CRUSTLESS BROCCOLI CHEESE QUICHE RECIPES

SIMPLE CRUSTLESS BROCCOLI QUICHE RECIPE - FOOD.COM

Simple Crustless Broccoli Quiche Recipe - Food.com image

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.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 263.9, FatContent 19.4, SaturatedFatContent 10.7, CholesterolContent 233.2, SodiumContent 448.1, CarbohydrateContent 6.5, FiberContent 0.1, SugarContent 0.7, ProteinContent 16.4

EASY CRUSTLESS QUICHE RECIPE - BBC GOOD FOOD

Easy crustless quiche recipe - BBC Good Food image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories Dinner, Lunch, Supper

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 7

Ingredients

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, FatContent 34 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.1 milligram of sodium

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