Recipe: Crustless Broccoli Quiche

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

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.