Crustless broccoli cheddar quiche
A silky, cheesy custard packed with tender broccoli and no pastry to fuss over, just as good cold from the fridge as it is warm from the oven.
- 60 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.04 a serving
- 420 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 tbsp butter, divided
- 1 broccoli, 1 crown
- ½ yellow onion, diced
- 1½ cups shredded cheddar
- 6 large eggs
- 1 cup half-and-half
- 1 tsp Dijon mustard
From your pantry
- 2 tbsp water
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 420 calories, 24 g protein, 12 g carbs and 32 g fat, and costs about $2.04 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No broccoli? Frozen broccoli works.
- No yellow onions? White onions or red onions work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F and grease a 9-inch pie plate with a little of the butter.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the broccoli into small, bite-size florets and the onion.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
the rest of the butter in a over medium heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Add the broccoli, onion and water, cover and cook until the broccoli is bright green and just tender, about 4 minutes.
Medium heatTimer: 4 min
Uncover and let any water cook off.
Medium heat
Spread the vegetables in the pie plate and scatter the cheese over them.
the eggs, half-and-half, mustard, salt and pepper until smooth, then pour it over the top.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
35 to 40 minutes, until puffed and and the center barely jiggles.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 37 min 30 sec
Dolly’s tip: Poke a knife into the center. It should come out clean, with no liquid egg.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it 10 minutes, then cut into wedges.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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