We had a couple of family members over for breakfast this weekend, just because, and I wanted something somewhat healthier. These crustless mini quiches fit the bill. They have a typical quiche filling, but without the pastry crust it is much lighter. Additionally, I used milk instead of cream which further lightened it up. I don’t think the texture was compromised by the swap; the quiche was fluffy and resembled a soufflé. It was also fun that they were individually portioned out and everyone got their own quiche.
My favorite comment on them was from my brother who told me he was nervous about the broccoli in it but said he still enjoyed them. I think it helped that the broccoli is chopped and not left in large pieces. I also removed the stalks from the broccoli florets because I don’t care for the texture of them in dishes like this.
Recipe (Adapted from yumsugar)
- 10 oz frozen broccoli florets
- 8 eggs
- A little over ½ cup milk
- 1 cup shredded cheese (I used mozzarella)
- ¼ lb ham (I used a maple ham from the deli)
- A pinch of salt
- A pinch of pepper
I made five quiches but probably could have gotten six out of this batch. I used small ramekins sprayed with cooking spray for easy clean up.
Preheat the oven to 350F. Boil the broccoli for about 1 minute, until no longer frozen together. Drain well and blot with a paper towel. I removed the stalks of the florets and chopped the broccoli.
Whisk together the eggs, milk, salt and pepper. Add the broccoli, ham, and cheese. Ladle the mixture and evenly divide between the ramekins. Place ramekins on a rimmed baking sheet and bake for 35-40 minutes until golden brown.