Looking for a delicious and simple meal that requires no crust? This crustless quiche is perfect for brunch, lunch, or even a light dinner!
Why You’ll Love It
This quiche is packed with vibrant veggies, creamy Gruyere cheese, and a fluffy egg base. Trust me, you’ll love how satisfying it is!
Tips for Success
Feel free to mix in your favorite vegetables or herbs for a personalized touch. The leftovers are just as delightful!
Ingredients
- Egg mixture:
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- Vegetable mix:
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- Cheese and herbs:
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Instructions
- Preparation:
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Step 1- Preheat oven: Preheat the oven to 350°F and grease a 9-inch or 9.5-inch pie dish.
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Step 2- Mix egg mixture: In a large bowl, whisk together the eggs, milk, salt, and several grinds of pepper.
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Step 3- Cook vegetables: Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the broccoli and water and cook, stirring, for 4 minutes, or until the water has evaporated and the broccoli is bright green and has just lost its raw bite.
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Step 4- Combine and bake: Transfer the vegetables to the prepared pie dish and spread in an even layer. Sprinkle the cheese evenly on top. Pour in the egg mixture and gently shake the pan to distribute. Sprinkle with the thyme and bake for 30 to 40 minutes, or until the eggs are set.
Nutrition
- Calories: 220, Fat: 16g, Carbs: 6g, Protein: 14g
Cooking techniques
Whisking the eggs thoroughly allows for a fluffier quiche. Sautéing the shallots enhances their sweetness, which pairs beautifully with the broccoli.
Variations or substitutions
Feel free to substitute broccoli with spinach or zucchini, and experiment with different cheeses like feta or cheddar for a unique twist!
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results!
Notes
This dish is perfect for using up leftover vegetables. Add your favorites!
