Slow Cooker Crustless Broccoli Cheese Quiche Recipe 465 Food

SLOW COOKER CRUSTLESS BROCCOLI CHEESE QUICHE RECIPE - (4.6/5)

Steps:

• Get a large pot of water boiling on the stove top. Once the boiling has started add the broccoli. Cook for 3 minutes only, drain and rinse with cold water. Set aside. Add the eggs, salt, pepper, onion powder and cream cheese to a large bowl. Using a hand held mixer, beat on medium speed until the cream cheese and eggs are combined. It's ok if a few chunks of cream cheese are left. Spray the slow cooker with non-stick spray. Add the broccoli down evenly in the slow cooker then sprinkle over ½ cup of the cheese. Pour over the egg mixture. Cover and cook on high for 2 hours and 15 minutes. Do not open the lid during the cooking time. When the cooking time is done. Sprinkle over the remaining cheese and cover again to let the cheese melt. This will take about 10 minutes.

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.

SLOW-COOKER HAM, CHEESE AND SPINACH CRUSTLESS QUICHE

Steps:

• Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt.
• Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes.
• Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper.
• Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat oven to 375.
• Combine all ingredients in a large mixing bowl
• Stir until blended well.
• Pour into a greased 9 in pie dish.
• Bake 30 minutes.
• Cover tightly with aluminum foil to avoid over browning.
• Bake an additional 30 minutes or until toothpick inserted in cenyer comes out clean.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Trim most of the stem of broccili and steam.
• Cut up in small pieces.
• Butter a 10 inch plate and put steamed broccoli on bottom.
• Cook onions and garlic in butter 5 mins.
• ,put over broccoli.
• Sprinkle with cheese.
• Beat the eggs, and add to eggs cottage cheese, salt, pepper, nutmeg and dill and pour over top.
• Bake at 375 30-40 mins.
• Cool 10 mins.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350°F Spray 9-inch pie pan with cooking spray.
• Heat oil in large non-stick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli and cook, stirring often, 1 minute. Spread mixture into pie pan.
• Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in a large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
• Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.

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.