This Broccoli, Ham and Swiss Crustless Quiche is simple to throw to gather and is a stunner on the table. Fresh broccoli sautés with onion, mushroom, garlic and time and mixed into beaten eggs with Swiss cheese and cooked ham. Serves 6 in 1 hour.
Course Breakfast & Brunch
Keyword breakfast, broccoli, brunch, crustless, ham, quiche, swiss
Prep Time 20mins
Cook Time 40mins
Total Time 1hr
Author Laurie McNamara
2cupbroccoli floretsdiced small
1cupmushroomssliced (I used cremini)
2cupsSwiss cheesegrated fresh
kosher salt to taste
black pepperfreshly ground
Preheat your oven to 350° and spray a 9-inch pie plate or quiche pan.
Add 1 to 2 teaspoons olive oil, onions and broccoli with a pinch of kosher salt to a 10-inch skillet and heat on medium to medium-low. Stir and cook 8 to 10 minutes or until tender.
Add mushrooms, break up any larger pieces and cook 3 to 4 minutes. Next add the garlic and thyme, stir and cook 1 minute. Remove and let cool.
Meanwhile, whisk eggs, salt and pepper. Add in cheese and ham and use a rubber spatula to stir and combine.
Once the broccoli mixture has cooled (can be warm, just not hot) add it to the egg mixture, stirring to combine.
Pour the mixture into your prepared pan and place the pan on a rimmed baking sheet and slide onto the middle rack of your oven to bake for 40 minutes or until set. Rotate the dish halfway through baking. Doing this will ensure even baking and browning.
Allow the baked quiche to rest for at least two 5 minutes before slicing and serving.