Crustless broccoli quiche

Crustless quiche is a staple weekday meal round here. Broccoli and cheese is my usual filling, but anything goes.

I sometimes fry some bacon or chorizo with the onion, or add strips of ham or smoked salmon.

Crustless quiche is super quick to make, and cooks in about the time it takes to make a salad to go alongside. We usually eat half of it warm for dinner, and pop the remainder in the fridge for lunch.

Crustless broccoli quiche

(serves 4)

• 1 Tb butter
• 1 medium onion, diced
• 1 small head of broccoli, broken into small florets
• 100g cheese: cheddar, brie, gruyère, blue – grated, crumbled or sliced
• 6 eggs
• 3/4 cup (185ml) cream
• salt and pepper

1. Preheat the oven to 180°C (375°F). Butter a large pie tin (not a loose-bottomed one!)
2. Melt the butter in a skillet over a medium flame.
3. Sauté the onion until softened. (If you want to add diced bacon or chorizo, add it at this point as well.)
4. Add the broccoli florets and sauté for several minutes more.
5. Spread the vegetables over the bottom of the pie tin. Top with half the cheese.
6. In a bowl, whisk together the eggs and cream. Season with salt and pepper.
7. Pour the egg mixture over the vegetables and cheese, then top with the remaining cheese.
8. Bake for 20-30 minutes, or until the mixture is set.
9. Serve warm or cold.

Tags: eggs, vegetarian