Crustless Broccoli and Cheese Quiche

I found out, at the last minute, I was having two families over for Sunday morning brunch.  I pondered what to make and threw out the idea of omelets, pancakes, French Toast and waffles.  My thoughts generated to a potato bar or hash browns and that just did not feel right.

I did what a smart cook does who has no patience to start pulling out cookbooks.  I went to the Internet and came up with a few recipes that motivated me to get into the kitchen.  I thought broccoli quiche, potato casserole, blueberry muffins and bagels, lox and cream cheese.  that should fill us all up.

Crustless Broccoli and Cheese Quiche  adapted from  Cooking Light JULY 2003


2 teaspoons olive oil
1/2 cup vertically sliced onion
3 - 5 cups broccoli florets
Cooking spray
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded Mozzarella
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
6 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese


Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. 

Add broccoli; sauté  3 minutes.

 Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. 

Combine milk and next 8 ingredients (milk through eggs) in a large bowl. 

Pour milk mixture over broccoli mixture; sprinkle with Parmesan. 

Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. 

Eat and enjoy.

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  1. One of my favorites dear Chaya.
    Happy and Blessed New Year to you. xo Catherine

  2. Yum - I love a good crustless quiche! Sounds like you had a great spread of food for your brunch.

  3. I remember my late mom used to make a crustless salmon quiche. I never missed the crust! Love your vegetarian version - it sounds scrumptious!


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