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Crustless Broccoli Quiche

Daylight hours are dwindling and I am not happy about it. It's bad enough that I wake up at noon and I'm the slowest cook in the world. The last thing I need is for daylight to be working against me too. Especially, especially since I'm using a point-and-shoot camera over here. Daylight is the only thing that's making my pictures look half-decent.

By the way, I don't know if it's just me, but I find it considerably harder to photograph real food than I do desserts. I'm not sure why. I can never really seem to get the setup correctly, or the props. Or the angle. I think it might be because I bake a lot more often than I cook, so it could just be an experience thing.

Anyways, I hope I made this quiche look as appealing as possible because it is quite good. I caught a little bug over the weekend and lost my appetite, but the smell of this baking in the oven brought it back almost instantly.

Compared to traditional quiche, this quiche is rather light as there's no crust involved, no cheese, and Bisquick is used instead of milk or heavy cream. But don't confuse rather light to mean unfulfilling. This quiche is packed with broccoli florets, eggs, parsley, onions, and just the perfect amount of spices to satisfy your taste buds and keep you coming back for more.

And since this is such a healthy and nutritious dish, there's absolutely no shame in eating half the pan in one sitting. Right?

Crustless Broccoli Quiche

Yield: One 9-inch quiche
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1 cup chopped parsley
1 medium onion, chopped
4 eggs, beaten
1 cup Bisquick
3/4 teaspoon salt
1/2 teaspoon black pepper
dash of cayenne pepper
1/2 teaspoon cumin
One 10oz package broccoli florets


Preheat oven to 375 degrees F. Generously coat a 9-inch pie pan with cooking spray. Set aside.

In a medium sized bowl, add all ingredients except for broccoli florets. Using an electric hand mixer, mix everything together on medium speed, for about 3-4 minutes.

Chop broccoli florets into smaller, bite-sized pieces; then add to bowl and stir to combine.

Pour mixture into prepared pie pan. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean. 

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