Broccoli Ham and Cheddar Crustless Quiche
Whether you are hosting a crowd for the weekend, or simply looking to meal prep for the week, this is a wonderful solution that makes life that much easier! Bonus-great served warm or cold!
Building a strong foundation. Behold the power of zucchini!! I know this doesn’t sound like your typical quiche ingredient, but when opting for a crustless option, often you will find your quiche falling flat. Naturally, zucchini does not bring a lot of flavor, but does add body. By grating up the zucchini and spreading it over the bottom of the pie plate, this helps hold up the egg mixture for a full quiche that won’t have you missing the crust!
The secret ingredient… I’ll admit, I’m a sucker for quiche. Making it, eating it, looking at it, smelling it, hahaha you get my infatuation here. It is not uncommon when our family gets together that I’m asked to bring a quiche. While many of the ingredients are similar across the board, there is one that I put in almost every kind of quiche I make that really elevates them to the next level-shallots. As a union of onion and garlic, this bulb brings more flavor to the table than either garlic or onion ever could, and when sautéed, has an almost sweet flavor. Comparing these three veggies is like blindly tasting a string cheese, then a real mozzarella ball made in Italy. While it’s technically the same, everyone will taste the difference!
Looking for ways to serve up breakfast favorites but avoiding carbs? Try out these:
Crustless Bruschetta Quiche with Kale and Mushrooms
Tortilla-less Kale and Black Bean Breakfast Burrito
Easy Crustless Kale and Mushroom Quiche (I’m sensing the trend-I do love kale but this can easily be swapped for spinach, asparagus, broccoli, or any veggies of your choice!!)
I love trying out new ways to eat classics that cater to everyone’s food preferences! With a big trend lately of lower carbs, these are so easy to swap out and not lose flavor. How have you been substituting?!
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Enjoy!
Broccoli Ham and Cheddar Crustless Quiche
Equipment
- Pie Plate
- Mixing bowl
- Skillet
- Kitchen knife
- Cheese Grater
- Whisk
Ingredients
- 1 large Zucchini
- 1 cup Shredded Cheddar Cheese
- 6 large Eggs
- 1/4 cup Heavy Whipping Cream
- 1 sprig Fresh Thyme
- 1 medium Shallot
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 1 cup Cubed Ham
- 2 cups Broccoli Florets
- Salt and Pepper to taste
Instructions
- Preheat oven to 350. On the bottom of the pie plate, sprinkle a light layer of cheddar cheese and put it in the oven just long enough to fully melt. Remove and set aside to cool.
- Taking the cheese grater, grate zucchini and use a paper towel to squeeze until most of the moisture is removed. Add to the pie tin, spread evenly across. Sprinkle with about half of the remining cheese.
- In skillet, warm olive oil and add chopped shallots, thyme and minced garlic.
- When fragrant, add broccoli florets (cut into bite size pieces) and cubed ham. Toss well and let cook until broccoli is tender but not soft.
- In mixing bowl, crack eggs and add cream, salt and pepper. Whisk until there are bubbles forming.
- Transfer the contents of the skillet into the egg mixture and stir well. Pour over the pie plate and cover with remaining cheese. Be sure that the ham and broccoli are covered. If needed, mix an additional egg and splash of cream to fill the pie plate, but still leaving a bit of room for this to expand-don't fill to the brim!
- Place in oven and bake for about 20 minutes, or until the top starts to brown and toothpick comes out clean. Remove and serve immediately, or can be great served cold! Enjoy!
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