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At a Glance
Cook Time : 50min
Course : Brunch, Entree, Lunch, Pies, Side Dish
Type of Prep : Bake
Cuisine : U.S. Regional
 
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No-Crust Broccoli Quiche

From Diana Rattray,
Your Guide to Southern Food.
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A flavorful broccoli quiche recipe with cheese and eggs.

INGREDIENTS:

  • 4 eggs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon oregano
  • 1/8 teaspoon pepper
  • 1 1/2 cups half and half
  • 2 cups shredded Cheddar or Swiss cheese
  • 1/4 cup sliced green onion
  • 1/4 cup chopped pimiento
  • 1 package (10 oz.) frozen broccoli spears
  • 1 tablespoon soft butter
  • 1 medium tomato, cut into wedges

PREPARATION:

In a medium mixing bowl, combine eggs, flour and seasonings; beat until well blended. Stir in half-and-half; stir in cheese, onion and pimiento. Pour into a lightly buttered 9-inch pie plate. Bake in preheated 350° oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes. Meanwhile, cook broccoli according to package directions; drain. Toss with butter until butter is melted. Arrange broccoli in spoke fashion on top of pie. Place tomato wedges in center. Serve immediately.

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