Crustless Broccoli Quiche
If you routinely discard the broccoli stems, you�re missing out on some potent nutritional benefits broccoli stems are rich in vitamin C, folate and fiber. Because the skin can be fairly tough, peel it off with a vegetable peeler or very sharp knife; take care to remove just a thin layer; then cut the tender stems into slices or chunks."FABULOUS crustless quiche recipe! I cur the milk by half and added bacon crumbles (pre-cooked) to the top. LOVED this, turned out beautifully, and the rosemary and thyme give it a hearty country flavor!" - CarolaGirl01
Yield: 6 Servings Ready in 15 minutes
favorite of 72 people 66 people want to try
|1 teaspoonolive oil; plus more for pie plate|
|1/2 smallonion; finely chopped|
|1 cupmilk; reduced-carb|
|1 cupsharp or extra-sharp cheddar cheese; grated/divided|
|1/4 teaspoondried thyme|
|1/4 teaspoondried oregano|
|1/4 teaspoondried rosemary; chopped|
|1 bunchbroccoli; cut into florets, stems peeled and cut 1/3-inch thick|
Crustless Broccoli Quiche Preparation
1. Heat oven to 375F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl; let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2-cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.
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