I love quiche, but I rarely eat it because the crust can be such a gut bomb. But! Kathy Brennan and Caroline Campion, authors of the wonderful cookbook KEEPERS, have an amazing recipe for a crustless quiche. It’s healthy and delicious. Here’s how to make it…
The chicest mom Kathy knew growing up (think Jackie O with a platinum bob) made a version of this dish. That was in the ‘70s, when quiche was all the rage, but in our minds, it defies trend. She was a busy woman, so she skipped the crust and often baked the filling in individual ramekins in advance.
Aside from blanching the broccoli, the quiche can be assembled in minutes. If you prefer to use frozen broccoli, there’s no need to blanch it; just thaw and pat dry.
This is a great recipe and have made it many times since Martha first published it. Glad to see it here, because I’d forgotten it. One thing I do that makes it a bit more interesting: After buttering or spraying the dish, add a handful of panko or other breadcrumbs and shake them around to coat the dish. Makes it super easy to remove slices and adds a little bit of “bottom” texture to the finished quiche. Oh, also I add a half cup chopped onion to the broccoli to soften it and add another flavor layer to the quiche.
This was amazing. I took a previous posters advice and did a small layer of panko bread crumbs on the bottom of dish and on top. I did mine in a large dish instead of mini ones. I added a dollop of this creamy sour cream dill dip to egg mixture, I think that added so extra flavor ! It was incredible and I will definitely be making it again.
Turned out great. Firm and moist. Always use fresh nutmeg – I grind my own as I need it. I used frozen vegetables, steamed in the microwave – broccoli, cauliflower, and carrots. I also used skim milk. Do not try this if you prefer full fat versions. I thought it was delicious. Will make again.
Easiest ever, and my whole family loved it. I used broccoli that had been pretty thoroughly cooked (about 7-8 minutes) and it was great. Liked the hint of nutmeg.
Olive oil spray (make your own using a spray bottle)
1 (10 oz) package frozen chopped broccoli
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