Tuesday, January 21, 2014

Crustless Broccoli Cheddar Quiche

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)
Serves 6-8 

1 small head broccoli, cut into florets
½ small onion, chopped
½ cup cheddar cheese, grated
6 eggs
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. 


Unknown said...

This looks delicious! Trying to keep wheat out of my diet so I'm excited to try this!

Relaxing said...

Hmm, I didn't think of making it crustless. Looks attractive.

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