By Rita~ on February 18, 2004
Photo by Derf
Photo by Derf
"I guess you can say this is a crustless quiche. This I made because I had a lot of left over broccoli and it came out quite good.Great for a brunch. Serve as a meatless lunch or dinner with a side salad. Can be served hot or cold."
Serving Size: 1 (161 g)
Servings Per Recipe: 8
"I made this recipe cut in half (with four eggs) as a gluten free quiche recipe. I made it with cheddar cheese and added a can of sliced mushrooms and a tbl spoon of sour cream. It was VERY Good, my husband and I enjoyed it very much."
"Rita...made your Broccoli and cheese pie tonight, it was so delicious..I was looking for something that was tasty, and easy to put together, as i am just recovering from surgery, this just fit the bill perfectly......I had the broccoli already frozen in the freezer, the only thing I changed was I used Swiss cheese instead of Monterey and Asiago, and i added some fresh chopped garlic in with the onions...it still was delicious, I will be making this again, thanks Rita...another winner...KC :-)"
"A lovely quiche, and a great way to use up excess broccoli. I didn't have the cheeses called for and used what I had in, old sharp cheddar and happened to have some fresh mozzarella, oh my was it tasty!! Also used veggie spray instead of butter. just made a small one about half a recipe, we enjoyed it very much with a salad. thanks for posting, i will be making it again."
"This is very good and easy to make. Made it for dinner guest that are on the Atkins diet along with cornish game hens. You forgot to say what oven temperature to bake it at. I baked it at 350 degrees & that worked fine. Thanks for sharing the recipe Rita."