Saturday morning. Pouring rain. Of course I had no choice but to have friends over for brunch and mimosas. There was much needed girl talk and a whole lot of lounging. In retrospect it was even more special because it was the weekend before one of my favorite couples got engaged; it's crazy how quickly things can change.
We all worked together to make brunch happen - I cooked quiche, bacon, and potatoes, Maurya brought the champagne, and Kristin made her famous blueberry muffins (not gluten-free, but totally worth it).
I opted for quiche because I could make it before my guests arrived and pop it in the oven whenever I was ready. To make it gluten free I simply opted out of making a crust, and it went over well. Omitting the crust makes it simpler and emphasizes the egg and flavors of whatever fillings you use, and is also way easier to put together.
I started by cutting a small head of broccoli into small florets and steaming them in the microwave for several minutes. I drained them on a paper towel and then chopped them up.
While that was cooking, I chopped half an onion and sautéed it in a little butter for a few minutes to soften it.
Next I mixed both in a pie pan and topped it with some shredded cheese.
OK, a lot of shredded cheese.
To pour over the broccoli and cheese, I beat together six eggs with some cream, salt, and pepper.
I poured the egg mixture over the fillings and baked it in the oven.
And voila! The quiche gets nice and brown and puffs up beautifully. I served it in hot slices with a glass of mimosa. Super simple yet really delicious, this is going to stay in rotation on weekend mornings! As a bonus, this holds up well as a leftover, too, either re-heated in the oven or just eaten cold.
Crustless Broccoli Cheddar Quiche (Gluten-Free)
1 small head broccoli, cut into florets
½ small onion, chopped
½ cup cheddar cheese, grated
½ cup cream
½ teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 350 degrees. Place the broccoli florets into a medium microwave safe bowl along with a splash of water. Cover with plastic wrap and microwave on high for 5 minutes. Remove broccoli to paper towel. Sauté onions in melted butter over medium high heat for 4-5 minutes or until onions are soft. Remove from heat and set aside.
Roughly chop the broccoli and place in a buttered 8 or 9 inch pie pan. Add the onions and mix lightly. Top with cheese.
In a medium bowl, beat the eggs until combined. Add the cream, salt, and pepper and mix. Pour egg mixture over broccoli, onions, and cheese, pressing on filling with a spoon as necessary so that the egg mixture is even.
Bake for 35-45 minutes or until quiche is lightly browned and set (the eggs should not jiggle or appear wet). Serve hot or at room temperature.