Broccoli and Cheese Quiche Recipe (crustless)
A 3-step low carb quiche (no crust) that takes only 35 minutes from start to finish and has flavor unlike any other quiche.
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Ingredients
- 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
Instructions
- 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.
Notes
See notes below.
Equipment
9-inch oven-safe skillet or pie dish