Crustless Broccoli, Bacon & Goat Cheese Quiche

I’m back!! From a whirlwind BC & Back-Again road trip and from taking some time to unpack and unwind! It’s been a hectic few weeks away, and I’m glad to get back into the writing groove. Over the past 3-4 weeks – ever since the packing began – Kyle and I have rarely cooked; perhaps only preparing meals a handful of times. Yikes! We are thankful for family and friends who fed us during this busy time – and for all the great take-out places and restaurants in town too! While it’s nice to have the free time from cooking to get things done, I’ve been itching to get back into the kitchen; and now that it’s fully unpacked, we have started to dip our toes into the cooking pool again – and in a new, snazzy kitchen no less! Seriously – I love this brand spanking new kitchen of mine ours!

While we can’t wait to be cooking up a storm, lately, we have needed to pull from our repertoire of quick and easy dinners so we can get dinner on the table while barely breaking from moving in – and refinishing furniture … because apparently that is a hobby we felt we needed to take up. One of the quickest and tastiest dinners to get on the table in no time? Quiche. I used to love mine with a buttery, flakey crust. But since that’s not an option anymore, we’ve gone crustless around this house. Yes, we could have saved the calories and called it a day – but I prefer to substitute some extra richness elsewhere in the dish. Namely, more cheese, cream instead of milk, and bacon! This takes just a few moments from your day to do some chopping, shredding, frying, beating and blanching; but afterwards, the quiche can be placed in the oven and you can go about your business for another 30 – 40 minutes while it bubbles away.

Crustless Broccoli, Bacon & Goat Cheese Quiche

2-3 slices of bacon, diced
2 heaping cups of broccoli, chopped (about one small head)
6 eggs
½ cup half-and-half cream
1 tsp kosher salt
1/8 tsp nutmeg
1/8 tsp pepper
1 cup white old cheddar, shredded & divided
1-2 Tbsp goat cheese, crumbled

Preheat oven to 350. Prepare a pie plate by buttering or spraying with cooking oil.

Bring a large pot of water to boil. Meanwhile, fry the bacon in a pan over medium heat. When cooked to your likeness, remove from the pan and drain on paper towel – set aside. While the bacon is frying, blanche the broccoli in the boiling water for 2-3 minutes. Drain immediately, and rinse with cold water to stop the cooking. Place the cooked broccoli in the prepared pie plate.

In a large bowl, beat together the 6 eggs. Add the cream, salt, nutmeg, pepper, the cooked bacon, and ½ cup of the cheddar cheese. Pour the mixture over the broccoli in the pie plate. Top the mixture with crumbled goat cheese then the remaining shredded cheddar.

Bake the quiche in the pre-heated oven for 30-40 minutes. It is done when a knife or toothpick inserted in the middle comes out clean. Let stand for 5 minutes before serving.

Serves 6.

  1. #1 by Mother- in-law on November 30, 2012 - 8:57 pm

    This is an awesome quiche minus the calories of crust but not the flavor …. Thanks Gina!

  2. #2 by Gorging George on December 3, 2012 - 9:03 am

    Happy to hear you liked it! We will have to make it when you’re here in a few weeks

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