Broccoli, Ham and Swiss Crustless Quiche is delicious and so simple to throw together. Fresh broccoli sautés with onion, mushroom, garlic and is mixed into beaten eggs with Swiss cheese and ham. Serves 6 in 1 hour.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, broccoli, brunch, crustless, ham, quiche, swiss
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Servings 6servings
Calories 291
Author Laurie McNamara
Ingredients
olive oil
2cupbroccoli floretsdiced small
1cupyellow oniondiced
1cupmushroomssliced (I used cremini)
1clovegarlicfinely minced
1teaspoonthymeminced
6largeeggsbeaten
2cupsSwiss cheesegrated fresh
1cuphamdiced
kosher salt to taste
black pepperfreshly ground
US Customary - Metric
Instructions
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.
Notes
Delicious served with my rosemary breakfast potatoes!Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.