Description
This Crustless Broccoli Quiche is a healthy and delicious way to enjoy eggs and vegetables. It’s packed with broccoli, feta, and a mix of cheeses, making it a flavorful and protein-rich dish that’s perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
Units
Scale
- 1 pound broccoli florets, 4 cups chopped
- 7 large eggs
- 1 cup milk (3.25% used)
- 1 medium red onion, diced
- 3 large garlic cloves, minced
- 5 ounces feta cheese, crumbled
- 2 ounces soft cheese (Mozzarella or Cheddar), shredded
- 1/4 teaspoon salt
- Ground black pepper, to taste
- Red pepper flakes, to taste
- Cooking spray
Instructions
- Prepare Oven and Dish: Preheat oven to 375°F (190°C). Spray a 9-inch pie baking dish with cooking spray.
- Combine Ingredients: In a large bowl, whisk eggs, milk, salt, pepper, and red pepper flakes. Add broccoli, red onion, garlic, and feta cheese. Stir well with a spatula.
- Bake: Transfer mixture to the prepared baking dish, level with a spatula, and sprinkle with Cheddar cheese. Bake for 50 minutes or until the middle isn’t jiggly anymore.
- Cool and Serve: Remove from the oven and let quiche cool for 10 minutes. Cut into 8 slices and enjoy warm or cold!
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days. Reheat (if you have to because it tastes absolutely amazing cold) in a microwave. Or in the oven at 375°F (190°C) for 15-20 minutes.
- Freeze: For up to 3 months.
- If using frozen broccoli, place it in a colander, run hot water over it, and drain well.
- If you would like to use all or some egg whites, 1 large egg = 1/4 cup egg whites.
Nutrition
- Serving Size: 1 slice
- Calories: 175 kcal
- Sugar: 4g
- Sodium: 402mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 169 mg
