Crustless Quiche

Being French, I used to eat quiche pretty regularly.  However, it was always on top of a pie crust.  Which is delicious, of course, but the pie crust is not necessary.   I even cook it now in a casserole dish so that there’s more of it to go around!  So this recipe will serve about 10-12 servings instead of the traditional 4!   Its also great to make on a Sunday that way you have a healthy grab-and-go meal every morning.

Ingredients:

2 Teaspoons extra virgin olive oil
1 cup Spanish or yellow onion, chopped
1 cup fresh broccoli chopped (stems removed)

1 1/2 cups chopped or cubed prosciutto
8 large eggs
1 cup heavy cream
1 cup shredded gruyere cheese (muenster cheese can substitute)
1/4 tsp sea salt
1/8 tsp ground nutmeg
1/4 tsp ground cracked black pepper

Directions:

1. Preheat oven to 350°F.  Spray casserole dish with cooking spray.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in broccoli and prosciutto and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cream, cheese, salt, nutmeg and pepper.  Add broccoli mixture and stir to blend.  Pour into casserole dish.
4. Bake in preheated oven until eggs have set, about 20 minutes.  Let cool for 10 minutes before serving or until a knife inserted in the middle comes out clean.

Substitutes:  If you don’t like broccoli you can substitute with spinach or green peppers.  Turkey bacon can also substitute the prosciutto but cook it first and then add it to the egg mixture and stir right before it goes in the oven.

 

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