crustless broccoli quiche …

This simple recipe comes from NancyCreative and is so easy to make.

Ingredients
5 large eggs
1 cup light cream or milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 small to medium-size onion, finely chopped
4 cups fresh broccoli florets, cooked first (blanched) and then finely chopped (if you run out of florets, you can chop some of the upper stems; you can also use frozen broccoli, but thaw before using)
1 (4-ounce) can sliced mushrooms (or pieces and stems), drained
2 cups (8 ounces) shredded Swiss cheese (or substitute Cheddar cheese)
Optional: 1/4 cup crushed croutons or 1 Tablespoon bread crumbs, for sprinkling on top (I prefer using crushed croutons, but in the quiche pictured here I used breadcrumbs)

Blanching the broccoli:
Blanching is a cooking process where vegetables are cooked for a short time – either in boiling water or with steam – and then immediately cooled in an ice water bath.

Wash and cut the broccoli into florets.

Add the broccoli to boiling water and cook for about 3 minutes.

Immediately place the broccoli in the ice bath, for about 30 seconds, to stop the cooking process.

Chop the broccoli finely.

Note: if you don’t have broccoli, use what vegetables you have on hand. Add other ingredients if you want extra flavours or textures – e.g ham, sun dried tomatoes, etc …

Method
1) Preheat oven to 350F (180C). Grease or spray a deep dish 9″ pie plate.
2) Whisk eggs and light cream together, then add salt, garlic powder, and pepper, blending well.

3) Add chopped onion, broccoli, mushrooms, and shredded cheese, blending mixture well.

4) Spoon into a 9″ deep dish pie plate and bake at 350˚F for 30 minutes.

5) Remove from oven and sprinkle with crushed croutons or bread crumbs, if using,
6) Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set and knife inserted in center comes out clean.

7) Let quiche set for 10 minutes before cutting and serving.

This was an easy recipe that turned out well. I didn’t sprinkle croutons or breadcrumbs on the top. I might do that next time I make the quiche.

You could make smaller individual quiches using a muffin tray.

The quiche can be eaten at any time! Have it for breakfast with a side of toast, have it for lunch with a side of salad or have it for dinner with a side of soup. It’s tasty and light.

I asked the barmaid for a quickie. I was mortified when the man next door to me said. ‘It’s pronounced “quiche”.’ ~ Italian Ambassador Luigi Amaduzzi

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