Crustless Broccoli Quiche
Source of Recipe
LowCarbRecipeBox
Recipe Introduction
If you routinely discard the broccoli stems, you're missing out on some
potent nutritional benefits�broccoli stems are rich in vitamin C, folate
and fiber. Because the skin can be fairly tough, peel it off with a
vegetable peeler or very sharp knife�take care to remove just a thin
layer�then cut the tender stems into slices or chunks.
List of Ingredients
1 teaspoon olive oil, plus more for pie plate
1/2 small onion, finely chopped
4 large eggs
1 cup reduced-carb, whole-milk dairy beverage
1 cup grated sharp or extra-sharp cheddar cheese, divided
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chopped dried rosemary
1 medium bunch broccoli, cut into florets, stems peeled and cut 1/3-inch
thick
Recipe
1. Heat oven to 375�F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook
until softened, about 3 minutes. Transfer to a medium bowl; let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup
of the cheese, water, thyme, oregano, salt, pepper and rosemary to
blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie
plate. Sprinkle with remaining 1/2 cup cheese. Bake until a knife
inserted in middle comes out clean and quiche is golden brown, 50 to 60
minutes.
Dried rosemary can be hard to deal with: Its texture is like pine
needles, and when you try to chop it, it can fly all over. Moisten it
with a few drops of oil, which will soften the dried herb and help it
stay on your cutting board.
Servings: 6
Prep time: 15 minutes
Bake/Cook time: 1 hour
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 12.5 grams
Fat: 12 grams
Calories: 173
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