Crustless Vegetable Quiche

We’ve used broccoli and cheddar in this delicious and easy crustless quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.

Servings per Recipe: 6 servings

Calories per Serving: 283

Prep Time: 10

Cook Time: 50

Total Time: 1

Ingredients

8 eggs, beaten
10 ounces frozen chopped broccoli
1 cup shredded cheddar cheese
¼ teaspoon salt
¼ teaspoon pepper
1 cup milk

Instructions

Cook, drain and chop 10 ounces frozen chopped broccoli.
Combine 8 eggs, 1 cup milk, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl and mix well. Stir in broccoli and 1 cup shredded cheddar cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

Notes

For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

Nutrition