Crustless Quiche

Crustless Quiche

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 6 to 8

This crustless quiche recipe is just as delicious as a classic one, but it's so much simpler to make! Serve it with a green salad and fresh fruit for brunch, lunch, or dinner. Gluten-free.

Ingredients:

• 6 large eggs
• ½ cup milk
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, plus more for the pie dish
• 2 shallots, thinly sliced (⅔ cup)
• 3 cups small broccoli florets, 6 ounces
• ¼ cup water
• 1 cup grated Gruyere cheese, 2 ounces
• 1 tablespoon fresh thyme leaves or chopped fresh chives

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch or 9.5-inch pie dish.

2. In a large bowl, whisk together the eggs, milk, salt, and several grinds of pepper.

3. Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt and
cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the broccoli and water
and cook, stirring, for 4 minutes, or until the water has evaporated and the broccoli is bright
green and has just lost its raw bite.

4. Transfer the vegetables to the prepared pie dish and spread in an even layer. Sprinkle the
cheese evenly on top. Pour in the egg mixture and gently shake the pan to distribute. Sprinkle
with the thyme and bake for 30 to 40 minutes, or until the eggs are set.

Gail's Notes: I think I've made this before, I just can't remember for sure, but I am looking forward to making this soon!