Crustless Vegetable Quiche Recipe

June 24, 2012

From Family Circle, March 2012

Ingredients

	Unsalted butter
6	large eggs
2	tablespoons all-purpose flour
½	teaspoon salt
⅛	teaspoon freshly grated nutmeg
	Freshly ground pepper
1	cup half-and-half
1	cup whole milk
3	cups chopped well-drained cooked broccoli or other vegetables
2	tablespoons minced fresh tarragon or basil
1	cup grated Gruyere, Emmentaler, Gouda or cheddar cheese (or a mixture)
1	cup freshly grated Parmigiano-Reggiano

Directions

1. Generously butter a large slow cooker.

2. Beat eggs together with flour, salt, nutmeg and pepper to taste. Whisk in half-and-half and milk. Stir in broccoli, herbs, Gruyere and 1/2 cup of the Parmigiano-Reggiano.

3. Pour mixture into slow cooker. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over top. Cover and cook on HIGH for 1 1/2 hours or until quiche is just set in the center. Run a knife around edge of quiche, cut into wedges and serve hot.