Time 1h25m Yield 4-6 Number Of Ingredients 9 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.
Time 50m Yield 6 serving(s) Number Of Ingredients 9 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.
Time 50m Yield 8 serving(s) Number Of Ingredients 10 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.
Time 50m Yield 6 Number Of Ingredients 11 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.
More about “no crust broccoli quiche recipes”
Time 50m Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.
