Crustless Broccoli Cheddar Quiche
We had an awesome Virtual Travel Experience (VTE) via Zoom video call this past Sunday. We heard all about members Billy and Lanee W.'s trip to Michigan, learned a little about using the Online Directory on the Evergreen Club's website, and we learned how to make a Crustless Broccoli Cheddar Quiche.
Crustless Broccoli Cheddar Quiche
Is your mouth watering yet? Just the name sounds delicious.
Big thanks to our member Lisa K. from Lewisville, TX for sharing this wonderful recipe with the group! She says this is her go-to recipe when making breakfast for her Evergreen guests. She origionally found this recipe on SkinnyTaste.com. You can follow the link here to the more detailed recipe if you have unanswered questions.
I like the idea of trying food from a website called Skinny Taste... the name implies that all my wildest dreams might just come true.
So just in case the above image doesn't render on your screen, I'll list out the ingredients.
Ingredients
3 cups chopped Broccoli florets
1 cup Cheddar Cheese (Grated)
2/3 cup 2% Milk
1/4 cup Half & Half
5 Large Eggs
3/4 teaspoon Kosher salt
1/8 teaspoon Black pepper (ground)
add a pinch of Nutmeg (freshly grated) - unless you don't like nutmeg.
In this case, Lisa decided to leave out the nutmeg and instead added some sliced sauteed mushrooms. She sauteed the mushrooms beforehand so they already had that lovely flavor.
Instructions
- Preheat oven to 350 degrees F.
- Spray the pie pan with Pam or a light cooking oil to keep it from sticking.
- In a bowl, whisk the eggs, milk, half & half, salt, pepper, and nutmeg together.
- Then put the cheese, broccoli, and mushrooms into the pie pan and mix so that they're evenly distributed.
- Pour the egg mixture over the other ingredients in the pie pan.
- Bake at 350 degrees for 35-40 min.
Lisa uses an Emile Henry ceramic pie pan, saying that she gets an even bake. One of the other members on the call asked if she thought the ceramic pie pan did a better job than a glass Pyrex type. Lisa hadn't tried this recipe in a Pyrex, but said that she always gets a nice even bake and the egg doesn't seem to stick with the ceramic, so that is what she prefers.
The lovely photo below comes from Gina Homolka at the SkinnyTaste website and is far better than one I could take. Here it is in all its glory: the crustless broccoli cheddar quiche!
Also on the Skinny Taste website is a crustless ham and cheese quiche if that's more your style.
Lisa said that she usually serves this quiche with some mixed fresh fruit. On occasion, she gets a guest who has a heartier appetite. So she adds some Betty Crocker wild blueberry muffins, which just requires adding eggs, oil, and water.
And to drink...
Lisa finishes it out with her favorite coffee from the famous Cafe Du Monde in New Orleans. (As a side note, we had some Evergreeners on the Zoom call from New Orleans who could vouch for the fact that Cafe Du Monde does in fact have excellent coffee.) Lisa said you can find this Cafe Du Monde coffee at your local grocery store... though since we do have Evergreeners in New Orleans, so you might as well drive there and stay with them while you pick up some coffee straight from the source.
Thanks Lisa for sharing this great breakfast idea with us!
Who's hungry?!
See y'all soon
Join us next week for another fun filled VTE with your Evergreen family. We meet every Sunday night at 7:00pm EDT. We share recipes like this one, travel tips and slide shows, and socialize with the members of this unique and wonderful travel club for awesome people over 50.
