Active Time:20 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeIf you tend to avoid making quiche because it’s too fussy with the crust, thisCrustless Broccoli-Cheddar Quicheis your solution. Protein-rich eggs gain a custardy texture from the milk and tangy sour cream while still getting a slightly crisp edge. Sauteed onions and garlic add a touch of earthy sweetness and depth while Cheddar cheese contributes a gooey sharp bite that complements the antioxidant-rich broccoli. Keep reading for expert tips, including how to tell when your quiche is cooked through without overcooking it.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For a different presentation, you can bake the omelet in individual ramekins instead of a 9-inch pie pan. If you want to remove the quiche from the pan before serving, opt for a springform pan.Cooked quiche will continue to cook after it’s out of the oven, and it will firm up while cooling. You will notice that the egg custard will wobble when you remove it from the oven—that’s what you want to see.To avoid a soggy quiche, pat the broccoli florets (or any vegetables you add) with a paper towel before incorporating them into the egg batter. This will also help prevent the quiche from collapsing—the moisture is the enemy.Keep an eye on your quiche in the oven. If it’s getting too brown, tent it with aluminum foil.Nutrition NotesWhile egg yolks contain about one-third of the whole egg’s protein, they also contain vitamins and minerals that egg whites don’t, so don’t be shy about using the wholeegg. Eggs contain vital nutrients, including choline and vitamins B12 and D—all three necessary for healthy nerves and cells. The B vitamins and amino acids in eggs contribute to healthy skin. And did you know that egg yolk contains the antioxidants lutein and zeaxanthin? These powerful antioxidants support eye health and healthy vision.Broccoliis a nutrition powerhouse, providing a wealth of nutrients that reduce inflammation and disease risk. This includes fiber, antioxidants, vitamins C and K and the mineral potassium, along with an array of other nutrients.Along with themilkandsour cream,Cheddar cheeseadds protein and calcium to this quiche. Cheddar and sour cream also bring probiotics, those beneficial gut bacteria that help your microbiome flourish. And milk adds vitamin D, a mineral that many people tend to be low in but is necessary for healthy bones, nerves and immunity.Theonionsandgarlicadd the antioxidant allicin, known for its disease-fighting properties to this quiche. The fiber in onions and garlic acts like a prebiotic in your gut, feeding your beneficial bacteria.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Jump to recipe
If you tend to avoid making quiche because it’s too fussy with the crust, thisCrustless Broccoli-Cheddar Quicheis your solution. Protein-rich eggs gain a custardy texture from the milk and tangy sour cream while still getting a slightly crisp edge. Sauteed onions and garlic add a touch of earthy sweetness and depth while Cheddar cheese contributes a gooey sharp bite that complements the antioxidant-rich broccoli. Keep reading for expert tips, including how to tell when your quiche is cooked through without overcooking it.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!For a different presentation, you can bake the omelet in individual ramekins instead of a 9-inch pie pan. If you want to remove the quiche from the pan before serving, opt for a springform pan.Cooked quiche will continue to cook after it’s out of the oven, and it will firm up while cooling. You will notice that the egg custard will wobble when you remove it from the oven—that’s what you want to see.To avoid a soggy quiche, pat the broccoli florets (or any vegetables you add) with a paper towel before incorporating them into the egg batter. This will also help prevent the quiche from collapsing—the moisture is the enemy.Keep an eye on your quiche in the oven. If it’s getting too brown, tent it with aluminum foil.Nutrition NotesWhile egg yolks contain about one-third of the whole egg’s protein, they also contain vitamins and minerals that egg whites don’t, so don’t be shy about using the wholeegg. Eggs contain vital nutrients, including choline and vitamins B12 and D—all three necessary for healthy nerves and cells. The B vitamins and amino acids in eggs contribute to healthy skin. And did you know that egg yolk contains the antioxidants lutein and zeaxanthin? These powerful antioxidants support eye health and healthy vision.Broccoliis a nutrition powerhouse, providing a wealth of nutrients that reduce inflammation and disease risk. This includes fiber, antioxidants, vitamins C and K and the mineral potassium, along with an array of other nutrients.Along with themilkandsour cream,Cheddar cheeseadds protein and calcium to this quiche. Cheddar and sour cream also bring probiotics, those beneficial gut bacteria that help your microbiome flourish. And milk adds vitamin D, a mineral that many people tend to be low in but is necessary for healthy bones, nerves and immunity.Theonionsandgarlicadd the antioxidant allicin, known for its disease-fighting properties to this quiche. The fiber in onions and garlic acts like a prebiotic in your gut, feeding your beneficial bacteria.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
If you tend to avoid making quiche because it’s too fussy with the crust, thisCrustless Broccoli-Cheddar Quicheis your solution. Protein-rich eggs gain a custardy texture from the milk and tangy sour cream while still getting a slightly crisp edge. Sauteed onions and garlic add a touch of earthy sweetness and depth while Cheddar cheese contributes a gooey sharp bite that complements the antioxidant-rich broccoli. Keep reading for expert tips, including how to tell when your quiche is cooked through without overcooking it.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped onion2mediumcloves garlic, minced2cupschopped broccoli florets6large eggs¾cupreduced-fat milk¼cupsour cream½teaspoonsalt¼teaspoonground pepper1 ½cupsshredded extra-sharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchopped onion
2mediumcloves garlic, minced
2cupschopped broccoli florets
6large eggs
¾cupreduced-fat milk
¼cupsour cream
½teaspoonsalt
¼teaspoonground pepper
1 ½cupsshredded extra-sharp Cheddar cheese
Directions
Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Add broccoli; cook, stirring, until the broccoli starts to soften, about 2 minutes. Remove from heat.
Whisk eggs, milk, sour cream, salt and pepper in a large bowl. Fold in the broccoli mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden, about 30 minutes. Let stand for at least 10 minutes before serving.
Frequently Asked Questions
Absolutely, and it’s perfect for batch cooking, too. The quiche will refrigerate nicely for 3 to 4 days and easily reheat in the microwave or oven. Plus, you can freeze cooked quiche for up to 3 months, although it’s best to use it within a month. No matter how you store it, wrapping it well in plastic wrap is important.
You can, but you want to keep the vegetable ratios the same. Some good choices are mushrooms, colorful bell peppers, asparagus and spinach. Tomatoes, eggplant and zucchini are great options as well, but just be sure to get as much moisture out of them as possible before adding them to the egg batter.
It depends on when you’re serving it. For breakfast, you could serve ourSavory Breakfast Muffins,fruit salad,chia puddingor asmoothie. For brunch, lunch or dinner, asaladwould easily round out the meal.
Originally appeared: EatingWell.com, October 2021
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Nutrition Facts(per serving)273Calories21gFat7gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
