This crustless quiche is made without cream or milk. This helps firm the final result so that it holds together without a crust.
Plus, it’s really delicious and a cinch to make!
I like arugula in my egg dishes because it lends a peppery taste without pepper. And broccoli is our standby “super vegetable.” We eat it almost daily.
As for the cheeses, Swiss gruyere is a classic for a reason. It imparts a rich, nutty flavor and its hint of sweet makes a nice counterpoint to the sharp cheddar.
Crustless Quiche with Broccoli and Arugula
Servings: 8
Calories: 195kcal
Equipment
- 1 glass pie pan
Ingredients
- 7 eggs large
- 1 c gruyere cheese shredded
- 1 c sharp cheddar cheese shredded
- 1 tbsp mustard dijon
- ¼ tsp salt scant
- 1 c broccoli florets
- 1 ½ c baby arugula losely packed
- cooking spray
- 1 tbsp bacon bits optional
Instructions
- Preheat oven to 350 degrees.
- Spray pie plate with cooking spray.
- Beat eggs until blended. Beat in salt and dijon mustard.
- Add broccoli and arugula to egg mixture (and bacon bits, if desired). Toss well.
- Bake for 50-60 minutes until top of quiche is golden brown.
- Cool about 15 minutes before cutting and serving.
