Recipe: Crustless Broccoli Quiche

by Cate on June 29, 2015

An easy and delicious crustless quiche that is perfect for a week’s worth of breakfast.

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If you’re a regular reader, you know I’m a fan of grab-and-go breakfasts, because our mornings (like yours, I’m sure), can be a little chaotic. And if making breakfast ahead for the week means we get a few extra minutes of sleep in the morning … well, sign me up.

I could very easily become vegetarian, since I love vegetables so much, but then I get an intense craving for a juicy burger and that’s the end of that. But in the meantime? Enter this Crustless Broccoli Quiche. Seriously the easiest recipe ever. Just pour a few ingredients into a pie plate and bake.

And in forty minutes, you have a delicious veggie-stuffed, slightly cheesy, mostly healthy quiche that is perfect for an easy breakfast (just slice and warm it up), or a light summer lunch.

 

If you’re not a fan of broccoli, you can easily swap in your favorite vegetable. I wouldn’t use zucchini, because of the high water content, but carrots would be delicious, as would cooked potatoes.

Go crazy.

Crustless Broccoli Quiche
Recipe courtesy of Cate O’Malley

2 cups of cooked broccoli florets (I steamed fresh broccoli in the microwave)
3 eggs
1 cup of whole milk
1 cup of shredded cheddar (I use Cabot)
1 package of Lipton vegetable soup mix

In a large bowl, whisk the eggs and milk together, and then add broccoli, cheese, and soup mix. Mix together and pour it into a pie dish that is oven safe. Bake for 40 minutes at 350F degrees or until the eggs are set. Let it rest for a few minutes before slicing.

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{ 2 comments… read them below or add one }

Meg June 30, 2015 at 8:57 am

I just made my first quiche a few weeks ago — and now I’m hooked! Love that they can be made ahead of time for breakfasts, just as you suggest. Ours didn’t make it past brunch, but I plan to have another baking before too long. Love the sound of yours, and love that it’s crustless! (Though I must confess that the crust is usually my favorite part . . . but I think I like it a little too much.)
Meg recently posted..Book chat: ‘To All the Boys I’ve Loved Before’ by Jenny Han

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Sarah Walker Caron (Sarah's Cucina Bella) June 30, 2015 at 8:58 pm

Looks great! Paige will adore this. Can’t wait to try it!
Sarah Walker Caron (Sarah’s Cucina Bella) recently posted..Cinnamon Swirl Banana Bread

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