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
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.
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.
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.
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The quiche of the day
Crustless Broccoli and Tomato Quiche
- 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
- 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.