Artichoke And Broccoli Frittata Crustless Quiche Recipes

CRUSTLESS ARTICHOKE QUICHE (FRITTATA)

Steps:

• Preheat oven to 325 degrees.
• Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes.
• Add the artichoke hearts, and saute briefly.
• Add the Italian seasoning, salt, and pepper.
• In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies.
• Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE

Steps:

• Preheat oven to 350°F
• Chop the artichoke hearts coarsely.
• Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
• Add onions and cook until they are translucent.
• Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
• In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
• Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
• Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
• Bake for 30 minutes or until firm.
• Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
• Serve hot or at room temperature.
• Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.

CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees.
• Grease or spray a deep dish pie plate or small casserole dish.
• Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
• Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
• Add the yogurt and spices. Beat some more till well mixed.
• Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
• Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
• Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
• You can play around A LOT with this recipe. For example:
• Use cream cheese instead of yogurt, or a bit of both.
• Change the vegetables & cheese to:
• -spinach, red onions, & feta,
• -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
• -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
• -mushrooms, asparagus, onions, swiss cheese.
• -red & white onions, green onions, any cheese you have.