I didn’t used to like eggs. At all. Not green, not scrambled, not fried, not with bacon, no way. But I got converted almost exactly a year ago, which means I can now like quiches.
Sadly, quiche isn’t really all that great for you. Between the eggs, the cheese and that puffy pastry crust…sheesh.
But, you can make them crustless. If you grease the pan well, it’s amazing how well they hold their shape and the edges kind of get browned into a sort of egg crust anyway. And this one doesn’t have -THAT- much cheese in it.
adopted from Martha Stewart and a few other places.
- Coarse salt
- 1 package frozen broccoli florets, (10-14 oz depending on how healthy you want to be)
- 1/2 medium onion, chopped
- 6 large eggs
- 1/2 c half-and-half
- Ground pepper
- 1/8 t ground nutmeg
- 3/4 c shredded cheddar cheese (3 ounces)
- Preheat oven to 350 degrees. Butter a 9″ 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. Think about how big of a bite of broccoli you want to get. Chop some more.
- In a small sauce pan, saute chopped onion with a teeny tiny bit of butter until translucent. Remove from heat and let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 t salt, 1/4 t pepper, and nutmeg. Stir in broccoli, onion and cheese.
- Pour mixture into greased pie plate. Bake until golden brown, 35 to 40 minutes.
Serving suggestion: mixed-green salad + crusty bread