Crustless Broccoli Quiche
User Reviews
5
Crustless Broccoli Quiche
Description
The recipe begins by sautéing diced broccoli in olive oil until fork-tender. Eggs and cottage cheese are blended into a smooth, seasoned mixture. The cooked broccoli is spread in a greased pie plate and topped evenly with shredded cheddar cheese and chopped chives before pouring the egg mixture on top. Baking at 350ºF for about 35 minutes produces a golden-brown top with a set center that is not jiggly.
The final texture balances the creamy egg and cheese filling with the tender bite of broccoli and melted cheddar. Fresh chives add a mild onion note, enhancing the savory profile. The absence of crust keeps the dish light and focused on the filling's flavors.
This quiche can be served warm and sliced into six pieces. Variations in vegetable and cheese choices are possible, provided the vegetables are pre-cooked to the desired tenderness since they do not soften significantly in the oven.
Ingredients
- 1 tablespoon olive oil
- 2 cups broccoli diced
- 5 large egg
- 1 cup cottage cheese (4% milkfat)
- ½ teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
- 1 cup cheddar cheese shredded
- 1 tablespoon chives freshly chopped
Instructions
- Preheat the oven to 350ºF and grease a 9-inch pie plate with cooking spray.
- Add the olive oil to a large skillet over medium-high heat and saute the broccoli until it's fork tender, stirring often, about 8 to 10 minutes.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Secure the lid and blend until smooth. Stop and scrape down the sides to make sure everything is blended evenly.
- When the broccoli is as tender as you'd like it to be for the quiche, transfer it to the bottom of the greased pie pan and spread it out evenly. Top the broccoli with the chopped chives and shredded cheddar, distributing them evenly in the pan. Pour the blended egg mixture evenly over the fillings, and use a fork to press down any pieces that are sticking out.
- Bake the quiche at 350ºF for 35 minutes, or until the top is golden brown and the center isn't jiggly. Let the quiche cool for 10 to 15 minutes, then it's ready to slice and serve warm.
- Leftover quiche can be stored tightly covered in the fridge for up to 5 days.
Notes
- Nutrition is estimated for one of six slices and may vary with ingredient brands.
- Vegetables and cheeses can be swapped; ensure vegetables are cooked beforehand to desired softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 180mg | 60% |
| Sodium | 489mg | 20% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 659IU | 13% |
| Vitamin C | 26mg | 29% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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