Rev: Crustless Broccoli and Cheese Quiche/ July 03'

[Tiger]

I thought this was very good. Quick and easy to put together. I served with a salad for dinner. I used my PC round deep dish. Probably used more than 5 cups of broccoli and used full-fat swiss cheese. (That was all my market had.) I didn't feel too guilty though since it was a very healthy meal. ;)
As I was making it I thought it was just the typical quiche but I do have to say the swiss cheese really makes it special.

[KelLeg]

Thanks for the review. I was thinking about making this one! Now I will.

[Paula H]

Could someone please post the recipe? I still haven't gotten the May issue, so July's a looooooooong way off.

[AnnaSue]

Crustless Broccoli and Cheese Quiche

2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
Cooking spray
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded reduced-fat swiss cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese
6 (1-ounce) slices whole wheat bread, toasted

1. Preheat oven to 350
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 1 1/2 minutes. Add broccoli; saute 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk 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. Serve with toast. Yield: 6 servings (serving size: 1 quiche wedge and 1 toast slice.)

[valchemist]

serve with toast? and the toast is part of the nutritional info? strange.

I mean, it wouldn't be strange to serve it with toast (especially if you are having it for brunch), but just strange that CL would include toast as part of the recipe.

[AnnaSue]

Originally posted by valchemist
serve with toast? and the toast is part of the nutritional info? strange.

I thought that was a bit strange too when I came up to that while typing it! I probably would've been a little mad if I bought the bread thinking it was part of the ingredients and then later realized it was just to be used as toast.

[Tiger]

Val,
I have to say I did not serve this with toast. I thought it was strange too. When I first read the ingre. I thought somehow you put the bread in the quiche. I had to read it twice to realize they were just telling you to serve toast on the side with it.:rolleyes:
Like I said I served it with a veggie salad not toast.

[yorkshirepud]

2 questions if I may ... :)

Does anyone have any clue how much 5 cups of broccoli would weigh approximately? I do have broccoli, but want to pre-weigh it before breaking it up in case I don't have enough.

What's the nutritional value on this?

Thanks. YP

[KathrynY]

We had this for dinner last night, and thought it was good but nothing special. It may have been a little better if I'd purchased the swiss cheese called for in the recipe, but I had so much cheese already in my fridge that I decided to use 1/2 lf cheddar and 1/2 part-skim mozzarella instead.

I wish I had listened to my instincts that told me I should have steamed the broccoli first - it was a bit too raw in the quiche, even after sauteeing for several minutes and baking for 40 min. But, it was very quick and easy to put together for a weeknight dinner. I skipped the toast ;) and served with a fresh fruit salad instead.

Adele, I don't have the complete nutritional info. handy, but I do recall a serving (6 per quiche) was around 219 calories. I'm looking forward to leftovers for quick low-cal breakfasts this week. :)

[Peggy]

Here is the nutrition info:

Calories 216 (29% from fat); Fat 6.9g; Protein 17.9g; Carb 22.7g; Fiber 4.1g; Chol 81mg; Iron 2.1mg; Sodium 577mg; Calcium 354mg.

Don't have the answer to the broccoli weight question but am planning to make this in the next few days for lunches and will let you know how many "heads" of broccoli it takes.

Kathyrn - Thanks for the tip about precooking the broccoli. DH can't stand crunchy broccoli, so I will ow presteam it a bit.

Peggy

[yorkshirepud]

Thanks Peggy, I take it that includes this 'toast'? :)

I think I might go ahead and make it anyway, I can always add some peppers or mushrooms to bulk it up if my broccoli doesn't measure up.


Kathryn, thanks for the tip about steaming. I plan on using mozzarella too as I need to get rid of it, I may add a little asiago too. I'll see what takes my fancy at the time.

[kristalsnow7]

I made this a few weeks ago, and I believe I used about 1 smallish head of broccoli, although I didn't measure too carefully. Like Kathryn, I would also recommend steaming the broccoli first. Asiago cheese sounds yummy, Adele!

[yorkshirepud]

Thanks Kristal, I got 2 small heads of broccoli so I'm sure I'll have enough. I think I'll do it for dinner tomorrow. What did you serve it with? I know DH would want some protein, besides the eggs.

How long would you steam for? 2 mins?

[Lrimerman]

We had this at our last supper club (I didn't make it) and it was delicious. She made three quiches and subbed a different spice for the parsley in each one. Thyme was in one, and I don't remember what she used for the other two, I don't know which one I ate, but it was really good.

Lisa

[kristalsnow7]

Originally posted by yorkshirepud
Thanks Kristal, I got 2 small heads of broccoli so I'm sure I'll have enough. I think I'll do it for dinner tomorrow. What did you serve it with? I know DH would want some protein, besides the eggs.

How long would you steam for? 2 mins?

Adele,

I think 2 minutes would be plenty of time, maybe even 1 minute would be fine. You do saute the broccoli for a bit, so it's not completely "raw" when it goes into the oven. I just like mine a little more cooked.

I served the quiche with a big salad, but I'm a member of a CSA and am desperately trying to use up all the vegetables! You could maybe do a "breakfast for dinner" theme and serve it with some sausages for more protein.

[yorkshirepud]

Kristalnow7, sausages is a good idea. I'm debating whether to do this tomorrow or next week, but I'll defintely be doing it. I love quiche!

[Peggy]

I made this yesterday for lunches this week. I steamed the broccoli for about 4 minutes and that seemed to make it slightly tender. The five cup measurement took two small heads, plus a few extra pieces of broccoli. We thought the quiche was very good. A possible repeater here.

Peggy

[cjc]

Did anyone have this for leftovers? I was thinking about making it to take for lunches but I wasn't sure how it would taste reheated.

Thanks,
Carrie

[kristalsnow7]

Carrie,

I made this a few weeks ago and froze some of it for leftovers. I actually had some for lunch yesterday, and liked it even better than the first time around. From my experience, I would say the quiche freezes quite well. Give it a try!

[KathrynY]

Carrie, I reheated some of my leftover quiche for lunch today and it was just fine. Go for it! :)

[JJ40]

I want to make this but I don't want to buy swiss cheese, because I already have provolone, cheddar, havarti, and parmesan in my fridge! Which of those cheeses do you think would work best in this quiche??

TIA,
Julie :)

[cjc]

Thanks for the info Kristal and Kathryn. Great to know it freezes well. It's now on the menu for this weekend!
-Carrie

[kristalsnow7]

Originally posted by JJ40
I want to make this but I don't want to buy swiss cheese, because I already have provolone, cheddar, havarti, and parmesan in my fridge! Which of those cheeses do you think would work best in this quiche??

TIA,
Julie :)

Hi Julie,

I think the provolone would be tasty with the recipe. Since I didn't serve the quiche with the "toast", I actually added about 1/4 cup of fresh parmesan cheese the last 15 minutes of baking, to give it a nice browned crust. What can I say, I have a weakness for cheese! :)

[Kayaksoup]

Made this yesterday and had it for supper tonight with the Red Bean Salad with Peppers and Feta. It was really good cold and made for a very refreshing dinner, especially when it is soooo hot here!

[catbatty]

I used Havarti cheese. I did steam the broc a bit...and as always for me, there was a watery residue that the fresh veggies usually give off at the bottom of the quiche ...noted after I took a slice out. SO, easily fixed: I wadded up some paper towel and sucked up the water with it. This water thing usually sogs up my quiche crusts...so it was nice that there was no crust. I like the ease of making this recipe and will make it again. Thanks for all the reviews! :)