This quiche recipe is delicious! I’d like try that one more time. This quiche recipe is Deeeee-licious! It’s loaded with broccoli, topped with shredded cheddar cheese, and then smothered in an egg custard. It’s baked slow and low for a perfect consistency.
I believe that quiche is one of the only meals that is both rich and light at the same time, making it a perfect meal ay any time of day- not just breakfast. I often serve it for lunch alongside a salad or with a rustic roll.
By skipping the crust you are ditching the carbs, gluten, and extra calories, but not any of the flavor.
This is a general base recipe and you can certainly get creative! I have made all sorts of combinations using this same recipe. Some combinations are ham and swiss; mushroom, pepper & cheese. The options are endless.
This crustless broccoli & cheddar quiche has a lot going for it besides flavor. It’s Gluten free, KETO approved and can be made ahead of time- up to 3 days in the fridge or frozen up to 3 months.
Step 1: Grease a 9″ pie plate and add broccoli (or other filling of choice)
Step 2: Smother the broccoli in shredded cheddar cheese
Step 3: Slowly & evenly, pour in seasoned egg mixture
Step 4: Bake for one hour. Set quiche out on a cooling rack for 15 – 20 minutes before serving. If not serving immediately, it can take over an hour to cool.