Artichoke And Broccoli Frittata Crustless Quiche

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE



Artichoke and Broccoli Frittata / Crustless Quiche image

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

Categories     Savory Pies

Time 45m

Yield 10 serving(s)

Number Of Ingredients: 14

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
Calories230.2
Fat15.7
SaturatedFat7.2
Cholesterol196.8
Sodium358.8
Carbohydrate8.7
Fiber1.3
Sugar1.2
Protein13.9

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.


CRUSTLESS ARTICHOKE QUICHE (FRITTATA)



Crustless Artichoke Quiche (Frittata) image

I copied down this recipe, many years ago; and, I resurrected it, recently, for a brunch. It is so easy, and so great; I'm glad I found it, again! It doesn't have a crust, so it is actually more like a frittata than a quiche; but, whatever you call it, it's good!

Recipe From food.com

Provided by Belinda in Austin

Categories     Breakfast

Time 40m

Yield 8-16 serving(s)

Number Of Ingredients: 8

1/4 cup breadcrumbs or 2 slices bread
6 eggs or 1 1/2 cups egg substitute
2 cups grated cheddar cheese
14 ounces artichoke hearts, drained and chopped, slightly
1 small onion, chopped
4 garlic cloves, minced
1/2 teaspoon italian seasoning
salt and pepper
Calories213
Fat13.4
SaturatedFat7.2
Cholesterol188.3
Sodium417.4
Carbohydrate10
Fiber3
Sugar1.5
Protein14.1

Steps:

  • Preheat oven to 325 degrees.
  • Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
  • Add the artichoke hearts, and saute briefly.
  • Add the Italian seasoning, salt, and pepper.
  • In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
  • Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.


CRUSTLESS CHICKEN QUICHE



Crustless Chicken Quiche image

"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

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients: 8

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
Calories 498 calories
Fat39g fat (19g saturated fat)
Cholesterol337mg cholesterol
Sodium696mg sodium
Carbohydrate5g carbohydrate (1g sugars
Fiber0 fiber)
Protein31g protein.

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.




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