Crustless Quiche

Recipe

This pie is similar to a regular quiche but does not have a crust, and it’s much lighter and easier to make. It’s a perfect combination of protein and veggies for breakfast, brunch, lunch, or even light dinner. I chose broccoli in this recipe, but it tastes great with spinach, avocado, bell peppers, mushrooms, or any vegetables that don’t contain much water. It’s best served fresh from the oven, but the leftovers taste almost as good.

Ingredients:

• 10 eggs

• 1 cup broccoli florets cut into small pieces  

• 2 tablespoons sun-dried tomatoes packed in extra virgin olive oil (or soaked in the warm water for a few minutes and drained), chopped into small pieces

• 1 small onion finely chopped (about 2/3 of a cup)

• 1 tablespoon finally chopped jalapeno pepper

• 1 cup sharp cheddar cheese, shredded (or non-dairy substitute such as Daiya or So Delicious)

• 2-3 strips of bacon, previously fried and chopped into small pieces (optional)

• 1 teaspoon melted butter, ghee, or olive oil

• Salt and black pepper to taste

Method:

1. Preheat oven to 350 F. Melt the butter or ghee (or use olive oil) and spread it on the bottom of the 9-inch pie pan.

2. Steam broccoli for 3 minutes and blanched the florets briefly in ice water. Drain it well.

3. In a large bowl, beat the eggs until combined. Add salt, pepper, sun dried tomatoes, cheese, and bacon (if using) and mix it all. Place it aside.

4. Sprinkle chopped onions evenly on the bottom of the pie pan. Place a layer of broccoli florets on top of the onions.

5. Pour the egg mixture into to pie pan.

6. Place the pie in the oven and bake for about 45 minutes or until the middle of the pie is cooked.

7. Take it out of the oven and let it sit for 5-10 minutes before serving. Serve warm.

Health facts:

• GF, dairy-free (if using olive oil instead of butter and non-dairy cheese)

• Paleo, Vegetarian, and Keto friendly

• Rich in protein and healthy fats

• Contains fiber

• Very low sugar

• Nutrient-dense