If you’re wanting to get more veggies in your diet, this Broccoli-Cauliflower Salad may just be what you’re looking for! This veggie salad has lots of good things in it—not only broccoli and cauliflower, but cherry tomatoes, raisins, feta cheese, and chopped pecans. I especially love the feta cheese in this! Serve Broccoli-Cauliflower Salad as a side dish or a light meal—you could even add some leftover chopped grilled chicken to this! Continue reading
If you’re looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you’re looking for! Continue reading
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 protein. And 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 you may want to try this out!
CRUSTLESS BROCCOLI QUICHE by NancyCreative, adapted from Food.com
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.
If you like the idea of crustless quiche, there’s a recipe for a really good Crustless Spinach Quiche here. What’s your favorite kind of quiche?