Dec 21, 2011

Crustless Broccoli Cheddar Quiche

I can’t believe it’s only a matter of days until Christmas morning! I’ve been trying to soak in every minute of this month and all the seasonal cheer that comes along with it. Well cheer and holiday cookies of course! This year my family is having not one but two cookie baking days so just as the tins begin to empty they are quickly replenished with fresh goodies. With all the sweets and the annual holiday popcorn tin I thought it would be nice to share something a little lighter.

I first tried out this crustless broccoli cheddar quiche over the summer and since then it has been made several times! I think the crust may be some people’s favorite part of a quiche but I think this quiche is completely satisfying, full of flavor and without the crust, you can put it together in no time!

Here is what you need:


(Adapted from Martha Stewart. Makes 2 small quiches.)

  • 1 small head of fresh broccoli
  • 3 large eggs
  • 1/4 cup milk
  • pinch of nutmeg
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Before you start putting anything together, grease 2 small ramekins (8-ounce) and place on a baking sheet covered in tin foil. Put this aside and preheat the oven to 350 degrees.

Now onto preparing the quiche. Bring a medium pot of salted water to a boil. Drop in the broccoli florets and let them boil for 1 to 2 minutes. Drain the broccoli and chop into small pieces. In a large bowl add the three eggs, milk, pinch of nutmeg and a little bit of salt and pepper. Whisk this together until the eggs are broken apart and you have a smooth mixture. Add in your freshly shredded cheddar cheese and chopped broccoli and give everything a big stir. Divide the mixture between the two ramekins and pop them in the oven for about 35-40 minutes. You’ll know when the quiches are done when they start to pull away from the ramekin sides and the tops turn golden brown.

That’s it! Just a quick whisk and stir of a few ingredients and 40 minutes in the oven results in something so delicious and pretty stress free! This recipe is pretty flexible in a couple of ways. The first is that you can substitute the broccoli and cheddar cheese for any other vegetable and cheese that you prefer. Think about what you love in your omelet and give it a try in this recipe. The thing about this quiche is that you can have it for a nice brunch or transform into a light dinner. My favorite is having it for dinner and I pair it with a simple spinach salad with toasted pecans and cherry tomatoes and then baby red potatoes that are roasted with salt, pepper and a drizzle of olive oil. With the quiche being so simple, I wanted to keep the other components just as hassle free. I’ve had this dish as just a ┬ánormal weeknight meal and I’ve also made it for a small family dinner party. So dress it up or dress it down, either way, it’ll be delicious! For now, that’s crustless broccoli cheddar quiche…in the shell of a nut!

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