Ready in 15 minutes
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.
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.
cookinbook 2y agoVery good. My husband loved it. Would not add the water next time
mgeaney 4y agoI made this for dinner tonight, it was devoured! Thanks!
CarolaGirl01 4y agoFABULOUS 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!