Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Keto + Vegetarian
1 cup milk or cream
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cups grated cheddar
3 cups broccoli florets, chopped (about 1 large head)
Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese florets.
Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly.
Let cool slightly for about 5 minutes before slicing and serving.
NOTES: Keep leftovers stored in an airtight container for up to five days or freeze for up to three months.