Quiche is so yummy. This recipe was inspired by a friend who graciously had a quiche delivered to my house every week for nearly two months after the birth of my third child. That quiche was a little bit of heaven every week, and after they stopped magically appearing at my door, I decided I wanted to make my own- because now, I was addicted.
This momma doesn't have a lot of time to make a fancy breakfast dish, and you probably don't either. So, this is literally my cheat version of quiche in THE most simple recipe ever. And, by the way, I rarely ever follow recipes, so this one includes many of my substitutions should you need or want to experiment for yourself!
Crustless Veggie Quiche:
- 9 eggs
- 1/2 C milk
- 2 Cups Fresh or Frozen Broccoli
- 2 cups (or 1 bunch) Fresh or Frozen Spinach or Fresh Chard
- 1/2 medium yellow onion
- 1 Tbsp Coconut Oil
- 3 cloves fresh garlic or 1 Tsp powdered Garlic
- 1/3 cup soft goat cheese (or any shredded cheese you like)
Whip up 9 eggs with 1/2 cup milk and set aside. Cook 2 cups frozen or fresh broccoli. Thaw and strain as much water out of frozen spinach, or chop fresh spinach or chard and sauté in a big frying pan with a bit of coconut oil, chopped onions and a few cloves of garlic (you can completely skip the sauté-ing part if you would rather just add some dried onions and garlic powder!). Coat the bottom and sides of a 9x13 pan. Line the bottom of the pan with the chard or spinach and broccoli. Sprinkle Cheese on top. Add any spices you like (salt/pepper/general seasoning/Italian mix seasoning). Bake in a 350 oven for about 30 minutes or until bubbly and no longer liquid in middle.