Crustless Broccoli Quiche
A delicious, versatile dish with sufficient protein to keep you satisfied throughout your day! Gluten free and diary free option added. Use broccoli or any vegetable you enjoy-I like asparagus and mushrooms to mix it up. Keeps well in the fridge for a lunch or on the go snack the next day!
Ingredients
- 1 tablespoon butter (or dairy free oil of choice)
- 1 16 oz package frozen chopped broccoli, or any other vegetable
- 8 eggs
- ½ cup sour cream or full-fat Greek yogurt, or non-dairy milk, plain or unsweetened
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup chopped scallions white and green parts
- 1 cup shredded sharp cheddar cheese or dairy free Vio Life brand in shredded cheddar is a good alternative
Instructions
- Preheat oven to 400 degrees F and thoroughly butter a 9-inch pie dish.
- Place the broccoli (or other vegetables) in a medium saucepan, steam until tender and DRAIN WELL.
- In a large bowl, whisk together the eggs, sour cream (or milk alternative), garlic powder, salt, black pepper. Stir in the broccoli (or other vegetables), the scallions and the cheese.
- Transfer the mixture to the prepared pie dish. Bake about 30 minutes or until golden brown and a knife inserted in center comes out clean. Let quiche cool for about 12-15 minutes before slicing. Enjoy!