Skinny, Crustless Broccoli Quiche

Saturday, April 14, 2018

I recently found a recipe for broccoli quiche while skimming Facebook, and had most of the ingredients on hand, so I had to try it! I wasn't 100% satisfied with the recipe, so I did a little research and tweaked it to meet my approval. It turned out great!

Now, to be honest, I'm not entirely sure that this is a quiche recipe anymore. It doesn't have a crust, and the ratio of eggs to dairy doesn't match the recommended amount. In fact, this recipe is closer to resembling a frittata. Sort of. Whatever. It doesn't really matter what you call it, because it is so darn delicious.

The great part about this recipe is that it is super versatile! I think next time I make this, I'll dice up some ham and add it in for a little extra protein. Feel free to experiment by switching up the cheeses and "goodies" for whatever suits your taste.

I am looking forward to making this on a regular basis, and keeping it in the fridge for quick breakfasts and lunches!


10 oz broccoli (I use the "steam in bag" type)
6 large eggs
1/2 cup skim or 2% milk
1/2 cup light sour cream
1 cup mild cheddar cheese
1/2 tsp salt
1/2 tsp black pepper


Preheat your oven to 350 degrees.

Steam the broccoli, then cut it into smaller pieces using a knife or kitchen scissors.

Whisk together the eggs, milk, sour cream, cheese, salt, and pepper.

Place broccoli into well-greased 8x8 baking dish or pie plate, and cover with egg mixture.

Bake for 45-55 minutes.

One More Thing:

Because I'm an obsessed newbie to quiche, here are some tips I found for determining if your quiche is fully cooked:

          1. Gently shake the dish. If the center jiggles, it likely needs a little more time!
          2. Insert a knife into the center of the quiche. If it comes out nice and clean, it's cooked.
          3. Use a meat thermometer to ensure that it is cooked to 165 degrees.


No comments

Search This Blog

Powered by Blogger.