 garlic cloves, smashed salted and minced
2 + ½ cups ish (145g) bite sized broccoli florets
1 cup (85g) grated sharp cheddar cheese or any cheese you like
6 eggs
¾ cup milk of choice
¼ cup half & half cream
1 Tbsp coarse ground Dijon mustard (the wet kind)
1 tsp dry basil
½ tsp salt, or to taste
pepper to taste
cherry tomatoes for topping, etc.
Instructions
Heat oven to 350F
Sauté the onion and garlic with some olive oil in a skillet over low-medium heat until the onion is translucent (about 6 minutes). Remove from skillet and set aside. Add broccoli to the skillet with a little water and do a quick sauté just to barely soften and develop color (you're not aiming to cook the brocc) adding a lid will help but watch closely, this will happen quickly. Remove from heat. Drain and dry broccoli the best you can.
Meanwhile, spray a pie plate with olive oil (otherwise the eggs will stick - this small step has revolutionized my life) and add colorful broccoli, spreading across the base.
Crack the six eggs into a large mixing bowl. Add milk, cream, mustard, basil, salt & pepper, whisking to combine. Add reserved onion and garlic to the bowl along with half of the cheese cheese, giving it a good whisk/stir before pouring into the greased pie plate over the broccoli distributing as evenly as possible.
Sprinkle with remaining cheese and then place in the oven for about 30-40 minutes until the quiche is set and the edges are golden.
Allow the quiche to cool for a few minutes before cutting and serving. Accompany with whatever you like - served here with this salad.
Notes
Time Saving: this recipe is quick to whip up but if you're running especially short on time (been there!) you can skip the onion/garlic sauté and add some onion/garlic powder instead.
Heat: this is a mild tasting recipe but if you enjoy a little kick, consider adding some red pepper flakes along with the basil (or you could smother your quiche in Sriracha
Cheese: use whatever cheese, or dairy free sub, you like. If you prefer keeping things on the non-additive side, opt for a white cheese (cows don't make bright orange milk).
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/04/broccoli-cheddar-quiche.html
https://www.inspirededibles.ca/2019/04/broccoli-cheddar-quiche.html
https://www.inspirededibles.ca/wp-content/uploads/2019/04/Cheddar-Broccoli-Crustless-Quiche_GF-632x1024.jpg