Quiche is often my go-to dish when company stays with us and I want to make an easy brunch, lunch or dinner. It is always appreciated and not much work! This crustless version is light and delicious!
In a pinch: No broccoli? Substitute tomatoes, mushrooms, spinach, kale, or almost any green vegetable.
Bon appétit!
Crustless Broccoli Quiche
serves 6-8
1 cup chopped–slightly steamed Broccoli
1½ cups shredded Swiss, Cheddar or Grèyere cheese
1 large Vidalia or sweet Onion, chopped
1–2 Tablespoons Butter Paprika for garnish Salt to taste
Preheat oven to 350°
Using a little bit of butter on a small piece of wax paper, grease a 9” pie plate or a 9½” tart dish with butter.
Sauté onion in butter in a heavy skillet. Stir occasionally. When translucent, add broccoli and sauté together.
Sprinkle shredded cheese on bottom of the pie/tarte dish. Cover the layer of cheese with chopped broccoli and onion.
Custard
4 eggs
1 cup milk
Paprika for garnish
To make custard
Combine eggs and milk into a blender. Blend well until frothy. Pour over the onion, broccoli and cheese mixture. Sprinkle with paprika. Slowly place the quiche into the oven. Bake for 30 minutes or until center is firm. Turn oven off. Allow to sit in oven for 10 minutes to set. Serve warm.