Description
A simple and lightened quiche recipe featuring a flavorful mixture of broccoli, cheddar cheese, and a creamy egg base, baked without a crust.
Ingredients
- 1 cup chopped fresh or frozen broccoli florets
- 1 cup shredded reduced-fat cheddar cheese
- 1/4 cup chopped red onion
- 1 cup reduced-fat milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- If using fresh broccoli, steam or boil until tender-crisp. If using frozen, thaw and drain excess water.
- Spread the broccoli, cheddar cheese, and red onion evenly in the prepared pie plate.
- In a medium bowl, whisk together the milk, flour, salt, pepper, and nutmeg until smooth.
- In a separate small bowl, lightly beat the eggs. Add the beaten eggs to the milk mixture and whisk until well combined.
- Pour the egg mixture over the broccoli and cheese mixture in the pie plate.
- Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool for 5-10 minutes before slicing and serving.
Notes
- For a richer flavor, you can substitute whole milk for reduced-fat milk.
- Feel free to experiment with other cheeses like Swiss or Gruyère.
- If you prefer a sweeter onion flavor, use yellow onion instead of red onion.
- This quiche is great for brunch, lunch, or a light dinner.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American