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Crustless Broccoli and Tomato Quiche

A lighter, healthier crustless French quiche with fresh cut broccoli, garden  ripe tomatoes and Swiss cheese for a delicious  breakfast,  brunch, or brinner.

Crustless Broccoli and Tomato Quiche


Crustless Broccoli and Tomato Quiche

By Sue Lau | Palatable Pastime

My recipe of  the day  is  for a  crustless broccoli  and tomato quiche, which  has  WW points included, because  obviously I was  doing  WW at the time. Not an official  recipe,   but  I  calculated the  points.

Not   sure what their  current  program  is, since I am   not  paying  to follow-  you’ll have to compare  with your  info if  that concerns you.

How do you like your quiche?

Usually  I like having  quiche with  crust, and  this can also be prepared that way- quite possibly with a  few minutes added to  the  bake time- just be  sure to see if the quiche  itself  is domed and puffy and a knife  doesn’t  come  in and out with  wet  egg.

This probably  harkens back to  a quiche I had all  the  time while at Parks in the late 70’s, early 80’s. Of  course, that was made with crust. And doubtless, their Swiss was probably  very ordinary. And  honestly, the reduced fat Swiss is not my  usual  choice as  I  prefer a cave aged Gruyere Swiss.  OMG the flavor in that kind  of cheese is  top notch! But  it also is very pricey (being over ten/pound)- but really,   you don’t  use all that much. But in  any case, quiche with whatever Swiss is going to be  good. It’s  not like  you  are nibbling   from a charcuterie plate with a glass of wine.

Mmm.  Wine.

Wine love and French food

I’ve been  laying  off the  wine  altogether for awhile. I don’t drink much anyway-  maybe a glass a week. But I had some  liver swelling  due to  something  else and the doc said to  let the liver recuperate without any. Well boo hoo but I am.

So while  I used to  do wine  pairing posts I have laid  off that and that’s the reason.  I still have a few sips once  in  awhile. I am  a big fan of big  bold cabs with a dry edge. My husband still likes to  partake, but  he  is an avid  home-brewer as well.  He does love his beer.

Crustless Broccoli and Tomato Quiche

I  have  no issues with  quiche leftovers!

We are a small family  just being  the  two  of  us,  so a quiche does last about three meals. I’ll   reheat a  slice for breakfast in the toaster oven and give it a light sprinkle of cracked pepper and flaked salt. To go  with,  I like a fresh croissant with pats of  cold European  butter. And  also  some  fresh fruit like   melon  or  berries.  And coffee with cream.  I  like small  plantation African fair trade coffees the best. With cream only. I try not to drink  sugar in anything  as a rule. But obviously, there are exceptions.

What’s  your favorite breakfast quiche? And what do you like to  have with it? Tell  me in the  comments below.

Crustless Broccoli and Tomato Quiche

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The quiche of the day

Crustless Broccoli and Tomato Quiche

Crustless Broccoli and Tomato Quiche

Prep Time15 mins
Cook Time45 mins
Course: Breakfast, brunch, Main Dish
Cuisine: French
Keyword: broccoli, crustless, quiche, tomato, WW points
Author: Sue Lau

Ingredients

Ingredients:

  • 3 large eggs lightly beaten
  • 1 cup fat free half and half
  • salt and black pepper to taste
  • nonstick spray
  • 1/3 cup chopped shallot
  • 8 ounces fresh broccoli florets chopped
  • 2 roma tomatoes diced
  • 4 ounces shredded reduced fat Swiss cheese
  • pinch grated nutmeg

Instructions

Method:

  • Preheat oven to 350º F.
  • Spray the bottom and sides of a deep dish pie pan with nonstick spray (I used a glass pan).
  • Whisk together the lightly beaten eggs, fat free half and half, salt and black pepper in a small bowl; set aside.
  • Spray a nonstick or ceramic skillet with nonstick spray and saute broccoli and shallot; as shallot begins to soften, add a tablespoon of water to the pan to expedite the broccoli.
  • Add the diced tomatoes to the skillet and cook about half a minute more.
  • Place sauteed vegetables in the bottom of the pie plate.
  • Cover vegetables with egg mix.
  • Top with cheese and pat top of quiche down to make sure it is wet.
  • Lightly sprinkle top of quiche with nutmeg.
  • Bake in the preheated oven for 45 minutes, or until domed, puffy, and a toothpick can be removed without being wet with egg mix.
  • Cool and cut into slices before serving.

Notes

Weight Watchers: 2 SmartPoints per serving
From the kitchen of palatablepastime.com

Crustless Broccoli and Tomato Quiche
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