I haven't done a food post for awhile, but I had a bunch of people email me about Kiki's Crustless Quiche that I mentioned in my January post titled Simple Sally in 2015 . This recipe is super super simple and quite tasty, minus the fattening and unnecessary crust! I will make one on a Sunday (like I did today) and then have it to nibble on throughout the week for breakfast, lunch, or dinner! Quiches are so easy to make and this one is no different. You honestly can't mess it up! I do use one secret ingredient that I think adds dimension to the overall flavor, but we will get to that later!
First - ingredients! I typically do a Broc/Cheddar version, but always mix it up - sometimes it's spinach and feta - sometimes it's mexican w/ beans, tomatoes, and cheese blend...... I am a "kitchen sink" cook and it comes through in these moments when I try to give people recipe specifics! Oops. :o) Just use whatever you have in your house, but keep the base the same and it will always come out wonderful! Also, with all of the controversy and uncertainty around GMO's I tend to stick to organic ingredients, but you do whatever feels right! This is your journey... haha!
Kiki's Organic Crustless Quiche: Broc and Cheddar Version
- 6-7 Large or Extra Large Eggs
- 3/4 cup of Milk (this is approx, in all honestly I give it three healthy pours out of carton. I use whole, but you can use any kind)
- 5-8 oz sharp (or extra sharp) cheddar cheese (I like the raw kind from Organic Valley)
- 1 larger shallot (or you can use a small onion, whatever you have in the house - I prefer shallots)
- 2 large cloves of garlic
- 1 heaping cup of cooked broccoli (I use Organic frozen and either run it under hot water until it thaws or throw it in the microwave; if you go with fresh then give it a quick steam before using )
- Salt/pepper to taste
- Extra Virgin Olive Oil for sauteing the veggies
- Cooking spray for your quiche dish
- And... the Secret Ingredient - I will reveal now because you might be making your grocery list off this - it's SOUR CREAM - just a dollop, no more and no less.
1. Pre-heat your oven to 350 degrees
2. Spray your quiche dish with a cooking spray of your choice and set aside.
3. Use a small frying pan to heat about 1 tbsp of olive oil over medium.
4. Dice your shallot and garlic and throw into to the olive oil.
5. In the meantime, chop your broccoli (after it's been cooked) into tiny pieces (this allows for even distribution throughout your quiche). Once chopped, throw on the stove top with your shallot/garlic mixture. Add a little more olive oil. Remember - this is your chance to add "weight" to your quiche. You don't have a crust, so unless you want your quiche to fly away in lightness, you will heed my advice! :o)
6. Once nice and cooked, take off heat and set aside to cool.
7. Crack your 6-7 eggs into a mixing bowl.
8. Add your milk, cheese, dollop of sour cream, and salt/pepper to taste. Mix with a fork until completely combined.
9. Add in your broccoli/shallots/garlic mixture and stir until combined.
10. Pour into your prepared quiche [pie] dish and bake for approximately 15 minutes (depends on the heat of your oven). I usually rotate about halfway through. The quiche is done when you can slide a toothpick (or in my case a fondue stick - I highly recommend) in and it comes out clean!
11. Serve hot or cold w/ a nice mixed green salad and simple dressing. Sometimes I put a couple slices of avocado on top (with a squeeze of lime) and maybe some siracha for an added kick!
And that's it. It took me longer to put this post together then it did to make this delicious quiche!!
ENJOY and of course let me know if you have any questions!
Have a well-balanced and fashionable week,