Crustless Broccoli Cheddar Quiche
Yield 6 Servings
This is a great recipe to make ahead, and have for quick and yummy breakfasts during the week! Plus it makes mornings a lot smoother. 🙂
1 1/2 tsps Extra Virgin Olive Oil
2 cups Broccoli (finely chopped)
4 1/3 ozs Cheddar Cheese (shredded)
1/2 cup Unsweetened Almond Milk
1/2 tsp Sea Salt
1/2 tsp Garlic Powder (I usually leave this out)
- Preheat the oven to 350ºF (176ºC) and grease a pie pan with the oil.
- Arrange the broccoli and cheese in a single layer in the prepared pie pan.
- In a mixing bowl whisk the eggs, milk, salt and garlic powder together. Pour the egg mixture over the broccoli and cheese. Bake for 30 to 35 minutes or until the egg has set and is firm to the touch.
- Slice the quiche into wedges and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Dairy-Free: Omit the cheese or use a dairy-free cheese instead.
More Flavor: Add finely chopped onions and red pepper flakes.
No Almond Milk: Use dairy, coconut, or cashew milk instead. For an extra creamy quiche use half and half cream instead.
Pie Pan : This recipe was developed using a standard 9-inch glass pie pan.