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Crustless Broccoli Cheddar Quiche
butter and olive oil
1 medium-large bunch of broccoli, chopped, using more florets than stem
½ lb Spinach
1 bunch Scallions
6 large eggs
1/2 cup half-and-half
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Preheat oven to 350 degrees. Butter a 9-inch pie dish; set aside. Bring a medium pot
of salted water to a boil. Add broccoli and spinach; cook 1 minute. Drain well; transfer to
a cutting board, and blot dry with paper towels. Chop coarsely.
Sauté scallions in 1 Tbl butter and 2 Tbl Olive Oil until tender. Add to chopped
spinach and broccoli.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon
pepper, and nutmeg. Stir in broccoli, spinach, scallions and cheese.
Place pie dish on a rimmed baking sheet. Ladle broccoli mixture into buttered pie
dish. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-
green salad, if desired.