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Broccoli and Cheese Crustless Quiche
Broccoli and Cheese Crustless Quiche
oven-baked quiche without a pastry base

  There are probably hundreds of versions for this recipe. I used the simplest which took no time at all and was really tasty. The broccoli can be partially cooked first, but mine went into the pie dish raw - not out of choice; I just forgot. As it happened, I'm glad I did because the baking was enough and the vegetable retained some of its crunch.

2 cups broccoli florets
1 cup grated cheddar cheese
4 large or 6 small eggs
¼ cup milk
A pinch of cayenne pepper
A shake of salt and pepper (optional)
Oil or margarine for greasing

Divide the broccoli in small florets, wash and drain. Coat a 23 cm (9 inch) pie dish with a little oil - I used a spray oil. Beat the eggs and milk in a bowl, adding salt and pepper if used; plus a pinch of cayenne pepper to bring out the flavour of the cheese. Arrange the broccoli florets in the dish; then sprinkle on the grated cheese evenly. Pour on the beaten egg.

Bake on 162°C fan-forced (180°C conventional) for about 30 minutes, or until golden brown.

Serves 2 to 4 with salad and French fries

Click this Click for PDF file image to view or print recipe.

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