Broccoli, Kale Cheddar Quiche

 

EASY BROCCOLI QUICHE RECIPE

Video taken from the channel: Tasty Treats Made Easy


 

Crustless Broccoli-Cheddar Quiches Lynn’s Recipes

Video taken from the channel: lynnsrecipes


 

How To Make Dairy-Free Broccolini “Cheddar” Quiche • Tasty Recipes

Video taken from the channel: Tasty Recipes


 

BROCCOLI AND CHEDDAR CHEESE QUICHE / QUICHE RECIPE

Video taken from the channel: Bows Garage


 

Broccoli Quiche Recipe

Video taken from the channel: Aashpazi.com


 

Crustless Broccoli Cheddar Quiche Recipe

Video taken from the channel: Skinnytaste


 

Broccoli Cheddar Quiche

Video taken from the channel: Tasty


Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium-low. Add leek and sauté, stirring often, until softened, about 3 minutes. Add broccoli, kale and ¼ cup. Meanwhile, in a skillet with a tight-fitting lid, heat oil on medium-low. Add leek and sauté, stirring often, until softened, about 3 minutes.

Add broccoli, kale and 1/4 cup water; cover and cook until tender, about 4 minutes. Drain and scrape into crust. In a small bowl, whisk together remaining 2 eggs, egg whites, milk, mustard, salt and pepper. Broccoli Cheddar Quiche made with fresh broccoli.

Easy Broccoli Quiche. I also love the versatility of quiche. You can make it with all sorts of fillings: bacon, ham, sausage, spinach, broccoli, bell peppers, tomato, basil, and any kind of cheese, too! I love the classic combination of broccoli and cheddar, and in a quiche.

Crustless Quiche with Broccoli and Cheese is a easy dinner recipe your family is going to love. Instead of the traditional pie crust, you use kale to line the bottom of the casserole dish. Sprinkled mozzarella cheese on top makes it extremely cheesy! It’s the perfect way to sneak in veggies!The ingredient list now reflects the servings specified.

Ingredient Checklist. 1 (9 inch) pie crust pastry. ½ (8 ounce) package cream cheese. ½ cup milk. 4 large.

Preheat oven to 375 degrees°. Using a large skillet heat olive oil over medium-high heat. Add broccoli and onion to the skillet and cook and stir until crisp and tender. Stir in spinach and garlic; cook and continue to stir 4-5 minutes longer or until spinach is.

filling. Preheat the oven to 350 degrees F. Whisk together the eggs, garlic, cream, cheese, salt and peppers. Fold in the broccoli florets. Pour the filling into the crust. Brush the edges of the crust with the egg wash.

Bake for 55 to 60 minutes, or until golden on top and set in the center. Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar.

2 tablespoons olive oil. 1/2 cup chopped yellow onion. 1 tablespoon minced fresh garlic. 3 cups tightly packed roughly chopped kale (rinsed, cleaned and large stems removed) 1 (7 ounce) jar roasted red peppers, drained well (about 3/4 cup drained) 1 (4.5 ounce drained weight) can sliced mushrooms, drained well.

When crust has finished baking layer sausage, broccoli & cheese evenly within the crust. Slowly pour eggs into crust until the mixture reaches the edge of the pan. Bake at 350 degrees for 25-30 minutes or until the center of the quiche is set.

Let sit for 15 minutes before serving (if you can wait)!

List of related literature:

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

Spread the broccoli over the onion and spinach mixture in the 1⁄4 cup nonfat ricotta cheese sauté pan.

“Diabetes Cookbook For Dummies” by Alan L. Rubin, Cait James
from Diabetes Cookbook For Dummies
by Alan L. Rubin, Cait James
Wiley, 2015

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Add the kale, tomatoes, bell peppers, parsley, red onions, rosemary, pepper Jack cheese,

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Put some of the spinach on top of the cheese.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

The ham is subtle but provides some protein, while the broccoli gives the frittata a little texture and the cheese makes it creamy and rich.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

DEEP­DISH QUICHE WITH LEEKS AND BLUE CHEESE Omit bacon and onions.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Add the tomatoes, kale, and cheese and mix gently.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

Broccoli and Cheddar Quiche: Substitute 5 oz/142g

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

42 comments

Your email address will not be published. Required fields are marked *

  • I love that you make the crust with broccoli and cheddar too! How clever:) Thanks for sharing, I can’t wait to give this recipe a try. Cheers! <3 Averill

  • Hey guys do you know any good websites for research(Great Depression)? I have a project to do but as you can see I’m on YouTube…..

  • Anyone have a new recipe/cooking channel that I can follow? I would love to follow each other and connect with you on our journey to 1000+ subscribers! (new monetization rules) ��

  • Inspired by Tasty I have started a channel with Indian dishes. Please check when you have time
    https://www.youtube.com/KFoodFactory

  • cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese cheese

  • What’s up everyone! If you have some spare time to watch a new YouTuber then come head over to my channel and feel free to watch some videos and support!

  • ATTENTION: PALEO LIFESTYLE ENTHUSIASTS

    “Having Trouble STICKING with the Paleo Diet?”

    WARNING!

    There’s JUST ONE REASON you might fail on the Paleo Diet and it has everything to do with your ability to make delicious food, FAST.

    But now, with this stunning simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world…

    http://ec0bbd-ks4d-7seokkpekvih7f.hop.clickbank.net/

    Fellow Paleo Friend,
    Let’s get serious for a second…

    You’re here because you already know that the Paleo Diet is a great thing.

    We both know that there’s no other diet on earth that delivers so many across the board health benefits WITHOUT calorie counting, hype, gimmicks or anything like that

    http://ec0bbd-ks4d-7seokkpekvih7f.hop.clickbank.net/

    In Fact, Paleo Is Not Really a “Diet” At All!

    t’s really a return to the type of eating your body naturally craves and was designed for. And that’s why it works. It’s based on how we humans evolved for literally millions of years.

    And takes us back to our origins. A time when nobody got fat. When we were all strong, lean and had boundless energy. And when there were no degenerative diseases.

    Virtually Every Health Benefit Under the Sun Can Now Be Yours!

    As I’m sure you’ve heard, countless individuals around the world have turned to the Paleo Diet and way of living in order to regain their health, energy, vitality and power. Just a few of the benefits user report are:

    Leaner, Stronger Muscles
    Increased Energy
    Significantly More Stamina
    Clearer, Smoother Skin
    Weight Loss Results
    Better Performance and Recovery
    Stronger Immune System
    Enhanced Libido
    Greater Mental Clarity
    No More Hunger / Cravings
    Thicker, Fuller Hair
    Clear Eyes
    And So Much More!

    http://ec0bbd-ks4d-7seokkpekvih7f.hop.clickbank.net/

  • You know, with people like John Karavitis (“Different music, please”) making pompous comments, it’s a wonder anyone wishes to post to YouTube.

  • I guarantee the pastry will be soggy on the bottom. You have to bake blind a base first, before adding the ingredients and cooking as usual

  • Nice quick recipe. Take few minutes ppl 2 shred your own cheese with grater. Packaged cheese is sprayed with Cancer Causing de-caking chemical so not 2 stick in pkg. Beware of ‘All purpose flour’ has been scientifically proven Cancer Causing. Buy Unbleached only. Just because it’s on the shelf in the store doesn’t mean it’s safe to eat…

  • Sounds like you have had quite a day! I hope it calms down a bit for you. I really appreciate your sweet comments and your support for my videos. It really means a lot. I am so glad that you like the quiches. I hope you have a great evening and it goes smoother!
    Lynn

  • What cream? Sour cream? Cream milk? This Du-Mas left out that important note….I’ve neve even eaten quiche mush less made it but this looked the best and easiest to make but he’s not clear on what kind of cream to use…Dope

  • Thank you! I looked it up and got this answer 2 egg whites for each egg or 2 Tablespoons plus 2 teaspoons for 1 whole egg. I guess it depends how large your eggs are. I used large eggs. I did read that the texture may be a little different if you substitute, but I am sure it would be delicious, but maybe not as rich as a whole egg. Hope this helps. Have a great day and thanks for watching.

  • Thank you so much for posting this video…I just made this tonight and it came out so good. I made mine with the same ingredients except I used store brand Sharp Chedder Cheese and before I poured the quiche mix into the pie crust I covered the bottom with a layer of shredded cheese. Delicious!

  • Lynn, your Crustless Broccoli Cheddar Quiches look delicious. I have never made quiches like this, and I really like the individual dishes. Thank you!

  • @manicottimama Hi Carmela, you can use spinch in this recipe instead of broccoli and 2 cups of a good melting sharp cheese will do, somthing a little stronger than mozzarella, you can add some Romo cheese also for an added bite, ham, salami, and just about anything else will work in this recipe, enjoy…!!

  • I have to make this for Sayaka. She won’t eat broccoli, but if I put cheese on them she’ll like them. We don’t get cheddar cheese here in Sicily, is there a replacement?

  • I noticed that you said it was a little runny on the inside. That seems to be a common problem when I make quiche.
    How can I avoid that?

  • I tried this with no crust, steamed brocolli, raw white onion, eggs, white and cheddar cheese, and cream, it was easy, tasty and filling my kids loved it so that was a plus and I will make it again.

  • @bowhunter you just can’t tease a girl like that making delicious onion rings and not sharing lol just kidding but those onion rings sure looked good…:) take your time I know how busy we all can get sometimes…:-)

  • @purplerain902701 I knew I should have kept the rings out of the vid but they looked too good to leave out and I was not up for a double header…..next week I have it posted….

  • @bowhunter2439 The wife called me from the market and I had her pick up everything so I’m gonna fix it up tomorrow or Sunday If I remember ill give you a shout out and record it Take care buddy -Jason

  • @purplerain902701 just thaw it out first, I usually use chopped frozen broccoli but I only had spears so I defrosted them and chopped it myself.

  • This looks delicious I want to make it this Sunday for brunch I just have one question did you use the brocolli frozen or did you thaw it out first?..:)

  • @2024JayZ He did but I don’t hear that well at times.Some cooks online do post the list for people to copy also.Bowhunter,thanks for the recipe.

  • @HattieLovesCattie 1 ten oz package of frozen broccoli or spinich 2 cups of sharp cheddar cheese,4 lg eggs,1/2 cup heavy cream salt, pepper, 1 pre packaged pie crust, optional……onions, chopped ham, salami, bacon or meat of your choice, the sky is the limit……bake 35 minutes cover with tin foil and bake for anothe 10 min……enjoy….

  • If you need vegan butter (that’s not earth balance or whatever and actually tastes really similar to butter), there is this brand called Myoko’s but it’s slightly more expensive. I’d highly recommend it tho:)

  • Lynn… this was just the recipe I needed. THANK YOU!
    (BTW, your voice sounds a little like Robin McGraw, Dr. Phil’s wife.)
    �� Susan in California (p.s. I’ve just subscribed!)

  • You’re welcome! I am so glad that you are enjoying the recipes and that they are of help to you. I really appreciate you watching. Have a great weekend.

  • your thebest! I moved away from home for almost 10 years and never cooked because mummy was always there! you helped me so much..thank you!

  • Your Crustless Broccoli-Cheddar Quiche looks so good, Lynn. I’m going to use this recipe for company during the holiday season. Thanks for the video!
    Love,
    -Betty:)

  • I love the combo of broccoli/cheese and the fact that there’s no rolling out of the dough involved makes this totally accessible for a weekday for me! =)

  • Sir I have watched this video for years I forgot about it but made a mental note came back and found it.This is the Gold standard for quiche!!This is the base for whatever ingredients you want to add.Well done!!!

  • 😉 Thank you! I am so glad that you like the recipe. It is really simple and delicious. Thanks for watching. Have a great afternoon.

  • Thanks, Amy! Yes, these are super easy and so fast to do, since you don’t have a crust. I am glad that you like them. I hope you are having a great week.
    Love,
    Lynn

  • I am so glad that you like the recipe, Angie! It is super easy and really delicious. Let me know how they turn out. I hope you are having a great week.
    Lynn

  • I love your quiches dear Lynn! I especially like that they are crustless and easy to make. I really like them in individual servings as well. Have a blessed day my beautiful friend…

    Love,
    Amy

  • Thank you, so much! I am so happy that you like the recipe. You can always just use one large dish to cook this recipe, but I love doing them individually. These are so easy, since you don’t have to do a crust. have a great day. I appreciate you watching.

  • I love Quiches! I found this great pinterest board that has lots of great Quiche recipes. You should check it out. http://www.pinterest.com/bestrecipeideas/quiche-recipes/

  • Thank you, Patricia! I am glad that you like it. This is super easy and so delicious. You can make a big one, if you don’t want individual portions. I hope you have a great day.
    Lynn

  • the Don Gotti meets Bobby Flay…lol…man u should have ur own show on foodnetwork bro…foodfellahs…lol…lets rock n roll baby…

  • Lynn, wonderful recipe. I love broccoli and with this egg sauce i´m sure that it will be smooth and delicious.

    Have a great day!

    Patricia.