Simple Crustless Broccoli Quiche
"This is so simple and basic and really quite delicious. It's sort of a cross between a quiche and a frittata; it can be made ahead and re-heated; it's good hot or at room temperature. And, it lends itself to all sorts of variations -- other vegetables, other cheeses, ham or bacon or crab."
photo by AcadiaTwo
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 4 eggs
- 1 cup half-and-half cream
- 1 cup swiss cheese, grated
- 2 cups broccoli florets
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon white pepper
directions
- Pre-heat the oven to 350 degrees F.
- Blanch the broccoli, saving the stems for soup (If you are using frozen broccoli, thaw it).
- Beat eggs and cream, then add the cheese and mix well.
- Stir in the broccoli, salt, garlic powder (Whole Foods has an excellent organic variety), and pepper.
- Pour into a nine inch quiche pan and bake for about 30 - 35 minutes or until a knife inserted in the center comes out clean.
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Reviews
-
Yummy! You saved me from boring scrambled eggs for breakfast, as I'm doing a no carb week. I used cheddar cheese (since I don't care for swiss too much) and frozen broccoli florets. This recipe worked perfectly and tastes great! I love the touch of garlic and nutmeg. Thank you! -
I made this as stated, and either my Swiss cheese had no flavor or the recipe needed the bacon and cheddar cheese that the other reviewers added. I think this recipe is a good starting point. Made for Veg 'N Swap tag. -
YUMMY! I like a good quiche, and this one is a keeper. I also added bacon to mine, just as a personal preference since I like a bit of bacon in any quiche I eat. Thanks for posting your recipe. Made and reviewed for 123 wonders tag game. -
This is a great recipe. So quick, easy, elegant, and delicious. We used broccoli, cheddar cheese, and added bacon. My DD says she wants me to make this many more times. Made for Newest Tag 2007
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
