One of the best things about quiche is its versatility. Not only with the endless varieties that can be created, but it is perfect for brunch, lunch, or dinner. I decided to use broccoli, spinach, and tomatoes in this quiche, but you can use just about anything you want. While the egg mixture remains the same, the vegetables or meat can vary.
The other great thing about this recipe is that it doesn’t have to be crustless. You can add any pie crust to this recipe if you would like, or bake without the crust for a lower calorie healthier alternative as I did with this recipe.
1 tbsp. olive oil
1 cup brocolli florets
1 -2 cups fresh spinach
1/3 cup grape tomatoes, halved
1-2 tsp. of minced garlic
2/3 cup milk
1/3 cup half and half
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup cheddar cheese
1/4 cup feta cheese
Preheat oven to 350 degrees. Grease a pie plate with cooking spray.
Heat the olive oil in a frying pan over medium heat. Add the broccoli and saute for a minute or two before adding the spinach, tomatoes, and garlic. Saute until the spinach is cooked.
Spread the vegetables evenly in the prepared pie plate. Top with cheeses. You can use whatever kind of cheese you prefer. I was hoping for cheddar and feta, but only had a shredded Mexican blend and feta in the house so I used those.
Whisk together the eggs, milk, half and half, salt, and pepper. Ladle evenly over the vegetable and cheese.
Bake for approximately 30 minutes or until set. Allow to cool for 10-15 minutes before serving. Enjoy!