Wednesday, March 9, 2011

Crustless Spinach & Broccoli Quiche

I threw together a simple quiche this morning for a few friends that came over for a play date.  It was super easy, and the vegetables can be substituted for whatever you have on hand or prefer (mushrooms, tomatoes, potatoes, asparagus, ect....).  Since I am not doing gluten right now I decide to not make a crust.  I have to say I did not miss it at all!!!

1/2 cup cooked spinach
1 cup frozen broccoli florets, thawed and chopped (fresh would work)
1/2 small sweet onion, diced
2 ounces (1/4 of an 8 ounce block) sharp cheddar cheese, chopped
1/2 cup grated parmesan cheese
5 eggs beaten
1/2 cup whipping cream
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Topping: 1/4 cup shredded cheddar cheese, 1/4 cup grated parmesan

Mix all the ingredients except for the topping in a bowl. Pour into a 9 inch pie pan.  Cook in the oven at 350 degrees in the 2nd lowest rack for 40 minutes, or until the center is set.  Remove from oven, sprinkle with topping cheeses and allow to cool for 15 minutes before serving.   

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