Crustless broccoli and cheddar quiche from Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen (page 103) by Kathy Brennan and Caroline Campion

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Notes about this recipe

  • skvalentine on November 22, 2022

    Family favorite. Easily adaptable. May need more seasoning, depending on how salty your cheese it.

  • kleins99 on October 23, 2018

    Didn't have whole milk so used 2% and the heavy cream. Wonder how much flavor it will have.

  • consortiumlibrary on October 30, 2016

    So bland! Broccoli, cheddar, eggs, cream with just nutmeg and s&p for seasoning. Not sure who eats like that, but not my family. Used recipe only for crustless idea & oven temp. Added sauteed red pepper, onion, & garlic. Used whole milk only, no cream - extra fat would've been too heavy. Done in 30 min, recipe said 35-40. As modified, we liked this fine, but the modifications were essential.

  • Yildiz100 on January 22, 2016

    I made the filling but used my own favorite crust. Liked it a lot! Since I like a firm quiche, I thought this was even better reheated in the oven the next day.

  • lhkelsey on June 18, 2015

    This was really good! I did not miss the crust. I added sliced mushrooms when I placed the boiled broccoli in the pie pan. I put it under the broiler for 2 minutes to brown. II also added a bit of shredded cheddar to the top after baking.

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