Crustless Quiche, Part 1

Upon discovering this recipe last winter for "Broccoli-Cheese Pie," it became one of those instant classics that I've made over and over and over again. With only a few slight modifications, it's a pretty easy meal to whip together that is just as good for breakfast as it is for dinner. Shopping List

  • 2 tablespoons plain dry breadcrumbs
  • 4 large eggs
  • 1 1/4 cups 1% milk
  • 1/2 teaspoon hot sauce, such as Tabasco
  • salt and pepper to taste
  • 1 slice of cubed whole-wheat bread, crusts removed (this is optional- I don't think it really adds all that much to the dish)
  • 3 cups broccoli, florets and some stem
  • 2 teaspoons extra-virgin olive oil
  • 4 slices bacon, diced (about 2 1/2 ounces)
  • 1 medium onion, chopped
  • 1 cup grated cheddar cheese (4 ounces)
  • sometimes I add in few mushrooms too, if I have them around

What & How to Do It

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray or butter, then add the breadcrumbs, tilting to coat bottom and sides.

Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread (if you want to) and stir to coat. Set aside in the refrigerator.

Steam broccoli until just tender, 3 to 4 minutes. Have an ice bath ready to dunk your colander of drained broccoli into, because you don't want to it to get tooooo mushy. Then coarsely chop up the broccoli into bite sized chunks.

Heat a medium nonstick skillet over medium-low heat. Add bacon and cook until you reach your desired level of crispiness, then scoop out the pieces with a slotted spoon, leaving the fat in the pan. Turn the heat up to medium, and add in the onion, cooking either until they are soft and translucent, or become a little crispy if you prefer them that way.  Add the bacon, onion and broccoli to the egg mixture, then stir in cheese. Pour into the prepared pan, spreading evenly.

Bake the quiche until light golden and set, 45 to 50 minutes.

Let it rest for a few minutes before slicing yourself a portion of guilt-free quiche goodness.


PS: Be on the look out for Crustless Quiche, Part 2 to follow next week...