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You are here: Home / Recipes / Main Dish / Vegetarian/Vegetarian Option / Crustless Vegetable Quiche

Crustless Vegetable Quiche

March 5, 2019 by Mary Ann Leave a Comment

We’ve used broccoli and cheddar in this delicious and easy quiche, but you can substitute different cheeses or vegetables to use what you have. Try it this way or with spinach and mozzarella cheese or mushrooms and Swiss.

Slice of broccoli and cheese quiche on a plate with apple and raisin salad on a white plate with a fork.

Slice of broccoli and cheese quiche on a plate with apple and raisin salad on a white plate.

Crustless Vegetable Quiche

Servings per Recipe: 6
Calories per Serving: 283
Course: Main Dish
Cuisine: American
Keyword: broccoli quiche, crustless broccoli quiche, crustless vegetable quiche, easy crustless quiche
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0 from 0 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr

Ingredients

  • 8 eggs, beaten
  • 10 oz pkg frozen chopped broccoli, cooked, drained and chopped
  • 1 C. cheddar cheese, shredded
  • Salt and pepper to taste
  • 1 C. milk

Instructions

  • Combine eggs, milk, salt, and pepper. Stir in broccoli/spinach and cheese. Pour into a greased 8 inch pie pan that has 2 inch sides.
  • Bake at 350°F about 40-50 minutes or until a knife inserted in the center comes out clean.

Notes

For spinach quiche, use 1 (10 oz) pkg. frozen spinach, defrosted, with the water squeezed out, or use sliced sautéed mushrooms and Swiss cheese for an entirely different flavor.

Nutrition

Calories: 283kcal | Carbohydrates: 6g | Protein: 20g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 264mg | Sodium: 361mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1070IU | Vitamin C: 42mg | Calcium: 384mg | Iron: 2mg

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Top photo is a broccoli and cheese quiche in a pie plate. Botom image is a slice of broccoli and cheese quiche on a plate with apple and raisin salad on a white plate; text crustless broccoli quiche add salt & serve formerly menus4moms

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Loaded Baked Potatoes

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Chicken Alfredo Roll Ups

Filed Under: Favorite Recipes, Use What You Have, Vegetarian/Vegetarian Option

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer." Mary Ann is wife to a retired Marine, mother of two adult daughters, a tech geek, and a lover of all things food. She enjoys cooking and organizing but has limited time, so she creates efficient meal plans that make the most of her time. When Mary Ann is not cooking, she enjoys reading, researching genealogy, traveling, and enjoying the beaches near her home in coastal North Carolina.

Previous Post: « Meal Plan for Week 10 2019: March 4-8
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Welcome to Add Salt & Serve (formerly Menus4Moms), where you'll find recipes and meal plans for busy cooks.
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