No Crust Broccoli Quiche Recipes

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.

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.

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.

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 BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.