Crustless Quiche
This hearty crustless quiche has plenty of flavor with ham, broccoli, and cheddar cheese. You don't have to hassle with a crust (and it's gluten-free!). The quiche is easy to customize with different fillings.
Servings: 8
Ingredients
- 1 cup chopped lightly steamed broccoli
- 1 cup diced fully cooked ham
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 cup whole milk
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 375ºF and spray a deep dish pie dish generously with nonstick cooking spray. The dish should be at least 9 inches in diameter, and 2 to 2½ inches deep.
- Roughly chop broccoli; arrange in bottom of prepared dish. Sprinkle with diced ham, then shredded cheese.1 cup chopped lightly steamed broccoli, 1 cup diced fully cooked ham, 1 cup shredded cheddar cheese
- In a large mixing bowl, whisk together eggs and milk until completely combined. Whisk in mustard, salt, pepper, and nutmeg. (If desired, you may omit Dijon mustard and/or nutmeg, but I like the flavor they add.)8 large eggs, 1 cup whole milk, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, 1 pinch ground nutmeg
- Pour the egg mixture into the pie dish over the broccoli, ham, and cheddar.
- Carefully place the pie dish in the oven. Bake for 45 minutes or until set in the middle (no longer jiggly) and golden brown around the edges. A knife inserted near the center should come out clean without uncooked egg clinging to it.
- Cool quiche for 10 minutes before slicing and serving.
Notes
- Variations: You can use a variety of mix-ins, but try to keep it to roughly 1½ cups, plus 1 to 1½ cups of cheese. Most vegetables should be cooked before adding to the quiche to ensure tenderness but also to reduce water content in the quiche. Meat should be fully cooked before adding to the quiche.
- Flavor options:
- Mediterranean: spinach, sun-dried tomatoes, caramelized onions, mozzarella and feta cheese
- Spring vegetable: asparagus, chives, Gruyère cheese
- Meat lovers: bacon, sausage, ham, cheddar
- Vegetable lovers: asparagus, mushroom, red bell pepper, red onion, goat cheese.
- Storage, freezing, reheating: Refrigerate leftover quiche in a covered container for up to 3 days, or freeze for up to 3 months. I slice the quiche first, and wrap each slice individually, first in plastic wrap, then foil. To reheat, microwave individual slices at 50% power at 30-second intervals until heated. Quiche reheats rather quickly so try not to overheat it. Frozen slices will take longer, about 2 to 3 minutes. Larger amounts can be reheated in the oven at 350ºF until heated.
Nutrition
Serving: 1slice | Calories: 168kcal | Carbohydrates: 3g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 441mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 10mg | Calcium: 171mg | Iron: 1mg
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