QUICHE WITH BROCCOLI, HAM, AND CHEESE
Ham and Cheese Pie

QUICHE WITH BROCCOLI, HAM, AND CHEESE

QUICHE WITH BROCCOLI, HAM, AND CHEESE

Even while I enjoy a nice thick quiche baked in a buttery, flaky pie crust, there are times when I want a high-protein dinner that is also loaded with vegetables but without the added calories and carbohydrates from a crust. The good news is that a crustless quiche may be just as delectable and simpler to make than its traditional crusted counterparts.

Crustless quiche with broccoli, ham, and cheese is a good low-carb breakfast option. rich in taste!

I wanted to use up some frozen broccoli and deli ham and wasn’t in the mood to mess with any other type of protein than eggs (translation: I forgot to defrost something and needed to put dinner on the table)

Crustless quiche with broccoli, ham, and cheese is a good low-carb breakfast option. rich in taste!

The nicest thing about this recipe is that you can use any vegetables and meat you have on hand. Use up leftover ingredients by making quiches. I’m a stickler about throwing out any form of food, and I’ll do whatever to use anything up before it goes bad.

Crustless quiche with broccoli, ham, and cheese is a good low-carb breakfast option. rich in taste!

For a balanced, healthful breakfast or dinner, serve this dish with whole wheat bread or English muffins and some fresh fruit. Enjoy!

Broccoli, ham, and cheese quiche without a crust

INGREDIENTS

3/4 cup frozen sliced broccoli, thawed, and diced into smaller bits if preferred with 6 oz. of cooked ham.
1 small onion, diced finely
4 oz of your preferred reduced-fat cheese (I like Mexican blend or sharp cheddar)
1/2 cup of your preferred non-dairy milk or skim milk
Eight big eggs
1/4 tsp freshly ground black pepper and 1/2 tsp salt

INSTRUCTIONS
Heat the oven to 375F. Spray cooking spray in a 9-inch pie tin sparingly.
In the pie plate’s bottom, evenly arrange the ham, broccoli, onion, and cheese. Whisk the eggs, milk, salt, and pepper in a separate basin.
Fill the pie pan with the egg mixture. For about 35 minutes, or until the edges turn golden and the center is firm, bake the cake on the middle rack, uncovered. Serve hot.

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