CRUSTLESS BROCCOLI QUICHE
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg
CRUSTLESS BROCCOLI AND CHEESE QUICHE
Make and share this Crustless Broccoli and Cheese Quiche recipe from Food.com.
Provided by DrGaellon
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute.
- Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
- Combine milk, cheese, parsley, mustard, salt, pepper, nutmeg, eggs whites and eggs in a large bowl. Pour mixture over broccoli mixture; sprinkle with Parmesan.
- Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing.
Nutrition Facts : Calories 66.8, Fat 2.3, SaturatedFat 0.7, Cholesterol 47.9, Sodium 245.5, Carbohydrate 5.8, Fiber 0.3, Sugar 2.6, Protein 6.5
BROCCOLI AND GOAT CHEESE QUICHE RECIPE - (3/5)
Provided by á-174942
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees. On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter. Drape the round over the rolling pin and carefully transfer to a 9-inch tart pan with removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. Prick the bottom and sides of the pastry shell with fork tines. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes longer. Remove from the oven; reduce the temperature to 325 degrees. Bring a saucepan three-fourths full of lightly salted water to a boil. Add the broccoli and cook until tender-crisp, about 5 minutes. Drain well, pat dry, and set aside. In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the green onions, milk, salt, pepper, and nutmeg. Scatter the broccoli evenly in the pastry shell. Drop small clumps of the goat cheese evenly among the florets; carefully pour in the egg mixture. Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Transfer to a rack to cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm. This recipe yields one 9-inch quiche; 4 to 6 servings.
BROCCOLI AND GOAT CHEESE MUFFIN QUICHE
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 6 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
- Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.
- Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
- Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.
- Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.
BROCCOLI AND CHEESE CRUSTLESS QUICHE
This comes from the May 2005 Vegetarian Times. I have not tried it yet but it looks very tasty and is low-calorie.
Provided by Chef Catherine Hofs
Categories Lunch/Snacks
Time 50m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Spray 9-inch pie pan with cooking spray.
- Heat oil in large non-stick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli and cook, stirring often, 1 minute. Spread mixture into pie pan.
- Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in a large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
- Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 138, Fat 5.3, SaturatedFat 2, Cholesterol 81.5, Sodium 381.1, Carbohydrate 8.4, Fiber 0.3, Sugar 3.9, Protein 14.8
BROCCOLI AND CHEDDAR QUICHE
Fantastic quiche, very easy!
Provided by Gail Powers-Moore
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
- Bake crust in the preheated oven for 8 minutes.
- Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
- Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g
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BROCCOLI & GOAT CHEESE QUICHE WITH FETA | CHEF SOUS CHEF
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5/5 (6)Category Breakfast, Brunch, Food And Drink, MainCuisine Canadian, North AmericanCalories 420 per serving
- No. 1 | Grate the 1/2 cup of butter onto a plate and place in the fridge for 5-7 minutes. In a mixing bowl, mix flour and salt, and prepare a cup of ice water. Once the butter is mostly frozen, add it into the flour and mix it using your hands, breaking up the butter a little bit. Pour in 3 tablespoons of ice water and mix to incorporate. Add additional water, one tablespoon at a time, until a soft dough is formed. Form the pastry into a 1 inch thick disk, wrap and place in the fridge to set for at least 1 hour.
- No. 3 | Warm your favourite skillet on medium-high heat with 2 tablespoons of butter. Add the shallot and cook for 2-3 minutes until softened. Add the garlic and lemon zest, and continue to sauté for another minute before adding the broccoli. Season with 1/4 teaspoon of salt and pepper. Stir often, cooking the broccoli for 3-5 minutes. Set aside to cool.
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