Cheesy and Veggie-packed: The Perfect Crustless Quiche!
Ingredients:
8 large eggs
1/2 cup heavy cream or milk
1 cup broccoli florets, chopped
1/2 cup red onion, chopped
1/2 cup cherry tomatoes, halved
1 cup shredded cheese (cheddar or Swiss work great)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon dried basil
1/4 teaspoon paprika (optional)
Directions:
Preheat the Oven: Set the oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish with olive oil.
Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the red onion and broccoli, cooking until tender, about 5-7 minutes. Stir in the tomatoes and cook for another 2 minutes. Remove from heat.
Prepare the Quiche Mixture: In a large bowl, whisk the eggs and cream. Add the shredded cheese, salt, pepper, basil, and paprika. Stir in the sautéed vegetables.
Bake: Pour the egg and vegetable mixture into the prepared dish. Bake for 30-40 minutes, or until the quiche is firm in the center and lightly browned on top.
Serve: Allow the quiche to cool slightly before cutting into slices. Serve warm, or store it in the fridge for up to 3 days for a quick meal.