Broccoli Quiche No Crust Recipes

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
• Place the broccoli in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
• Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.

CRUSTLESS BROCCOLI QUICHE

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.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

NO-CRUST BROCCOLI QUICHE

Steps:

• Preheat oven to 375.
• In a medium bowl, combine broccoli, eggs, milk and spices.
• Spray a shallow 2 quart casserole (or 2 pie plates) with nonstick cooking spray.
• Pour egg mixture into casserole and sprinkle with swiss cheese.
• Bake 35 minutes, or until a knife, inserted in the center, comes out clean.
• In a small bowl combine mayonnaise and parmesan cheese.
• Spread over the quiche and return to the oven.
• Bake until lightly browned, about 5 minutes.
• Remove from oven and allow to set for 10-15 minutes.

CRUSTLESS BROCCOLI CHEESE QUICHE

Steps:

• Preheat the oven to 375 degrees F (190.6 C). Spray a 9-inch pie dish with cooking spray. Set aside.
• First, clean broccoli, if fresh, you will need to steam in a pot with 1-inch of water, covered and for 3 minutes. Or steam in the microwave, covered with 2 tablespoons of water, on high for 3 minutes, until tender and bright green color.
• Spread the broccoli in the prepared pie dish.
• In a large mixing bowl, whisk together the eggs, cheddar cheese, parmesan, shredded mozzarella, half-and-half, garlic powder, and salt. if you like, you can add some fresh cracked black pepper.
• Pour the mixture over the broccoli. Sprinkle with grated pecorino cheese on top of the mixture.
• Bake (on the center rack) for 30 to 35 minutes, until golden brown around the sides and puffs up. The center should be firm when shaken, and it's bubbling around the edges.
• Remove and allow to cool for 5 minutes before serving. Serve warm.

BROCCOLI QUICHE - NO CRUST

Steps:

• Pre-heat oven to 350.
• Chop broccoli into bite sized pieces.
• Microwave broccoli with 1 teaspoon or so of water to soften slightly, about 1 to 1.5 minutes on high.
• Dice onions and peppers.
• Cut 1 sausage link into small cubes.
• Saute onions, peppers, and sausage in frying pan with pat of butter.
• Spray glass pie dish with non stick spray of your choice.
• Put Broccoli on the bottom of the pie dish.
• Add sauteed ingredients on top and spread out evenly.
• Blend the eggs, spices and Parmesan cheese together.
• Pour mixture over the vegetables and make sure it spreads evenly.
• Bake for about 30 minutes or until top begins to brown.
• Let rest for about 5 minutes or more before slicing and serving.