Crustless Quiche

Fluffy eggs, bright green broccoli speckled throughout and just enough cheese to add a light indulgence. That’s how I describe this delicious breakfast. I love broccoli in stir fries and chow mien, even just blanched on it’s own, but I can honestly say that eggs and broccoli are the best combination since peanut buttery and jelly. You can add any other vegetable or even some breakfast meat to make it more hearty, but this combination is my favorite. Give me a plate of this and a croissant and I’m happy! You can easily double to triple this recipe for a crowd.

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Here’s what you’ll need for 2-3 people

5 eggs

2 Tblspns butter

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp crushed red pepper

1 Tblspn flour

1/2 cup chopped broccoli

1/2 cup shredded cheese of your choice

1/4 cup milk * optional

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Preheat your oven to 400 F. In a bowl whisk the eggs until they’re frothy. Then add all the ingredients and whisk just until mixed. You can add more cheese (I used Monterey Jack), but I feel like 1/2 a cup is good enough. Then just pour the egg mixture into a greased baking dish. Make sure the dish is big enough because the eggs rise a bit while they’re cooking. Bake for about 15-20 minutes. You can even turn the broiler on to get some more color. And that’s about it. In about 20 minutes you have a delicious breakfast/brunch dish. Serve with toasted bread or croissants, cut up fruit and coffee.

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[…] Crustless quiche and Breakfast quiche both have a special place in my kitchen line up, but I make versions of this frittata all the time, and as I made it yesterday, I thought I should share it here. […]