Flavorful, creamy, a hint of spice and satisfying – this crustless quiche is a great low carb vegetarian breakfast.
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Broccoli and Cheese Quiche Recipe (crustless)
- 9-inch oven-safe skillet or pie dish
- Large bowl
- Large Skillet
- Measuring cups and spoons
- 3 cups Broccoli Florets
- 1 Tablespoon Avocado Oil (or alternative)
- 3 cloves Garlic
- 5 Large Eggs
- 3 Tablespoons Sriracha
- ½ cup Whole Milk Ricotta Cheese
- ½ cup Shredded Sharp Cheddar Cheese
- Pinch Salt
- Preheat the oven to 400°F. Heat a large skillet on the stove on medium heat. When hot, add the broccoli and ½ cup of water to the skillet. Cook until the water is evaporated.
- Meanwhile, in a large bowl, combine the eggs, sriracha, ricotta, cheddar cheese and salt. Whisk until well combined. Set aside. Roughly chop the garlic.
- When the water is evaporated, add the oil and garlic to the skillet. Stir in with the broccoli and cook for 3 minutes.
- If using an oven-safe skillet, evenly spread the broccoli across the skillet and pour the egg mixture over the broccoli. If not using an oven-safe skillet, transfer the broccoli to the quiche dish and pour the egg mixture over the broccoli.Spread the egg mixture to fill in any gaps.Bake in the middle of the oven for 20 to 25 minutes, until the custard at the top middle of the quiche is firm to the touch.
See notes below.
Broccoli and Cheese Crustless Quiche
With everything going on I’m all about easy dishes that last for days, and that’s what this quiche is. And it can be served hot, cold or room temperature.
**Never let cooked eggs sit at room temperature for more than 2 hours.
Diabetic-friendly Broccoli & Cheese Quiche
Crustless quiches are a great diabetic breakfast idea because they’re low carb in nature, high protein and moderate to high in fat. Hello stable blood sugar!
(Don’t forget that breakfast sets the tone for blood sugar for the day.)
This quiche covers those bases and throws in plenty of broccoli for more nutrients and to be more filling.
Broccoli & Cheese Quiche Substitutions
This is really a matter of preference or whatever you have on hand. Two to three garlic cloves is about 1 to 1.5 teaspoons chopped garlic, or 1/2 teaspoon garlic powder.
Broccoli florets are best here because they’re more tender than the stems, but you can add the stems in if you want.
To add the stems, peel the outer skin with a potato peeler because it’s tough. Also, because the stems are more fibrous, they’ll need to cook about 3 minutes longer than the florets, so put them in the skillet first.
If you’re using small eggs instead of large eggs, add 3 eggs to the recipe. If you’re using medium eggs instead of large eggs, add 1 egg to the recipe.
The sriracha is a flavoring agent in this recipe more than it is a spice. It gives this quiche such great flavor with a bit of spice.
A great substitution would be Louisiana’s Hot Sauce, but since it’s spicier, add only 1 to 1.5 tablespoons.
How spicy is it?
You know how Thai restaurants have the 5 peppers to show how spicy a dish is – well this would be maybe 1 pepper.
If you don’t like spice, you probably don’t have sriracha or hot sauce in the house, so leave it out without a replacement.
Cottage cheese swaps perfectly.
If you don’t have ricotta or cottage cheese, whole milk or heavy cream can be substituted. The quiche won’t be as moist but it’ll still be good.
Whether it’s medium, sharp or extra sharp, yellow or white doesn’t matter: it must be cheddar cheese. Cheddar cheese and broccoli are one of those classic pairings.
Use the remaining ricotta to make Pizza Casserole.
Peel and chop the broccoli stems into small pieces and saute or steam. Use as a side dish or make into a broccoli casserole.
Store leftovers in a closed container in the fridge for up to 3 days, or freeze individual portions and defrost in the fridge the day prior to eating.
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