When I make quiche, it’s usually on the weekends, because I don’t have time to make it for breakfast during the week. I suppose I could make quiche for dinner every now and then, which isn’t a bad idea! This quiche would be great for dinner because it has lots of broccoli and Swiss cheese in it, so you get your veggies and your protein. If you’re not that crazy about Swiss cheese, you could use Cheddar cheese instead. There are also mushrooms and onions in this quiche, which make it a wonderful cheesy blend of veggies! 🙂
You’ll find that the quiche puffs up a little while it’s baking. When you take it out of the oven and let it cool slightly before cutting, it settles some—so don’t be alarmed when you see that it’s not as puffy as it was in the oven!
Next time you get a craving for quiche, think about trying this out!
Crustless Broccoli Quiche
CRUSTLESS BROCCOLI QUICHE by NancyC
Makes about 6 servings in a 9″ deep dish pie plate
5 large eggs
1 cup light cream (Half & Half) or milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 small to medium-size onion, finely chopped
4 cups fresh broccoli florets, cooked first (blanched) and then finely chopped (if you run out of florets, you can chop some of the upper stems; you can also use frozen broccoli, but thaw before using)
1 (4-ounce) can sliced mushrooms (or pieces and stems), drained
2 cups (8 ounces) shredded Swiss cheese (or substitute Cheddar cheese)
Optional: 1/4 cup crushed croutons or 1 Tablespoon bread crumbs, for sprinkling on top (I prefer using crushed croutons, but in the quiche pictured here I used breadcrumbs)
Preheat oven to 350˚F. Grease or spray a deep dish 9″ pie plate.
Whisk eggs and light cream together, then add salt, garlic powder, and pepper, blending well.
Add chopped onion, broccoli, mushrooms, and shredded cheese, blending mixture well.
Spoon into a 9″ deep dish pie plate and bake at 350˚F for 30 minutes. Remove from oven and sprinkle with crushed croutons or bread crumbs, if using, Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set and knife inserted in center comes out clean. Let quiche set for 10 minutes before cutting and serving.
Recipe from NancyC | nancy-c.com
I mentioned earlier that you could enjoy this quiche for dinner, and of course it’s great for breakfast or brunch—it also makes a great lunch, served with a salad! Don’t you just love versatile recipes like that? 🙂 How do you prefer your quiche—with a crust or without?
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