Crustless Broccoli Cheddar Quiche Food

CRUSTLESS BROCCOLI, BACON, AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 and grease a quiche or pie dish (or baking dish up to 9x13 inches) with butter or oil. Place prepared dish on a rimmed baking sheet lined with foil, just in case of overflow while baking. Set aside.
• In a large bowl, whisk the eggs (4), milk (1.5 cups), bisquick (3/4 cup), kosher salt (1/2 teaspoon), and black pepper (1/2 teaspoon) until well combined.
• Stir in the grated parmesan cheese (1 cup), the steamed broccoli florets, and the shredded cheddar cheese (8 oz./2 cups).
• Pour batter into greased dish and bake (on a foil covered baking sheet in case of overflow) for about 60 minutes or until golden brown on top and set (it shouldn't jiggle when you shake it).
• Allow to cool for at least 10 minutes before slicing and serving.

CRUSTLESS BROCCOLI CHEDDAR QUICHE CUPS

Steps:

• Preheat the oven to 375F degrees and spray a muffin pan with cooking spray.
• Crack the eggs into a medium-size mixing bowl and whisk well. Whisk in the milk
• Sprinkle the eggs with salt and pepper.
• Chop up the steamed broccoli, and divide the broccoli and cheddar cheese evenly between the muffin cups, but do not overfill. Fill about 1/3 of the way full.
• Pour the egg mixture about 3/4 of the way full in each. There should be just enough for 15-16 quiche cups.
• Bake in the middle rack of the oven for 17-20 minutes.
• Remove and let cool for a few minutes. Run a butter knife along the edge of each quiche cup to loosen it from the pan. Lift each quiche cup out of the pan, plate, serve warm and ENJOY!

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
• Place the broccoli in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
• Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.

EASY CRUSTLESS BACON QUICHE - BROCCOLI CHEDDAR QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a non stick pan over medium heat until it is brown and crispy. Remove to paper towels to drain. Strain off most of the bacon fat but leave about a tablespoon of the fat in the pan.
• Add the broccoli florets to the pan with the bacon grease and cook gently for 2-3 minutes.
• Spray a quiche pan or pie plate with non stick cooking spray. Add the broccoli to the pan.
• Top with 1/2 of the cheddar cheese and crumble the bacon over the top.
• In a medium bowl, combine the eggs, Parmesan cheese, 2% milk, cream seasonings and fresh herbs. Whisk well and pour over the broccoli and bacon mixture. Sprinkle the remaining cheddar over the quiche.
• Bake the crustless quiche in the preheated oven for 50-55 minutes or until the center is puffed and golden brown.
• Allow the quiche to cool slightly and then cut ii into 8 pieces and serve.

CRUSTLESS QUICHE MASTER RECIPE

Steps:

• Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
• Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
• Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
• Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
• In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
• Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
• Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
• Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
• Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

BACON BROCCOLI CHEDDAR CRUSTLESS QUICHE

Steps:

• Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.
• Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.
• Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.
• Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.
• Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.
• Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

CRUSTLESS CHEDDAR BROCCOLI QUICHE

Steps:

• Preheat oven to 350. Heat oil in small nonstick skillet on medium-high heat. Add onions; cook 5 minutes or until onions are tender, stirring occasionally. Add broccoli; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
• Mix remaining ingredients until well blended; over broccoli layer.
• Bake 45-50 minutes or until center is set and top is golden brown.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

BROCCOLI-CHEDDAR QUICHE

Steps:

• Heat oven to 375°F.
• Line 9-inch pie plate with pie crust; flute edge of crust. Sprinkle half the cheese evenly onto bottom of crust; top with broccoli and remaining cheese.
• Beat eggs and half-and-half with whisk until blended; pour over ingredients in crust.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting into wedges to serve.

MINI QUICHE RECIPE

Steps:

• Gather the ingredients.
• Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.
• Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust-re-roll scraps as needed for the last few rounds. Set aside.
• Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.
• In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.
• Add the bacon-shallot mixture to the egg mixture and whisk to blend.
• Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.
• Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.
• Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.