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Artichoke And Broccoli Frittata Crustless Quiche

ARTICHOKE AND BROCCOLI FRITTATA CRUSTLESS QUICHE

a frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. what i love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. this one is not just for breakfast - try it for lunch or dinner with a salad or steamed veggies. eat hot or at room temperature - leftovers can be heated in toaster oven or microwave. i designed this recipe to be gluten-free, using my homemade fresh gluten-free italian breadcrumbs - but you can use any type of breadcrumbs you like.

Time: 45 minutes

Steps:

  • preheat oven to 350f
  • chop the artichoke hearts coarsely
  • heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame
  • add onions and cook until they are translucent
  • add garlic and broccoli
  • saute until the onions have begun to brown and the broccoli is cooked through but still crisp
  • remove from heat
  • in a large bowl , combine eggs , herbs and spices and milk
  • whisk until well beaten
  • add parmesan , breadcrumbs , artichokes , and half of the cheddar cheese
  • stir gently
  • pour mixture over the broccoli and onions
  • sprinkle remaining cup of cheddar cheese over the top of the eggs - do not stir
  • bake for 30 minutes or until firm
  • place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned
  • serve hot or at room temperature
  • leftovers can be successfully reheated in oven , microwave or toaster oven
  • serves 10


artichoke and broccoli frittata   crustless quiche image

Number Of Ingredients: 14

Ingredients:

  1. eggs
  2. milk
  3. marinated artichoke hearts
  4. fresh broccoli florets
  5. garlic cloves
  6. onion
  7. salt
  8. ground black pepper
  9. cayenne pepper
  10. fresh dill
  11. breadcrumbs
  12. sharp cheddar cheese
  13. parmesan cheese
  14. extra virgin olive oil


ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE

A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.

Recipe From food.com

Provided by Whats Cooking

Time 45m

Yield 10 serving(s)

Steps:

  • Preheat oven to 350°F
  • Chop the artichoke hearts coarsely.
  • Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
  • Add onions and cook until they are translucent.
  • Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
  • In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
  • Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
  • Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
  • Bake for 30 minutes or until firm.
  • Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
  • Serve hot or at room temperature.
  • Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.


Artichoke and Broccoli Frittata / Crustless Quiche image

Number Of Ingredients: 14

Ingredients:

  • 8 eggs
  • 1/2 cup milk
  • 1 (6 ounce) jar marinated artichoke hearts, drained
  • 2 cups small fresh broccoli florets
  • 3 garlic cloves, minced
  • 1/2 onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons fresh dill, minced
  • 1/2 cup breadcrumbs (regular or gluten-free, fresh or dry)
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup shredded parmesan cheese (not grated)
  • 2 tablespoons extra virgin olive oil


GREEK SALAD-INSPIRED QUICHE

I love using my cast-iron skillet to create this meatless, family-sized Greek quiche for a quick meal. Just add a green salad and some pita bread, and dinner is on the table with little fuss and no extra dishes to wash! - Donna M. Ryan, Topsfield, Massachusetts

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 6 servings.

Steps:

  • Preheat oven to 375°. In a 9-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add tomatoes, green peppers and onion; cook and stir until vegetables are tender, 6-7 minutes; drain. Add spinach and garlic; cook and stir until spinach is wilted, 1-2 minutes. Remove from heat and stir in feta and olives. , In a large bowl, whisk eggs, milk, oregano, salt and pepper flakes until blended. Pour over vegetables., Bake until a knife inserted in center comes out clean, 20-25 minutes. Let stand 10 minutes before serving.


Greek Salad-Inspired Quiche image

Number Of Ingredients: 13

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 2/3 cup finely chopped green pepper
  • 1/2 cup thinly sliced red onion
  • 2/3 cup chopped fresh spinach
  • 2 garlic cloves, minced
  • 1 cup crumbled feta cheese
  • 1/2 cup pitted Greek olives, sliced
  • 6 large eggs
  • 1 cup 2% milk
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 to 3/4 teaspoon crushed red pepper flakes


CRUSTLESS CHICKEN QUICHE

"This is a very easy brunch dish that keeps well if there are leftovers." Thick and cheesy, it's near impossible not to enjoy this savory recipe! Susie Baumberger - Lancaster, CA

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield 6 servings.

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.


Crustless Chicken Quiche image

Number Of Ingredients: 8

Ingredients:

  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 6 large eggs, lightly beaten
  • 3/4 cup heavy whipping cream
  • 2 cups cubed cooked rotisserie chicken
  • 2 cups shredded cheddar cheese
  • 5 bacon strips, cooked and crumbled


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