The leftovers are so good that I often make two to ensure yummy leftovers for the week! Crustless quiches are awesome. They are low-carb and easy to make, and their leftovers are excellent. I often make crustless quiche Lorraine, crustless spinach quiche, and crustless vegetable quiche. I especially like this crustless broccoli quiche. It’s perfect for weeknight dinners. It’s one of my favorite options for meatless dinners, and it’s also great as a filling lunch. The leftovers make an excellent breakfast!
Ingredients
Instructions
Recipe Card
Broccoli: I often use frozen chopped broccoli for convenience. But as you can see in the photo above, fresh broccoli works just as well. Eggs: I use large eggs in most of my recipes, this one included. Sour cream: Plain full-fat Greek yogurt is an acceptable alternative, but sour cream tastes better. To season: Kosher salt, black pepper, and garlic powder. You can replace the garlic powder with two teaspoons of fresh minced garlic. Scallions: You can use the green and white parts in this recipe. Shredded cheddar: Other melty cheeses, such as provolone, also work in this recipe.
You start by defrosting the broccoli in the microwave. Drain it well. If using fresh broccoli florets, chop them into small pieces like this: In a large bowl, whisk the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the chopped broccoli, scallions, and cheese. Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve. You can also double the recipe, bake it in a 9 X 13-inch baking dish, and cut the quiche into squares. Store the leftovers on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. Stored this way, the leftovers keep for about 4 days. Once completely cool, you can also freeze individual slices in freezer bags.
