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Crustless Broccoli Quiche
Source of Recipe
LowCarbRecipeBox
Recipe Introduction
If you routinely discard the broccoli stems, you're missing out on some
potent nutritional benefits—broccoli stems are rich in vitamin C, folate
and fiber. Because the skin can be fairly tough, peel it off with a
vegetable peeler or very sharp knife—take care to remove just a thin
layer—then cut the tender stems into slices or chunks.
List of Ingredients
1 teaspoon olive oil, plus more for pie plate
1/2 small onion, finely chopped
4 large eggs
1 cup reduced-carb, whole-milk dairy beverage
1 cup grated sharp or extra-sharp cheddar cheese, divided
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chopped dried rosemary
1 medium bunch broccoli, cut into florets, stems peeled and cut 1/3-inch
thick
Recipe
1. Heat oven to 375°F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook
until softened, about 3 minutes. Transfer to a medium bowl; let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup
of the cheese, water, thyme, oregano, salt, pepper and rosemary to
blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie
plate. Sprinkle with remaining 1/2 cup cheese. Bake until a knife
inserted in middle comes out clean and quiche is golden brown, 50 to 60
minutes.
Dried rosemary can be hard to deal with: Its texture is like pine
needles, and when you try to chop it, it can fly all over. Moisten it
with a few drops of oil, which will soften the dried herb and help it
stay on your cutting board.
Servings: 6
Prep time: 15 minutes
Bake/Cook time: 1 hour
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 12.5 grams
Fat: 12 grams
Calories: 173
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