Best 4 Broccoli And Goat Cheese Crustless Quiche Recipes

BROCCOLI AND GOAT CHEESE MUFFIN QUICHE

Steps:

• Preheat the oven to 315 degrees F. Spray 6 cups of a muffin tin lightly with nonstick cooking spray.
• Heat the olive oil over high heat in a saute pan until it begins to smoke slightly. Add the broccoli and caramelize; season with salt and freshly cracked pepper. After about 3 minutes, add the shallots and quickly saute. Cool completely on a tray lined with a paper napkin.
• Combine the cream, whole eggs and yolk in a bowl and whisk in the marjoram and nutmeg. Season with salt and freshly cracked pepper.
• Add 2 tablespoon of the vegetable filling to each muffin cup. Sprinkle on a layer of goat cheese and grated Swiss. Divide the egg custard mixture evenly among the muffin cups. Top with any leftover vegetables and cheese.
• Bake until an inserted skewer comes out clean, with no wet custard clinging to it, about 25 minutes. If necessary, bake in additional 5-minute increments. The tops should be golden brown.

BROCCOLI AND GOAT CHEESE QUICHE RECIPE - (3/5)

Steps:

• Preheat an oven to 425 degrees. On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter. Drape the round over the rolling pin and carefully transfer to a 9-inch tart pan with removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. Prick the bottom and sides of the pastry shell with fork tines. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes longer. Remove from the oven; reduce the temperature to 325 degrees. Bring a saucepan three-fourths full of lightly salted water to a boil. Add the broccoli and cook until tender-crisp, about 5 minutes. Drain well, pat dry, and set aside. In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the green onions, milk, salt, pepper, and nutmeg. Scatter the broccoli evenly in the pastry shell. Drop small clumps of the goat cheese evenly among the florets; carefully pour in the egg mixture. Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil. Transfer to a rack to cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm. This recipe yields one 9-inch quiche; 4 to 6 servings.

CRUSTLESS BROCCOLI AND CHEESE QUICHE

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute.
• Spread broccoli mixture into a 9-inch pie plate coated with cooking spray.
• Combine milk, cheese, parsley, mustard, salt, pepper, nutmeg, eggs whites and eggs in a large bowl. Pour mixture over broccoli mixture; sprinkle with Parmesan.
• Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing.

BROCCOLI AND CHEESE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350°F Spray 9-inch pie pan with cooking spray.
• Heat oil in large non-stick skillet over medium-high heat. Add onion and garlic, and cook, stirring often, 1 1/2 minutes. Add broccoli and cook, stirring often, 1 minute. Spread mixture into pie pan.
• Combine milk, cheese, mustard, egg whites, eggs, salt, pepper and nutmeg in a large bowl. Pour over broccoli mixture; sprinkle with Parmesan cheese.
• Bake 40 minutes, or until top is golden and knife inserted in center comes out clean. Let stand 5 minutes before serving.