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--- recipes:broccoli_quiche [2023/01/10 09:53] – removed - external edit (Unknown date) 127.0.0.1
+++ recipes:broccoli_quiche [2023/01/10 09:54] (current) – jmarcos
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+{{ :recipes:broccoli_quiche.jpg?direct&200|}}
+====== Broccoli Quiche - Crustless ======
+/* Description */
+I first had this while down at Andrea and Hugh's when Surinda and Michael Roberson brought this over.  I loved it, and more importantly, Andrea loved it, so I asked for the recipe and made it a few times. It's a great base recipe in and of itself!  I've included a link to the original recipe from the Once Upon a Chef blog, and Michael's alterations in the notes section.
+[[https://www.onceuponachef.com/recipes/crustless-broccoli-quiche.html|Once Upon a Chef]]
+<WRAP right>{(rater>id=100|name=Crustless Broccoli Quiche|type=rate|headline=off)}</WRAP>
+|**Preheat:** 325°|**Yield:** 4-6 servings||
+|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 1:00|
+====== Ingredients ======
+  * 2 tablespoons unsalted butter, plus more for greasing the pan
+  * ½ cup chopped shallots, from about 2 shallots
+  * 10 oz broccoli florets, cut into 1-inch pieces or smaller
+  * 1 teaspoon salt, divided
+  * 6 large eggs (see notes)
+  * 1¾ cups heavy cream (see notes)
+  * Pinch ground nutmeg
+  * ⅛ teaspoon cayenne pepper
+  * 1½ cups (about 5 oz) shredded Gruyère
+====== Directions ======
+  - Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
+  - Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
+  - In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
+  - Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
+  - Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
+====== Notes ======
+  - **Make Ahead:** This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
+  - **Freezer-Friendly Instructions:** The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
+  - **Michael's Broccoli and Ham Quiche Tweaks and Notes:** The ham in the quiche is from Honey Baked Ham. Surrinda buys a ham bone and cuts it into small pieces. (Uses the bone to make soup.) KEY - the HBH is salty so cut down the salt in the recipe. Don’t use too much ham for the same reason. We use a frozen pie shell (from Whole Foods.) Be sure to cook the pie shelf first per directions or the shell won’t cook.
+  - **Custard Notes:** If using a crust, only need 4 eggs and 1 cup of cream.  Speaking of cream, 2% milk should be able to be substituted.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Breakfast European/French 4★}}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
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+~~DISCUSSION~~