Crustless Broccoli Quiche

4 servings

  • 1 teaspoon olive oil, plus more for pie plate
  • ½-small onion, finely chopped
  • 4 large eggs
  • 1 cup whole-milk
  • 1 cup grated sharp or extra-sharp cheddar cheese, divided
  • ½-cup water
  • ¼-teaspoon dried thyme
  • ¼-teaspoon dried oregano
  • ½-teaspoon salt
  • ¼-teaspoon pepper
  • ¼-teaspoon chopped dried rosemary
  • 1 medium bunch broccoli, cut into florets, stems peeled and cut 1/3-inch thick


1. Heat oven to 375F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl; let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2-cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.

Nutrition Facts
Serving Size 268 g
Amount Per Serving
Calories 266
Calories from Fat 160
Total Fat 17.8g
Saturated Fat 8.8g
Total Carbohydrates 10.4g
Dietary Fiber 2.6g
Sugars 5.6g
Protein 17.9g

Posted on October 26, 2010, in Breakfast, Lunch, Recipes and tagged , , , , . Bookmark the permalink. Comments Off on Crustless Broccoli Quiche.

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