Crustless Broccoli Tuna Quiche Recipes

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.

SMALL TUNA AND BROCCOLI CRUST-LESS QUICHE

Steps:

• Preheat oven to 350 F and grease well a 6 inch pie plate.
• Boil the broccoli in salted water for 2 minutes; drain and set aside. Drain tuna from can and pat dry with paper towels. In a bowl toss together the cooked broccoli, tuna, garlic, green onions, and cheese. Pour the broccoli and tuna mixture into the pie plate and spread evenly.
• In a separate bowl whisk together the egg and cream. Whisk in dry mustard, marjoram, salt and pepper. Slowly pour the egg mixture over the broccoli mixture disturbing the egg mixture evenly. Sprinkle grated nutmeg over quiche.
• Bake for 30 minutes and then let cool at room temp for about 15 minutes before serving.

CRUSTLESS, BROCCOLI, TUNA QUICHE

Steps:

• Cook broccoli in slightly salted water until tender.
• Rinse under cold water and drain well.
• Preheat oven to 350 degrees F.
• Melt butter in a medium size pot.
• Add flour stirring until combined.
• Slowly add milk and continue stirring until sauce has thickened.
• At this point, add salt, cheese, lemon juice and mix until well combined.
• Remove pot from heat and add broccoli and tuna.
• Mix well, pour into a pyrex or glass baking dish.
• Bake covered for 35 minutes.
• Remove cover and continue baking for a further 10-20 minutes until nice and bubbly.

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.