Crustless Vegetable Quiche

From Family Circle, March 2012

Crustless Vegetable Quiche
Crustless Vegetable Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Unsalted butter

  • 6

    large eggs

  • 2

    tablespoons all-purpose flour

  • 1/2

    teaspoon salt

  • 1/8

    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.

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