CRUSTLESS BROCCOLI QUICHE
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs -- and the cheesy custard is the best part anyway.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition Facts : ServingSize 1 slice, Calories 483, Fat 43 g, Carbohydrate 8 g, Protein 17 g, SaturatedFat 25 g, Sugar 4 g, Fiber 2 g, Sodium 492 mg, Cholesterol 321 mg
BROCCOLI TOASTS WITH MELTY PROVOLONE
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
- While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.
BROCCOLI AND PROVOLONE QUICHE
Make and share this Broccoli and Provolone Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°; put broccoli in a steamer basket and steam over boiling water until tender, almost 4 minutes; remove the steamer basket from the saucepan; set aside.
- Combine the oil, garlic, and red pepper flakes in a big skillet; cook, stirring, over med-low heat until the garlic begins to sizzle.
- Add in the broccoli and cook for 1 minute more.
- Remove from heat; stir in the onion and sprinkle with the salt and a grinding of pepper.
- In a big bowl, whisk the eggs until light; stir in the half-and-half.
- Spoon the broccoli mixture evenly into the pie shell; sprinkle with the cheese and pour in the egg mixture.
- Bake the quiche until puffed and golden brown, about 35 minutes; (cover pie crust edges to prevent overbrowning).
- Serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 371.3, Fat 27.6, SaturatedFat 10.5, Cholesterol 135.8, Sodium 555.4, Carbohydrate 18.8, Fiber 1.2, Sugar 0.7, Protein 13
BROCCOLI AND PROVOLONE QUICHE
A cheesy and garlicky pie.
Provided by JAIME LYNN
Categories Breakfast Quiche
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
- Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
- In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
- Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 17.4 g, Cholesterol 211.5 mg, Fat 42.1 g, Fiber 1.4 g, Protein 11.1 g, SaturatedFat 20.6 g, Sodium 362.5 mg, Sugar 2.5 g
BROCCOLI AND PROVOLONE QUICHE
A cheesy and garlicky pie.
Provided by JAIME LYNN
Categories Breakfast Quiche
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
- Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
- In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
- Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 17.4 g, Cholesterol 211.5 mg, Fat 42.1 g, Fiber 1.4 g, Protein 11.1 g, SaturatedFat 20.6 g, Sodium 362.5 mg, Sugar 2.5 g
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