Broccoli Cheese Crustless Quiche
With just 5 simple ingredients, this crustless quiche is perfect for brunch or dinner! No sauteeing and ready for the oven in just 10 minutes. Keto, gluten-free and vegetarian.
- 1 head broccoli (small; finely chopped; around 3 cups)
- 6 large eggs
- 1 cup milk
- 1 cup cheese (shredded; mozzarella or cheddar)
- ¼ teaspoon salt
Pre heat oven to 350°F.
Wash broccoli, shake off moisture, and chop finely (½ inch or smaller; stems must be chopped even finer).
In a large glass measuring cup, beat together the eggs. Stir in all remaining ingredients.
Grease a 9 ½ inch pie plate and pour mixture into the pie plate. Make sure broccoli is evenly distributed.
Bake in the oven for 40-50 minutes, until middle no longer jiggles and does not run when a knife is inserted in the middle.
Quiche may be baked ahead. Cool, cover and store in the fridge for up to 4 days. Reheat the whole quiche at 350°F for around 30 minutes, until heated through or heat individual slices in the microwave until steaming hot.
Quiche may also be frozen. Cool completely, cover with plastic, and then tightly with foil. Freeze for up to 3 months. Thaw completely before removing covers and warming at 350°F for around 30 minutes.
You may swap the broccoli for equivalent amounts of other *finely chopped* vegetables. Some suggestions:
- spinach or kale- chopped up
- cauliflower rice
- bell peppers- cut very small
- sun dried tomatoes- drained & chopped
- shredded zucchini- moisture squeezed out
- ham- cubed
- bacon- cooked & chopped
Serving: 1/8 of the pan | Calories: 162kcal | Carbohydrates: 7g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 176mg | Sodium: 259mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 68mg | Calcium: 196mg | Iron: 1mg