Do you get sick of eating the same old thing for dinner? I surely do. As I was looking in the frig for some dinner inspiration, I found I had some leftover broccoli and some eggs. So I thought maybe Quiche would do the trick.
I went to the trusty interweb and there were lots of recipes and they looked good, but I didn't have all the ingredients on hand. Plus, I wanted a crustless recipe since my
husband is trying not to eat so much gluten.
I came across this recipe, Bacon Broccoli Cheddar Crustless Quiche. This
recipe makes the quiche high protein and low carb. If you are watching your sugars, as I am,
that is exactly what you need to eat.
Amazingly I had all the ingredients.
That narrowed down how I choose the recipe. I did add a bit of onion which was not on the list. Since my broccoli was fresh, I put a little butter, chopped onion, and the broccoli in a pan and cooked it until the broccoli was cooked a little. I also added a little pepper too and used some whole milk.
Otherwise, I
followed the instructions. It was easy to make.
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Bacon Broccoli Cheddar Crustless Quiche
Ingredients
- 1 lb. frozen broccoli florets
- 4 oz. bacon
- 4 large eggs
- 1 cup milk
- 1/4 cup grated Parmesan
- 1/4 tsp seasoning salt*
- 4 oz. shredded medium cheddar, divided
Instructions
- Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel-lined plate to drain and pour off most of the grease from the skillet.
- Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.
- Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.
- Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.
- Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar into the dish. Top with the remaining shredded cheddar.
- Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing it into eight pieces and serving.
Nutrition
My husband loved it. It was enough for us to have two dinners. I thought it turned out well and I would make it again.
Do you make
quiche? If so, do you use a crust or not?
Until next
time,
Rhonda – The Middle Sister
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