Breakfast
Crustless Broccoli-Cheddar Quiche
Sautéed onion, garlic, and broccoli melt into a creamy custard of eggs, reduced-fat milk, and sour cream, then bake under a blanket of sharp cheddar until the top turns golden and the center sets. Each bite delivers rich, cheesy flavor with tender vegetables throughout.
- Total
- 46 min
- Prep
- 10 min
- Cook
- 36 min
- Serves
- 6
Nutrition per Serving
- Calories
- 273
- Protein
- 15g
- Carbs
- 7g
- Fat
- 21g
- Fiber
- 1g
- Sugar
- 4g
- Sodium
- 473mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup chopped onion
- 2 medium cloves garlic, minced
- 2 cup chopped broccoli florets
- 6 large eggs
- 3/4 cup reduced-fat milk
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 1/2 cup shredded extra-sharp Cheddar cheese
Instructions
- Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
- Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, for 1 minute. Add broccoli; cook, stirring, until the broccoli starts to soften, about 2 minutes. Remove from heat.
- Whisk eggs, milk, sour cream, salt and pepper in a large bowl. Fold in the broccoli mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden, about 30 minutes. Let stand for at least 10 minutes before serving.