Broccoli Cheese Quiche
This crustless broccoli cheese quiche is rich, flavorful, and baked to perfection in a simple pie plate.
Servings: 6
Ingredients
- 1 tablespoon butter
- 2 cups broccoli florets finely chopped
- ½ teaspoon garlic powder
- 6 large eggs
- ¾ cup heavy cream or ⅔ cup milk
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F. Grease a 9-inch pie plate very well.
- In a medium skillet, melt the butter over medium heat. Add the broccoli and garlic powder, and cook until tender-crisp, about 4 to 5 minutes. Cool completely.
- Meanwhile, whisk together eggs, cream, dry mustard, and salt.
- Place the cooled broccoli in the prepared pie plate. Top with ¾ cup of cheddar cheese.
- Pour the egg mixture over the broccoli. Sprinkle the top with the remaining cheddar cheese.
- Bake uncovered for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool 5 minutes before cutting.
Notes
- Grease your pie plate well to prevent sticking.
- Cook broccoli just to tender-crisp and cool completely.
- Add an extra egg white for a fluffier quiche.
- Do not overload with too many ingredients.
- Do not overcook.
- Allow quiche to cool and set for about 5 minutes before serving.
Nutrition
Calories: 284kcal | Carbohydrates: 4g | Protein: 12g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 244mg | Sodium: 315mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1133IU | Vitamin C: 27mg | Calcium: 193mg | Iron: 1mg