Amazing Vegan Crustless Broccoli Quiche

Delicious crustless broccoli quiche makes a quick meatless dinner and is also perfect as a healthy lunch. It's tasty, filling, low carb and gluten free!

I adore this crustless broccoli quiche. It’s low carb, super easy to make, which makes it perfect for weeknight dinners, and it’s so delicious. It is one of my favorite options for meatless dinners, and it’s also great as a healthy lunch. Leftovers make an excellent low carb breakfast!


How to keep leftovers


Since we never have any leftovers when I make this yummy crustless broccoli quiche, I often bake two quiches, just to ensure I have leftovers the next day for lunch! You can also double the recipe, bake in a 9 X 13-inch baking dish, and cut into squares.

How to ensure the leftovers keep well and do not get all soggy on you? I let the crustless broccoli quiche cool and slice it. Then I let the slices cool for 30 more minutes on a cooling rack. I store them on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. This way, they keep well for about 4 days.

After completely cool, you can also freeze individual slices in freezer bags.

Ingredients:


  • 1 tablespoon butter for pan
  • 1 (16 oz package) frozen chopped broccoli
  • 8 large eggs
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1 teaspoon coarse kosher salt (not fine salt)
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 cup chopped scallions, white and green parts
  • 1 cup shredded sharp cheddar cheese (4 oz)


Instructions:


  1. Preheat oven to 400 degrees F. Generously butter a 9-inch pie dish.
  2. Place the broccoli in a large microwave safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
  3. In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions and the cheese.
  4. Transfer the mixture to the prepared pie dish. Bake until golden brown and a knife inserted in center comes out clean, about 30 minutes.
  5. Allow the quiche to cool and set in pan on a wire rack, about 15 minutes, before slicing into 8 triangles and serving.

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