Crustless Quiche
Ingredients
The custard
-
6
large
eggs
-
½
cup
milk
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
The vegetables
-
1
tablespoon
extra-virgin olive oil
-
2
tablespoons
shallots, thinly sliced
-
3
cups
small broccoli florets
-
¼
cup
water
The cheese and herbs
-
1
cup
grated Gruyere cheese
-
1
tablespoon
fresh thyme leaves or chopped fresh chives
Instructions
- Preheat the oven to 350°F and grease a pie dish.
- Whisk together the eggs, milk, salt, and pepper in a large bowl.
- Heat olive oil in a skillet over medium heat, add shallots and cook until softened.
- Add broccoli and water to the skillet and cook until the broccoli is bright green.
- Transfer the vegetables to the pie dish and spread evenly.
- Sprinkle cheese on top, pour in the egg mixture, and sprinkle with herbs.
- Bake for 30 to 40 minutes until the edges are golden brown and the eggs are set.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
18g
Total carbohydrates
10g
Total protein
12g
Sodium
300mg
Cholesterol
180mg
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