Do you love broccoli but you’re out of ideas of cooking it? well, look no more, this crustless broccoli and onion quiche is perfect. The combination of broccoli, eggs, cheese and onions with a little extra olive oil is so flavory that you won’t get enough of this dish. Check out how it’s made and give it a try.
Crustless Broccoli and Onion Quiche
1 tablespoon extra-virgin olive oil, plus extra for baking dish
1/2 large onion, diced
2 cups broccoli florets, cut into 1-inch pieces
4 large eggs
1 cup low-fat (1%) milk
1/3 cup freshly grated Pecorino Romano cheese
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup brown rice flour
First, heat the oven to 350°F and prepare a 9-inch square baking dish with oil.
Heat the oil over medium heat in a large skillet. Cook the onion for about three minutes until softened. Add in the broccoli and cook for an additional five minutes. Put the onion and broccoli in the baking dish.
Mix the eggs, milk, Romano cheese, salt, pepper and oregano in a large bowl. Add in rice flour. Once combined, pour the mixture over the vegetables. Add on some paprika and bake for about 35 minutes.
Before serving, cool the quiche for about 10 minutes.
200 calories (90 from fat)
10g total fat
3g saturated fat
2 g dietary fiber
Simple, easy and flavory! This crustless broccoli and onion quiche is just perfect. You will definitely love it. And the best part is that it’s a complete meal, you can have for lunch or even dinner!