My parents took a road trip to Texas from California (!) to visit with us and attend my daughter’s 2nd birthday bash. After all of the excitement of a crazy toddler fest, we decided to stay home the next morning and cook breakfast: scones, strawberries, and quiche. I had run across this recipe and decided to try it out. Crustless quiche – who knew! It’s way better than the regular kind! No over baked or gummy crust, and more of the good stuff. I adapted it to be meatless and use what I had from the CSA – broccoli! I actually recreated the recipe about a week later with asparagus and it was equally good. No bacon necessary! (Okay, there was bacon, but it was on the side.)
1/2 cup heavy cream
pinch salt and pepper
1 cup onion (yellow, spring, whatever you have), minced
2 garlic cloves, finely sliced
1 tbsp butter
1 cup shredded Gruyère
1/4 cup grated Parmesan
2 c broccoli florets
Preheat oven to 400 degrees, and coat a pie plate with cooking spray. Heat butter in a pan and add onions, sauté until soft. Add garlic and sauté for another 30 seconds.
Lightly beat the eggs and beat in the cream and seasoning.
Sprinkle Gruyère on the bottom of the pie plate. Layer in the onion mixture, then the eggs. Arrange the broccoli on top, and sprinkle with Parmesan. Bake for 30 minutes. Allow to cool slightly and serve.