No Crust Broccoli Quiche Food

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.

CRUSTLESS BROCCOLI AND CHEESE QUICHE

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute.
• Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
• Combine milk, cheese, parsley, mustard, salt, pepper, nutmeg, eggs whites and eggs in a large bowl. Pour mixture over broccoli mixture; sprinkle with Parmesan.
• Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing.

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.

SIMPLE CRUSTLESS BROCCOLI QUICHE

Steps:

• Pre-heat the oven to 350 degrees F.
• Blanch the broccoli, saving the stems for soup (If you are using frozen broccoli, thaw it).
• Beat eggs and cream, then add the cheese and mix well.
• Stir in the broccoli, salt, garlic powder (Whole Foods has an excellent organic variety), and pepper.
• Pour into a nine inch quiche pan and bake for about 30 - 35 minutes or until a knife inserted in the center comes out clean.

NO CRUST BROCCOLI QUICHE

Steps:

• Cook broccoli until tender but crisp.
• Spread broccoli, mushrooms, cheese& onion over a greased 9 inch pie plate.
• Combine buscuit mix, basil& pepper in a bowl.
• Blend eggs and milk together and add to dry ingredients.
• Pour over vegetable mixture in pie plate.
• Bake at 375 for 25-30 minutes.
• Let stand 5 minutes and serve.

NO-CRUST BROCCOLI QUICHE

Steps:

• Preheat oven to 375.
• In a medium bowl, combine broccoli, eggs, milk and spices.
• Spray a shallow 2 quart casserole (or 2 pie plates) with nonstick cooking spray.
• Pour egg mixture into casserole and sprinkle with swiss cheese.
• Bake 35 minutes, or until a knife, inserted in the center, comes out clean.
• In a small bowl combine mayonnaise and parmesan cheese.
• Spread over the quiche and return to the oven.
• Bake until lightly browned, about 5 minutes.
• Remove from oven and allow to set for 10-15 minutes.

BROCCOLI QUICHE - NO CRUST

Steps:

• Pre-heat oven to 350.
• Chop broccoli into bite sized pieces.
• Microwave broccoli with 1 teaspoon or so of water to soften slightly, about 1 to 1.5 minutes on high.
• Dice onions and peppers.
• Cut 1 sausage link into small cubes.
• Saute onions, peppers, and sausage in frying pan with pat of butter.
• Spray glass pie dish with non stick spray of your choice.
• Put Broccoli on the bottom of the pie dish.
• Add sauteed ingredients on top and spread out evenly.
• Blend the eggs, spices and Parmesan cheese together.
• Pour mixture over the vegetables and make sure it spreads evenly.
• Bake for about 30 minutes or until top begins to brown.
• Let rest for about 5 minutes or more before slicing and serving.

EASY CRUSTLESS QUICHE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
• Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
• Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
• Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

CHEESY BROCCOLI QUICHE

Steps:

• Brush frozen crust with egg yolk and prick thoroughly with a fork.
• Prebake according to package instructions.
• Saute the onion and garlic in olive oil until soft.
• Mix the eggs, half and half, salt, pepper, and nutmeg.
• Spread the onion, broccoli, and cheese on the bottom of the pie crust.
• Pour in the egg mixture.
• Bake at 375 for 25-30 minutes, or until set and browned.