How To Make Cheesy Crustless Quiche with Broccoli and Ham
Savor a belly-filling bite of this delightfully cheesy and healthy crustless quiche combined with tender ham, broccoli, and eggs!
Serves:
Ingredients
- vegetable oil spray,for the pan
- 1medium stalk broccoli,stem and crown
- 5ozham steak,cubed
- 1½cupscheddar,(about 7 oz), grated
- 2large eggs
- 3large egg yolks
- 1½cupsheavy cream
- ¼tspsalt
- ⅛tspblack pepper
Instructions
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Place a rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-inch round ceramic baking dish or pie pan with vegetable oil. Have a baking sheet on hand.
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Bring a large saucepan of salted water to a boil.
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Cut a sliver off the bottom of the broccoli stem and peel the stem with a vegetable peeler. Slice the stem into ½ inch-thick, bite-size pieces. Cut the broccoli crown into small florets.
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Cook the broccoli in boiling water for 4 to 5 minutes, or until tender. Strain the broccoli to remove the water, and spread the broccoli over the bottom of the baking dish.
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Distribute the ham cubes over the broccoli.
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Reserve ½ cup of the cheese to sprinkle on top of the filled quiche. Sprinkle the remaining cheese over the broccoli.
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In a medium bowl, whisk the eggs and egg yolks together. Whisk in the cream, salt, and pepper.
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Pour the cream mixture over the filling in the pan and sprinkle the top with the reserved cheese.
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Set the baking dish on the baking sheet and place it in the oven. Decrease the oven temperature to 350 degrees F.
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Bake the quiche for 30 minutes, or until the top is golden and the center puffs, but still slightly wobbly in the center.
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Set the baking dish on a wire rack to cool for at least 30 minutes before cutting into wedges.
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Serve warm, and enjoy!
Nutrition
- Calories: 465.28kcal
- Fat: 41.35g
- Saturated Fat: 22.24g
- Trans Fat: 0.41g
- Monounsaturated Fat: 13.29g
- Polyunsaturated Fat: 2.59g
- Carbohydrates: 4.30g
- Fiber: 0.67g
- Sugar: 2.29g
- Protein: 19.88g
- Cholesterol: 285.94mg
- Sodium: 907.88mg
- Calcium: 296.18mg
- Potassium: 302.79mg
- Iron: 1.05mg
- Vitamin A: 398.20µg
- Vitamin C: 22.81mg
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