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Broccoli Cheddar Crustless Quiche



INGREDIENTS

  • 6 eggs
  • 1 cup (240 ml) milk or cream
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup (115g) grated cheddar
  • 3 cups broccoli florets, chopped (about 1 large head)

INSTRUCTIONS

  1. Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
  2. In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
  3. Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly. 
  4. Let cool slightly for about 5 minutes before slicing and serving.

NOTES

Keep leftovers stored in an airtight container for up to five days or freeze for up to three months. 
Can you substitute almond milk for milk in this quiche? 
  • Yes! If you're looking to cut down the calories and amount of dairy in this recipe you can in fact use almond milk or any other type of dairy free milk you like - though make sure it's an unsweetened one. You can also use a dairy free shredded cheese substitute to make this fully dairy free. 
Can I make a frittata or crustless quiche a day ahead? 
  • Yes! Since there's no crust to get soggy you can prep this a day in advance if you plan on serving it for breakfast/brunch the next day. After baking your quiche allow it to cool down to room temperature fully before covering and storing in the fridge. When you're ready to reheat - take the quiche out of the oven and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn't burn and bake for about 15 minutes or until the internal temp has reached 165°F

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