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    Crustless Broccoli Quiche View Edit

    Servings: Not specified

    Directions

    Directions:

    1. Heat oven to 375F. Brush a 9- or 10-inch pie plate with olive oil.

    2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl; let cool.

    3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper and rosemary to blend.

    4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2-cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.If you routinely discard the broccoli stems, you’re missing out on some potent nutritional benefits broccoli stems are rich in vitamin C, folate and fiber. Because the skin can be fairly tough, peel it off with a vegetable peeler or very sharp knife; take care to remove just a thin layer; then cut the tender stems into slices or chunks.

    Ingredients
    • 1 teaspoon olive oil, plus more for pie plate
    • ½-small onion, finely chopped
    • 4 large eggs
    • 1 cup reduced-carb, whole-milk dairy beverage
    • 1 cup grated sharp or extra-sharp cheddar cheese, divided
    • ½-cup water
    • ¼-teaspoon dried thyme
    • ¼-teaspoon dried oregano
    • ½-teaspoon salt
    • ¼-teaspoon pepper
    • ¼-teaspoon chopped dried rosemary
    • 1 medium bunch broccoli, cut into florets, stems peeled and cut 1/3-inch thick

    Parsed from recipe text (no separate ingredient records).

    Comments

    Net Carbs: 3 grams Total Carbs: 4 grams Fiber: 1 gram Protein: 12 grams Fat: 12 grams Calories: 173 Makes: 6 servings Prep Time: 15 minutes Total Time: 75 minutes

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