REV: Crustless Broccoli and Cheese Quiche

['lil cooker]

This is very good. I would not put it in the "outstanding" column, but the fact that my family of five downed it all with compliments makes this a winner. As my DD#1 said, "I don't like Swiss cheese, eggs, or broccoli, but when you put them all together it was good, Mom!" Next time, I will probably increase the nutmeg just a bit, and add some "fire" in the form of red pepper flakes or Northwoods Fire. The appearance is beautiful - slighty puffed and browned top, but when I cut into it (yes, I waited the obligatory 5 minutes), the bottom was watery. Did not affect the flavor, just kinda funny-looking. I served this with sliced watermelon and Harvest Bread (posted on BB).

['lil cooker]

Oops - forgot to mention that this is from the July 03 issue - SORRY!

[valchemist]

Originally posted by 'lil cooker
As my DD#1 said, "I don't like Swiss cheese, eggs, or broccoli, but when you put them all together it was good, Mom!"

yay! a true victory.

thanks for your review.

[lhall]

I made this last night. That's odd that yours was watery, mine wasn't.

Over all we liked this. I did double the garlic. DH and I think that the ratio of broccoli to eggs was off. If I do it again I would reduce the broccoli and add another egg or two. I would also increase the salt a little as we both thought it needed more salt.

DD1 was being picky and wouldn't eat hers. She likes broccoli, eggs, and cheese. *sigh*

Leigh

[valchemist]

here is another thread with lots more reviews. they seem to be mixed.

http://community.cookinglight.com/showthread.php?s=&threadid=42470&highlight=quiche

I found another crustless quiche recipe online that really turned out great. here it is.


* Exported from MasterCook *

Crustless Broccoli Chicken Quiche

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c broccoli florets -- coarsely chopped
6 tablespoons all-purpose flour
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups skim milk
2 tablespoons Dijon mustard
1 cup egg substitute
3 cups cooked chicken -- diced
1 cup shredded lowfat cheddar cheese -- extra sharp,
1/2 teaspoon paprika

Preheat oven to 350*F. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Coat an 11x7 glass baking dish with cooking spray. Combine flour, basil, salt, and pepper in a large bowl. Add milk and mustard, stirring with a whisk until blended. Stir in egg substitute. Add chicken and 1/2 cup cheese; stir well. Pour mixture into prepared dish. Sprinkle with remaining 1/2 cup cheese and paprika. Bake at 350°F for 55 minutes or until set. Let cool on a wire rack 15 minutes.



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Per Serving (excluding unknown items): 298 Calories; 10g Fat (29.3% calories from fat); 36g Protein; 16g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 548mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

[Mimeea]

I really liked this. I doubled the garlic and cooked each person's serving in individual baking dishes, which was great because I was able to have cheddar instead of swiss on mine. I had this for breakfast; it's a great alternative to an omelette.

[gabbyh]

Mimeea,

Individual sounds great...did you get the 6 servings, and how long did you bake them? Thanks for the great idea!

~Gail~