Broccoli Quiche (no crust)
6 eggs, beat well
1 cup milk or milk substitute
1 teaspoon salt
dash of black pepper
2 Tablespoons Butter or Coconut Oil, melted
1/2 teaspoon minced onion, sauteed in the butter or oil
1.5 cups chopped broccoli*
2 cups shredded cheddar cheese, or swiss, or pepper jack, etc.
In a mixing bowl, beat the eggs and milk together, add the salt and pepper to the egg and milk mix. Add the minced onion to the butter or oil and sautee’ for about 1 minute.
*If the broccoli is frozen, put it in a colander and rinse it to thaw quickly. On a cutting board, chop it and then, put it back in the colander with a paper towel to squeeze the water out of it.
Add the broccoli to the butter and onion mix to cool it down and then, add it all to the egg/milk mix.
Add 1-2 cups grated cheese to the mix. Pour into a greased 8X8 or 9X9 pan. Bake 20-30 minutes at 350, until a knife or toothpick comes out clean from the middle. I like it to be golden brown.
We did not put a crust into it, but there are a variety of almond meal or coconut flour crust you could add if you wanted a crust. We just had it for lunch and it was wonderful without a crust. My daughter thought sun dried tomatoes could be a good variation on this recipe.
We served this with romaine lettuce and tomato salad, with tomatoes and cucumbers.
If you wanted to use fresh onion, you would saute’ it in the butter until tender and you would need more like a 1/4 cup raw onion and enough butter to saute’ it.