By using The Spruce Eats, you accept our,Asparagus Quiche With Mushrooms and Tomatoes,12 Dishes That Prove Broccoli and Cheese Are a Perfect Match,Top 34 Recipes to Use up Those Ham Leftovers,Chicken Pasta Casserole With Cheddar Cheese and Bacon,Simple Spinach, Cheese and Onion Quiche Recipe,Classic Scalloped Potatoes With Cheddar Cheese Topping,29 Delicious Ways to Use Up Leftover Turkey.With this cookbook, you’re never more than a few steps away from a down home dinner.

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Steam them in about an inch of water for about the same amount of time, or until just tender.Omit the mushrooms or replace with diced seeded tomatoes.Add 1/4 cup of green onion to the quiche along with the broccoli.Add about 1/2 cup of diced ham or some cooked crumbled bacon to the quiche after the cheese.Add 1/2 cup of diced cooked turkey or chicken to the quiche after the layer of cheese.Top the quiche with thinly sliced tomato just before it goes into the oven. Line 9-inch pie plate with pie crust; flute edge of crust. Remove the pie weights and place the pie shell on a rack to cool.Steam the broccoli for 3 to 5 minutes, or just until tender; drain well.Bake in the heated oven for 35 to 45 minutes or until a knife inserted in center comes out clean.Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.The Spruce Eats uses cookies to provide you with a great user experience.

Season with salt and black pepper, then drain through a sieve to remove any excess moisture.Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Cool.

Quiche makes a great side or meatless main course—and, of course, it's a tasty addition to brunch. Line the pastry with a sheet of foil and press lightly against the bottom and sides.

DIRECTIONS. Sprinkle cheese over crust; pour egg mixture over cheese.

Crustless Broccoli Cheddar Quiche.

Excellent taste - didn't change a thing. This homemade cheese and broccoli quiche can be served warm, at room temperature, or cold. On a floured surface, roll pastry dough to fit a 9-in. Trim and flute.Line unpricked pastry with a double thickness of foil. Stir in broccoli, mushrooms and green onions. I omitted the crust to cut calories. Followed directions.I made it without the crust because I wanted less calories. Recipe adapted from Recipes and Remembrances cookbook from Etlan United Methodist Church.

Keep up the good work!How many calories?

Fill the shell with pie weights or dried beans. To reheat a refrigerated quiche, cover loosely with foil and bake in a 325 degree F oven for about 15 minutes. Thank you, this is my fast, go-to quiche recipe now!SingerRinger-try without the pie crust, just spay the pie plate with Pam.

Use a deep dish frozen pie pastry, a ready-made refrigerated pastry, or homemade pastry. Scatter over the bottom of the pastry case.Place the eggs and milk in a bowl, season with salt and black pepper and whisk well.

Fill with pie weights.

Remove foil and weights; bake 3-5 minutes or until golden brown. Add half the cheese and whisk once more.Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top.Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set.Set aside to cool slightly before serving.Operation Hospital Food with James Martin.Read about our approach to external linking. Sounds yummy and want to try it.I take this dish to many of my family’s picnics because it's always such a hit. Reduce oven setting to 350°.In a large bowl, whisk eggs, milk, Worcestershire sauce, salt and cayenne.

Preheat the oven to 325°F degrees and set an oven rack in the middle position. Preheat the oven to 200C/400F/Gas 6. I think all the vege's need to be sauted first to get all the water out of them.Let them cool a little before adding it to the milk and egg mixture. Grease a 9-inch deep dish pie plate with butter.

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