Crustless Broccoli Quiche: A Healthy and Delicious Recipe for Any Meal

Crustless Broccoli Quiche is a delightful dish that perfectly marries convenience with flavor, making it a favorite in my kitchen. This recipe is not only easy to prepare but also packed with nutritious ingredients, making it a go-to for busy weeknights or leisurely brunches. The history of quiche dates back to medieval Germany, but it has since evolved into a beloved staple in French cuisine, often enjoyed for its versatility and rich flavors.

What I love most about Crustless Broccoli Quiche is its incredible taste and texture. The creamy egg mixture combined with tender broccoli creates a satisfying dish that is both light and filling. Plus, the absence of a crust means it’s gluten-free and lower in carbs, making it a great option for those with dietary restrictions. Whether served warm or cold, this quiche is a crowd-pleaser that everyone can enjoy, and I can’t wait to share my favorite recipe with you!

Ingredients:

• 2 cups fresh broccoli florets, chopped
• 1 cup shredded cheddar cheese
• 1 cup milk (whole or 2% works best)
• 4 large eggs
• 1/2 cup onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1 tablespoon olive oil or butter (for sautéing)
• 1/4 cup grated Parmesan cheese (optional, for extra flavor)

Preparing the Broccoli

1. Start by washing the broccoli thoroughly under cold water. This helps remove any dirt or pesticides. 2. Chop the broccoli into small florets, about 1-inch pieces. This size ensures they cook evenly and fit nicely in the quiche. 3. In a medium pot, bring about 2 cups of water to a boil. Once boiling, add the chopped broccoli and blanch for about 2-3 minutes. This step helps to soften the broccoli slightly and brightens its color. 4. After blanching, immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Let it sit for a few minutes, then drain and set aside.

Sautéing the Onions

5. In a skillet, heat the olive oil or butter over medium heat. Once hot, add the finely chopped onion. 6. Sauté the onions for about 5-7 minutes, or until they become translucent and slightly golden. Stir occasionally to prevent them from burning. 7. If you like a bit of garlic flavor, sprinkle in the garlic powder during the last minute of cooking. This will infuse the oil with a lovely aroma.

Preparing the Egg Mixture

8. In a large mixing bowl, crack the 4 large eggs. Whisk them together until they are well combined and frothy. 9. Gradually pour in the milk while continuing to whisk. This helps to create a smooth and creamy mixture. 10. Add the salt, black pepper, and red pepper flakes (if using) to the egg and milk mixture. Whisk again to ensure everything is evenly distributed.

Combining Ingredients

11. Now it’s time to add the sautéed onions and blanched broccoli to the egg mixture. Gently fold them in using a spatula or wooden spoon. Be careful not to break the broccoli florets too much. 12. Next, add the shredded cheddar cheese and grated Parmesan cheese (if using) to the mixture. Fold everything together until well combined.

Baking the Quiche

13. Preheat your oven to 350°F (175°C). This ensures that the quiche bakes evenly. 14. Grease a 9-inch pie dish or quiche pan with a bit of olive oil or cooking spray. This will prevent sticking and make for easier serving. 15. Pour the broccoli and egg mixture into the prepared pie dish. Use a spatula to spread it out evenly. 16. Place the quiche in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the edges are set and the center is slightly jiggly but not liquid. 17. For a golden top, you can broil the quiche for an additional 2-3 minutes at the end of the baking time. Just keep a close eye on it to prevent burning.

Cooling and Serving

18. Once baked, remove the quiche from the oven and let it cool for about 10-15 minutes. This cooling time allows the quiche to set further, making it easier to slice. 19. After cooling, slice the quiche into wedges. You can serve it warm, at room temperature, or even cold, depending on your preference. 20. Garnish with fresh herbs like parsley or chives for a pop of color and flavor, if desired.

Storage Tips

21. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) until warmed through. 22. You can also freeze the quiche for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before rehe

Conclusion:

In summary, this crustless broccoli quiche is a must-try for anyone looking to enjoy a delicious, healthy meal that’s both satisfying and easy to prepare. The combination of fresh broccoli, creamy cheese, and fluffy eggs creates a delightful dish that can be enjoyed for breakfast, lunch, or dinner. Plus, it’s a fantastic way to sneak in some veggies, making it a great option for families or anyone trying to eat a bit healthier. For serving suggestions, consider pairing this quiche with a light salad or some roasted tomatoes for a complete meal. You can also experiment with variations by adding your favorite ingredients—think sautéed mushrooms, diced bell peppers, or even some crispy bacon for a heartier version. The beauty of this recipe is its versatility; you can easily customize it to suit your taste preferences or dietary needs. I encourage you to give this crustless broccoli quiche a try! It’s not only simple to make, but it’s also a dish that’s sure to impress your family and friends. Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation! Let’s spread the joy of cooking together and inspire others to enjoy this delightful recipe. Happy cooking!

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