Now that I get a delivery of fresh vegetables each week, I’m trying to come up with different ways of using them.
During my search for recipes using broccoli, I found several that recommended a quiche. Great idea!
Except crust makes me nervous. I could buy one, but that kind of seems like it’s cheating. And making one still seems like a daunting task, especially for a weeknight meal.
I found the perfect solution: crustless quiche!
Quiche is also great because you can totally change the ingredients to suit your own tastes. This recipe originally called for just broccoli and cheddar, but I thought I’d throw in some spinach and bacon. Vegetarian? Omit the bacon. Broccoli not a favorite? Try mushrooms. Don’t like white cheddar? Substitute your favorite cheese.
I did find that my addition of so many ingredients meant I didn’t have as much eggy liquid. So I simply added another egg and a splash more of half and half. If you prefer your quiche less chunky, cut down on the amount of each vegetable.
This quiche would make a fabulous addition to an Easter brunch. The ramekins make nice individual servings, but you could also pour the mixture into a 9-inch pie dish if you’d rather.
Recipe: Crustless quiche
Adapted from marthastewart.com
- Butter or cooking spray for ramekins
- Salt
- Broccoli florets
- 4 or 5 strips bacon, cooked crisp
- Handful of spinach
- 6 eggs
- 1/2 cup half and half
- Ground pepper
- 1/8 teaspoon nutmeg
- 3/4 shredded white cheddar cheese (3 ounces)
- Preheat oven to 350 degrees. Butter or spray six ramekins and set aside.
- Bring a medium pot of water to a boil. Add a pinch of salt. Add broccoli and cook for one minute. Scoop broccoli out of water and drain well. Pat dry with a paper towel and chop into small pieces.
- Add handful of spinach to boiling water; cook for 1 minute. Drain and blot dry with paper towels. Chop coarsely.
- Cook bacon and chop into small pieces.
- In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg. Stir in broccoli, spinach, bacon and cheese. If there is not enough liquid, add another egg and splash of half and half and mix well.
- Place ramekins on baking sheet (they may overflow while cooking!). Spoon mixture into each ramekin, filling evenly. Bake 35-40 minutes, or until browned.
Ham and cheese quiche
Eggs en cocotte
Broccoli salad
mmm, looks good, but no crust? Blasphemy.
I have a very easy pie crust recipe for you check it out: http://delishhh.com/?p=597 But i really like your recipe too. I liek the idea of making small quickes. I wil have to try it out. Hopefully you can visit.
What size ramekins are you using?