I love quiche, but I rarely eat it because the crust can be such a gut bomb. But! Kathy Brennan and Caroline Campion, authors of the wonderful cookbook KEEPERS, have an amazing recipe for a crustless quiche. It’s healthy and delicious. Here’s how to make it…
Crustless Broccoli and Cheddar Quiche
The chicest mom Kathy knew growing up (think Jackie O with a platinum bob) made a version of this dish. That was in the ‘70s, when quiche was all the rage, but in our minds, it defies trend. She was a busy woman, so she skipped the crust and often baked the filling in individual ramekins in advance.
Aside from blanching the broccoli, the quiche can be assembled in minutes. If you prefer to use frozen broccoli, there’s no need to blanch it; just thaw and pat dry.
Recipe: Crustless Broccoli and Cheddar Quiche
Makes one 10-inch quiche
Continue to Next Page (>) for the full list of ingredients and complete cooking instructions.