Quiche is often served for brunch, but as an adult, I realized I love quiche not only in the middle of the day, but for dinner on Meatless Monday (or Tuesday.  or Wednesday.  I don’t discriminate). Quiche seemed intimidating until I began making it.  Early on, I learned how to make a crust that used oil instead of butter and didn’t require any rolling.  This saved some time, but recently, I realized we could skip the crust all together.   If we’re pairing up quiche with muffins or some other breakfasty-baked good, no one even missed the crust. Awesome. Even better, it means that all of the filling can be made in advance and kept in the fridge, then poured into the pan and popped in the oven right before baking.  This allows you to have quiche on a weekday morning (bake it while you shower!), for dinner (bake it while you help with homework!), or anytime in between.


A Quick, Crustless Broccoli and Cheese Quiche


1 1/2 c milk

4 eggs

1/2 diced onion

2 garlic cloves, minced

1 tsp paprika

1/2 tsp salt

1/4 tsp pepper

12 oz cooked, diced broccoli

1 1/2 c shredded cheese


In a large bowl, whisk eggs and milk.  Mix in onion, garlic, paprika, salt, and pepper.  Stir in broccoli and cheese, and pour mixture into greased 9-in pie plate.  Bake at 375 for 55-60 minutes, or until set in the middle.  Cool at least 10 minutes before serving.   We usually enjoy quiche with fruit salad, and I typically bake something else alongside in the oven (muffins, scones, etc).

A simple, meatless dinner doesn’t have to be boring.  Everyone gets excited about quiche night in our house, and there’s usually one piece left for someone to enjoy for lunch the next day.  To find out what’s new in our kitchen, stop by, or become a fan on Facebook.