Crustless Broccoli Quiche Recipe
Ingredients
| 1 teaspoon olive oil, plus more for pie plate | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Eggs | 4 Large | |
| 1 cup reduced-carb, whole-milk dairy beverage | ||
| Sharp cheddar cheese | 4 Ounce, divided | |
| Water | 1/2 Cup (16 tbs) | |
| Dried thyme | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon, chopped | |
| Broccoli florets | 1 Medium, peeled | |
Directions
1. Heat oven to 375°F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl: let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper, and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2 cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl: let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper, and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2 cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.
Chef
