Bacon Broccoli and Cheddar Crustless Quiche
Need some new breakfast inspiration? Look no further.
I have a simple and healthy breakfast option to share with you today. I know that that it is hotly debated whether or not bacon and eggs are actually considered healthy. But today we are going with it.
Most quiches include a buttery crust, but today we are skipping the crust (and the calories that go with it) and are going straight for the filling that is full of delicious ingredients.
I know you’re thinking eww Sam, broccoli for breakfast?! But you are going to have to take my word for it, for some weird reason it really works.
I made this quiche for our Easter Sunday brunch and it was perfect served alongside a coffee cake (like this one or these muffins). And I made it on a random Saturday morning a few weeks ago. It’s that versatile, fancy enough to show up for a holiday brunch or a simple breakfast.
If you are worried about getting up early enough in the morning to bake, I’ve prepped and baked the quiche the night before and then warmed it up in the morning, which also works for the leftovers.
This quiche is full of bacon, cheese, and broccoli.
- 4 cups broccoli florets fresh or frozen
- 4 oz. bacon
- 4 large egg
- 1 cup milk
- 1/4 cup grated Parmesan shredded
- 1/4 tsp seasoning salt
- 1/8 teaspoon pepper
- 1 cup shredded cheddar divided
Preheat oven to 350. Grease a 9-inch pie plate and place it on a baking sheet. See note
In a medium skillet over medium heat, cook the diced bacon until cooked and crispy.
Transfer the bacon to a paper towel lined plate and remove most of the grease from the skillet.
Add the broccoli to the skillet and cook for about 5 minutes, or until lightly browned.
While the bacon and broccoli are cooking, in a large measuring cup or bowl, whisk together eggs, milk, parmesan cheese, salt, and pepper.
Combine the broccoli, bacon and 1/2 cup cheddar cheese and add to the pie plate. Pour the egg mixture over top, and top with the remaining 1/2 cup cheddar cheese.
Bake for 45-55 minutes, or until the edges are brown and the center is set.
1: putting the pie plate on a baking sheet will help reduce spills.
2: if using frozen broccoli, thaw and drain first.
Recipe inspired here.