Roasted Broccoli and Bacon Crustless Quiche

By PineyCook

Ingredients

• 5 strips bacon
• 5 cups (780 grams, about 2 small heads) broccoli florets
• 2 tablespoons olive oil
• 2 cups (226 grams) shredded Gruyere or Swiss cheese
• 5 large eggs
• 3/4 cup (60 ml) whole milk
• 1/4 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh chives

Details

Servings 6
Adapted from completelydelicious.com

Preparation

Step 1

Instructions
Preheat oven to 375 degrees F. Line a sheet pan with foil and place strips of bacon on top. Cook bacon in oven until browned and crispy, about 15 minutes. Transfer bacon to a plate lined with paper towels to drain. Roughly chop.

Toss broccoli florets with olive oil and sprinkle lightly with salt and pepper. Spread out on a second sheet pan and roast in the oven until fork tender and brown on the edges, about 20 minutes, stirring once.
Grease an 8 or 9-inch pie dish or round baking dish with non-stick spray. Add the roasted broccoli, chopped bacon, and shredded cheese.

In a separate bowl, whisk together the eggs, milk, salt, pepper and chives. Pour over the broccoli mixture and gently press down with the back of a spoon so that it's all in an even layer.

Bake for 40-45 minutes until a knife inserted into the center comes out clean and edges are golden brown. Let cool at least 15 minutes before serving. Can be served both warm or at room temperature. Store leftovers in the fridge.

Instructions