It might convince others of the value of owning your cookbook. salt and 1/3 cup water. Just curious what you did there since you were happy with the results. Thank you very much for your assistance. Yes – it won’t be quite as sturdy, but it will work. Thanks for a great recipe! Hi Sharon, I know that baking at high altitudes definitely requires some adjustments, but I’m not certain about something like a quiche. This has become my go to quiche to make. This dish is also great reheated. Glad you like the recipes! I have made this recipe numerous times. Love how versatile this recipe is! I tell everyone I know who loves to bake or cook to head here AND to purchase your cookbook. The gruyere cheese makes it very special and the Swiss is superior to any other. I don’t think there are one-size-fits-all rules when it comes to converting traditional quiche to crustless versions — it really depends how sturdy the quiche is. | Gluten Free + Low Carb + Keto + … I must admit that I made a few changes because I wanted to use what I had in the house. kosher salt, 3/4 tsp. Perfect dish for when my vegetarian, gluten-free friend visits! Thx. This is the first recipe of Jenn’s that I made and kept me coming back to try more. (Several readers have commented that they have made mini versions successfully.) – Another combo involves a sauteed mushroom seasoning we have on hand. I just found out that bloggers (i don’t know if you consider yourself a blogger or not but you probably get what I mean) do that often. Maybe I should add more. Absolutely delicious and a cinch to make. And what quantity? Maybe this Zucchini and Cheddar Frittata would appeal to you. Bake until lightly browned, about 5 minutes. Hi Margarita, I’ve never worked with tofu, so I can’t say for sure how it will work here. Pour the egg mixture over the cheese. Thank you for sharing your talents – so much appreciated. So tasty and a good option for any meal. Thank you. See more ideas about quiche, cooking recipes, quiche recipes. Make sure to remove all the excess liquid so that the quiche isn’t watery. What temperature should the dish be reheated at in the oven and for how long? For the spinach and gruyere quiche, what size are the pans you want to use? I have been trying to cut down on carbs but Im not the one to compromise flavour for that. Even my “where’s the meat” hubby was satisfied with this delish quiche and a salad for dinner. 3 %, Ww 3 Pt. Fabulous! Yes, you can use frozen broccoli here — just skip the step of cooking the broccoli since frozen broccoli is already cooked. You could try it with half and half — the quiche just might be a little harder to cut and serve. Thanks for another easy, great recipe. Enjoy! Another keeper, thanks Jenn. Would this quiche freeze well in separate servings? Jenn- I make lots of your recipes and they make me look like a much better cook than I really am. I made this for a work function. I don’t get many of those though ?. The flavors really shine. I have used different cheeses, usually a combination. I am wondering if I could make it in those large disposable aluminum pans. Prepared it this afternoon(while enjoying a glass of Sauvignon blanc) & served it w/ dinner. I would definately make this for a ladies lunch or anytime, really. Easy to make and nice custard texture. Hi Katie, I think you could probably get away with half & half but I wouldn’t use milk. I was short on the amount of heavy whipping cream. Remarkably light mouth feel with a delicate custard and even delicious broccoli! This quiche its so goood! I am making it ahead for the first time and have three questions. Shaz. Delicious! Jennifer I really appreciate and trust your attention to detail. Amazing-as per almost every recipe of yours I’ve tried. . Hi Penny, the sour cream will give the quiche a bit of a different flavor but a few readers have commented that they’ve made substitutions like that successfully. Thanks so much! I love this quiche! Thanks for always keeping my belly happy! To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. I craved breakfast every morning until it was gone Thank you for a delicious breakfast! I have made many quiches but this by far is my favorite. I had 5 mini portobellos so added those to the sauté pan with the broccoli and shallots. I plan to make it again this Friday for a great meatless Lenten dinner. Thank you! It’s a definite keeper!!! The first time I made this recipe, my daughter said its was the best quiche she has ever had. I added a bit more broccoli but otherwise followed the recipe exactly. Rich (but not too rich), luscious and ever so satisfying. Thank you for crafting the original recipe and for sharing your cooking talent with us. Typically a quiche is made with a pie crust, or some sort of crust on the bottom. I cooked up some bacon and crumbled it on top of the broccoli. It is firm enough to cut and the eggs cooked perfectly. Amazing food all the time. Don’t forget to pin this postto save it for later! No gruyere cheese, so used coastal cheddar. I will probably try cheddar next time because I always have that on hand. Hi Max, you could try it with diced bacon or ham in place of the broccoli. Thank you, Jenn. Let cool for about 10 minutes, then slice into wedges and serve. What is the best way to warm this up (temp and time)? the temperature, as the general rule for cooking in a convection oven is to reduce the heat by 25°F. I made this recently for the breakfast buffet for an adult community engagement/leadership class I am the director for. Evenly spread the broccoli in the dish and top it evenly with the ham. Baked in a countertop oven at 325, and then turned down to 300 after 30 minutes since I used a glass pie pan. Hi Jen, my work is having a breakfast potluck meeting on Thursday. This broccoli quiche recipe includes cheese and eggs. Can this be made in muffin tins and is so, how long would you suggest cooking them? Since I used the last of my Gruyere for your mac and cheese the other night (also delicious), I used sharp cheddar. I did not make any changes. Going to make it again but maybe try different cheeses, add different veggies, thanks for the recipe!! That adjustment would make it a very friendly Weight Watcher Recipe for those dieting. Whether you serve it for brunch, dinner, or any time in between, it’s worth every single calorie. It held together and turned out well. Just one more foolproof blue ribbon recipe from your vast collection. This quiche was a hit with my whole family! My question is whether it is necessary to pre cook the broccolli? No noticeable effects. Thanks Jen! I host Easter and make 4 quiches. I’ve made this recipe a dozen times and it’s always a hit. ), Can i use carnation milk instead of heavy cream. My go-to quiche recipe from now on. And heavy cream and whipping cream are very similar but have different levels of milk fat. I prepared exactly per the recipe and it came out creamy and so flavorful. Thank you, Once upon a Chef! Can a package of frozen broccoli (10 oz. I’m having friends for brunch on Sunday and saw this recipe, so made a test run last night. Wow! It was a big hit! Sure, Hildy, as long as it doesn’t have a removable bottom. It may take a tiny bit longer in the oven so just keep a close eye on it. I am making 5 quiche for a baby shower and wanted to mix it up! My husband enjoyed it too. Thank you! I’ve made this several times, and it’s really good. Christina L. Can you substute half and half for the heavy cream without ruining the quiche? Next time I think I will add cooked sausage to satisfy my husband, but it doesn’t really need it. (I substituted minced red onion and garlic for the shallots.) Hi Jenn, I have to write to say that my DH loved this and he’s not a quiche lover. It’s both delicious and convenient. I doubled the recipe and it was enough for 3 regular pans. Didn’t even miss a crust. Don't replace the swiss, and don't forget the parmesan/mayo topping. I’m in my 80’s and have ALWAYS had an aversion to using CREAM (except in chocolate truffles, LOL). Made this exactly as written, it was delicious and very easy! I bring it to work – everyone loves it. If you have any suggestions, please advise. We’ve made this many times, adding whatever veggies, meat and cheese that we have on hand. If so, what amount of each would you recommend? Second, what would you suggest for reheat instructions? Love this quiche recipe. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Hi Lorraine, I think you could get away with half and half here. I made this today with asparagus and mushrooms. Magnificent! Made this last night for dinner. Love your recipes. My 2.5 year old loved this! Hi Kodie, Glad you liked this! Hope that clarifies. The Gruyere made all the difference. Sure, Taryn – just skip the step of cooking the broccoli since frozen broccoli is already cooked. Wouldn’t change a thing, thank you for a great recipe. I’ve made this a variety of ways from the way the recipe reads, to adding chopped kale, green chiles, bacon, etc. Bought your book. I’d use a 10 oz. Hi Adele, I think you could get away with using half and half here, but I wouldn’t recommend milk– sorry! Thanks. Made it with a smoked Gruyere and no-fat Half & Half, and it was heavenly. I used sharp cheddar instead and it turned out AMAZING and so yummy. Excellent quiche! And I do think this would work in a cast iron skillet. Enjoying a slice of quiche while typing up this review. I had cooked them both off- andI forgot all about the other one that I had wrapped well and placed in the freezer. Sure, Dawn, those tweaks will still give you a good finished dish. My quiche turned out really well, but it took only 50 min to bake. No changes were made. Great week night meal! Question, can I swap frozen SPINACH for the broccoli? Dry ingredients listed in ounces? As with any quiche, the oven temperature is key. Would like suggestion about tasteless gruyere though. Jenn- This recipe’s fantastic! I put the bag in the fridge the night before to thaw and I don’t add any water when adding to the shallots. Add milk, mustard, salt, and pepper. This quiche comes out thick, cheesy and delicious. This classic pairing of broccoli and cheddar is always a hit! Thank you for sharing!!! I’m an even bigger fan of your cookbook and constantly find myself going to it for great recipes! Jennifer, I made the quiche for my wife this morning and we both loved it! This was delicious! Light, fluffy, easy & delicious! This quiche was delicious and easy to make. I’d love to hear how it turns out if you make the quiche this way! I love your recipes. I would not change a thing. I used fresh broccoli and havarti as this is what I had on hand. I loved the gruyere cheese, and love the low carb as this is our new way of eating to keep healthy. Thanks Jenn. My family of 15 loves it being crustless as it is lighter and tastier! I love it and so do all the people I’ve made it for. Sautéed onions in bacon grease them added to egg mixture with gruyere and Cheddar cheese, salt and pepper to taste, baked it 325 degrees for one hour. Watch the video below! I made your broccoli quiche without changing anything and it was delicious and very filling. I am a low carber so it is even better that it is crustless! Yes No No Preference. Yes, Carol, I think you could get away with that. Thank you. Thanks. I paired it with your carrot salad as suggested and because I had to use up some of the 10 lbs of carrots I had to buy as there were no smaller packets available. Skip. Great, easy recipe! So, frozen spinach instead of broccoli (although next time I’ll try it your way), used whole milk mixed with fat-free Greek plain yogurt to replace the heavy cream and the cheese was what I had on hand, as previously mentioned. This recipe is incredible. Made this for dinner last night and it was excellent, a delicious dish. I think the broccoli will lose its bright green color either way, but it will definitely be more crisp. We’ll definitely make this quiche again! Or should I keep the proportions the same?Would you still put the gruyere on the bottom – or the spinach on the bottom. I made this Quiche today and we all loved it! So glad your family is enjoying the recipes, Angela! I substituted a combination of monterey jack and medium cheddar cheese for the Gruyere (Gruyere very expensive and not my favorite cheese anyway). If so, would you recommend chopped or spears, and how would you cook the broccoli, so most of the liquid is cooked off? This is actually the best quiche I’ve ever made… I was hunting for a keto friendly recipe… it was so good …. How would one go about changing this to a classic quiche Lorraine? Will def make again! Great recipe and very flexible, love it! I made the crustless broccoli quiche and although everyone loved it, I was very unhappy that there was quite a lot of water in the bottom of the pan. Hi Mary, out of those two quiches, you could make either without the crust but I’d recommend the Spinach & Gruyere Quiche over the Leek and Parmesan — it’s a bit more substantial. Let’s live dangerously. Hi there…thank you for the lovely and easy quiche. Personal fave. Make sure all the water is evaporated from the broccoli, which it clearly states in the recipe. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. My husband said ” This is probably one of the best things you have ever made- its light, creamy and delicious” And best of all- it was easy to make. Crustless spinach quiche and crustless zucchini quiche … I also add cauliflower in with the broccoli. I added a few slices of bacon crumbled with the hopes of enticing my two school aged kids. Just so so delicious! I realize that a custard is NOT a custard without cream. Can you give me some receipts with sausage. When she asks “what’s for dinner” and I say quiche, she gets a huge smile on her face. Baked them for about 35 minutes. Please LMK how it turns out~. It is delicious. I only had frozen broccoli, and it came out a bit more watery than I think it would have if I’d used fresh broccoli. I used sharp cheddar because that’s what I had on hand and it was delicious! This quiche is excellent! If I can make it in a larger dish, how long would I cook it? Hi Jenn, I’m wondering if this could be made with a sliced potato crust? Thank you! Jenn – Do you have any suggestions for other vegetables that could be substituted for the broccoli? The next time I will use gruyere to make a comparison. This is the 8th recipe I have made and I will receive your cookbook within the week. Super silky, creamy, light and still easy to cut! While broccoli is cooking, crack eggs into a medium sized bowl. I made it for my book club and it disappeared quickly. I will try again and see what happens. – I’ll top off the prepared quiches (prior to baking) with some chopped up mushrooms and a sprinkling of paprika. Can you tell me where I went wrong? It’s so creamy! If you used ½ and ½ or milk, it will end up watery. One suggestion? Would this recipe work with diced bacon or ham instead of broccoli or other vegetables? Did not miss the crust and it was EASY! I usually use left over broccoli and add some crumbled bacon. broccoli florets, 1/4 tsp. Really lovely, creamy deliciousness! You’ve made cooking fun. Didn’t change a single thing. Putting it into a quiche is genius! Thanks, Jenn. I have made it as written and I have also made it adding pancetta. No cream so I made a substitute out of milk and salt-free butter. The aroma coming out of the oven was so tantalizing. Anne. Everything else was the same. This recipe here provides some nice guidance for the potato crust. Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs — and the cheesy custard is the best part anyway. It’s delicious I made it in smaller portions to share and eat throughout the weeks. Hi Jen, I have been making your quiche recipes for the past year; with the crust and without crust. I love that it only calls for 1/3 cup of cream. The only thing I changed was the type of cheese in order to use what I had on hand; I used Sargento’s “4 State Cheddar Cheese Blend”………..it turned out wonderful. Then pour the egg mixture over the cheese. Glad it turned out well, Mary — and so happy you’re enjoying the recipes! Thanks for all your great recipes! Made exactly as written for first go around and will continue to do so except changing up veggie for variation. Use a deep dish pie pan (which I did not have) and I had to spoon off some mixture before baking. I also had the paprika and salt in. I bring it to work and everyone loves it. You can be sure that you will not feel the absence of the crust here because you will be all too distracted with the deliciousness of the custard. I do think you can get away with half and half here. Hi Shaz, So glad you like the recipes! Are there any possible substitutions that might at least cut some of that bad fat? I made the recipe but made it in a cupcake pan. One question: why can’t we brown/caramelize the shallots a bit? Bake the crustless quiche for 50-55 minutes, or until the center is … Just made the broccoli quiche. Hi Jenn, If I use a frozen pie crust, does it change the recipe? This reheats beautiful, looks scrumptious and is easy to make. Cook Time 35 minutes. Use fresh or frozen Swiss chard in this great tasting quiche. Glad you like the quiche and thanks so much for purchasing the cookbook! They may be a little challenging to remove; an offset spatula would work well. I think my oven may be a little too warm. Thank you! I made this with a can of full fat coconut milk to cut down on the dairy and it was phenomenal!!! Thank you for delicious and easy to prepare recipes. I will definitely make this again. I used extra bold cheddar cheese. Can you use milk in place of heavy cream to reduce the fat? Hi Jenn, am looking forward to trying this delicious-sounding quiche! For years I have made a crustless quiche, but have found it to be a bit heavy. The custard is creamy and soft and the flavor is so yummy. Hi Joanie, Typically heavy cream and half and half would be interchangeable for quiche but I worry about it here because there’s no crust. I made it exactly as the recipe said. pkg.) Husband raved and raved. Thank you, Jenn! I need to make a broccoli cheddar quiche for 300 people (yes 300) this weekend. Hi Jenn: Made this Quiche for dinner last week and it was just so perfectly delicious. Sprinkle the Gruyère over top. (And yes, the carrot salad can be made a day in advance.) Preheat oven to 350° F (177° C). I subbed onion for shallots and cheddar cheese for gruyere one night when I needed a quick dinner! I love quiche but had never made one. Or will that impact the consistency? Just keep the ratio of veggies to custard the same – cook and season the zucchini before adding it. Wouldn’t that add a nice flavor? Place oven rack in lowest position of oven. I used to make quiche all the time, but stopped making it because i was never happy with the crust. I used a 12 oz bag of steamed frozen broccoli florets drained well. It is perfect for low carb and keto diets. Any suggestions for a couple of sides that would pair well with it? Thank you for sharing your passion. Hint: Use a French Gruyere~Trader Joe’s has one that is excellent. Thanks! I love quiche and I did not miss the crust. No … How to make a crustless quiche. Total Carbohydrate Can I use milk or half and half instead of heavy cream. Thanks Jenn! I love making pie crust and quiche, but this recipe has become my go to recipe. I just made this tonight, super super easy, added sautéed onions in bacon grease, used 2 bags 10oz frozen broccoli, 8 extra-large eggs and 2 cups heavy cream, mixed all very well, poured into deep-dish pie plate, pressed the broccoli down and to the sides of pie pan, added crumbled cooked bacon. Could I substitute aspargus as I have an ABUNDANCE from my garden?? Thank you. I think you could get away with half & half in place of the heavy cream here, but I wouldn’t recommend milk – sorry! Please let me know how it turns out if you try it again — and btw, if you’re ever dealing with an undercooked quiche situation, you can always pop it right back in the oven to continue cooking :). Just made it this morning. I did not miss the crust. It was so decadent and had a beautiful texture!! I love this recipe!! https://www.food.com/recipe/crustless-ham-and-cheese-quiche-187283 I also appreciated the tip on baking at a lower temp; had not known that before. Get new recipes each week + free 5 email series. Do not brown. It was delicious. Thanks Jenn! So delicious! This was perfect. Same goes for sausage. Thank you! Did you replace the entire 1 3/4 Cup Heavy Cream with the exact same amount of Greek Yogurt OR did you do a combo of the two? I am having a bridal brunch and want to serve individual servings of food. If you want to add a crust, I’d reduce some of the ingredients: I’d use 4 eggs, 1-1/4 cups cream, 3/4 teaspoon salt, and 1 cup of cheese. . I made it the day before a family dinner and heated it up for 30 minutes @ 350F before serving it. Thanks! The pans are 9 inch – deep dish Should I put the spinach on the bottom? My quiche was very watery. box of frozen chopped spinach. Hi, Jenn! I was testing it partly to try to find more Company worthy breakfast ideas……I found it would be great for company, but also just for a nice Weekend Breakfast/Brunch since it is easy to make. In a large pot of boiling, salted water, cook broccoli … If I wanted to do, say sausage and mushroom, would you change anything? Thank you, Cathy! Well, the result was a delicious, creamy, cheesy broccoli quiche. Delicious. Absolutely Delicious! Hope that helps! I have made it numerous time and have also passed this recipe onto friends. For the broccoli, I used fresh broccoli and drained it until there was no water. I only have sour cream and 2% milk. I made with cheddar and green onion instead of shallot and Gruyere and it was still delicious!! I’ve been using lactose free whipping cream. This was awesome! Garlic and Broccoli Quiche Madeleine Cocina. I didn’t have a deep dish so I reduced the eggs to four and only put 1 Cup of heavy cream. My husband enjoyed the leftovers reheated for lunch. Enjoy! Thank you for your response. Thank you, Chef for another amazing recipe. Also, is it possible to substitute part of the cream with fat-free half & half? Crustless Broccoli Quiche is lightened up and healthy version of traditional quiche without the pie crust fuss and extra calories. Some minor modifications: broccoli was already steamed so I just sauteed the shallots in butter; half & half instead of full cream, and doubled the recipe. The crustless quiche is excellent, easy to make and flavorful! I’ve made this twice for different gatherings and it was very well loved. Finally, this quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed. Hi Karen, You can get away with 1/2 & 1/2 here. unsalted butter, plus more for greasing the pan, broccoli florets, cut into 1-inch pieces or smaller, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, http://www.cookinglight.com/food/vegetarian/sweet-potato-quiche-crust. Hi Cleo, I wouldn’t reduce the number of eggs in this as the quiche really needs them to provide structure. I am curious, do you monitor comments at all? Thanks for this great recipe:). Cheers, Joseph Pabst. Will try again. Add the 10 oz. Everyone wanted the recipe. Can you make this with a cast iron skillet? Hope that helps! Why so much cream? Bake for about an hour, or until the custard is set and the top is golden brown. I just bought your cookbook and I’m looking forward to trying more recipes. So thank you, Jen! Yes, Kodie, I’d start with the spinach. Hope you enjoy! It is your first recipe I have tried so my daughter and husband are anxious for me to try your suggestions. I also used mostly gruyere and some cheddar. I made this and it is easy and delicious! I used 4 eggs and reduced the other ingredients proportionately, as it was just for 2 of us. Ingredients. Made this for company brunch over the weekend and it was a smash hit. And what’s a “pinch” of nutmeg? Please LMK how it turns out that way! Excellent low carb quiche . It is delicious!! I agree with Holly, we don’t miss the crust at all. I made two of these two months ago. Thank you for sharing your gift of cooking with others like me who need help! I don’t know what I’m doing wrong, but it always tastes delicious anyway! Traditionally, quiche has a crust and a frittata does not (unless you are making crustless quiche, of course). Thank you! You could also do fresh fruit. LOVE this recipe! they really turned out perfect! Sure, spinach should work here. The custard is so heavenly and it had a wonderful flavor. Thank you so much for this amazing recipe. Last updated Nov 20, 2020. And any veggies to avoid for putting into quiche due to water content? I’ve loved everything of yours! Yes, Kara, I think that’s doable. paprika, 3/4 tsp. (If you measured it, it would be somewhere between 1/16 and ⅛ tsp. Sprinkle the cheese over top. Substituted sour cream for cream, and used extra-aged Irish cheddar. It is very rich and cheesy. Also, is heavy cream the same as whipping cream? Guess what? Please LMK how it turns out! Thanks for your recipes. Glad you like the quiche! I used a 10 oz bag of baby spinach that I chopped up because that’s what I had. Would it work? I own the cookbook and have made many recipes from it and the website and I have never been disappointed! Hi Vee, glad to hear the spinach quiche turned out well. The water is used for this quiche to help cook the broccoli but it’s not necessary for the spinach quiche (and sauteed minced garlic would be a nice addition). It’s a good change from serving meat. I’m just about to make this? Thanks for another great recipe. I’ve made other broccoli quiches but this was by far the best. While I think it would work, it won’t be super sturdy as the broccoli adds some firmness to the quiche. Like the crustless idea. She was a busy woman, so she skipped the crust and often baked the filling in individual ramekins in advance. The crustless broccoli quiche is a WOW! Also, would the cooking time change? Glad you like the recipes, Lindsay! lol! As it was just my partner and me, I was able to share it with my friend, my housekeeper and my dog walker(I have a Dachshund named Orik). Hope that clarifies! Thanks for sharing your recipes! oregano, and about 1-1.5 tsp. Had more guests than expected so I made them in muffin tins, baked for about 30 minutes. I was surprised at how well the slices held together. Judy Patrick, Greenville, SC. Anne, For lactose intolerant family, what can I substitute for the heavy cream? I may be getting in over my head, but a healthier choice would be nice to have available for our Ladies Retreat. Keep up the hard work. Hi Jenn, Adore all your recipes as written, but wondered if I could substitute chicken stock for water? Bake time may be a little different but probably not much so just keep a close eye on it. It is rich but balanced with a green salad, perfect combo. Delicious! I’ve never tried this with Greek yogurt, so I can’t say for sure how it will turn out, but suspect it will work. for an hr. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hi Anne, I’m not familiar with thickened cream. My daughter made this quiche when we visited her. It was a big hit I added a little bit of fresh spinach with the broccoli mixture but stayed at 10 oz. Maybe I used too much broccoli? PS: Good warning about the salt–just a pinch is all that’s needed. This is the second recipe I have tried from your web-site…….loved them both……I’m looking forward to trying some more! thank you for testing and perfecting this delicious recipe. I’m thinking of cutting it up into small squares and adding to my appetizer spread. Do you think this quiche could be made into “mini” using cupcake tins? Hi Jenn, Could I substitute milk or low-fat milk for the heavy cream? Thanks again! Wow. I’m thinking about doing the same for a crowd of 12-15 people and think Jen ’s quiche served that way would be a great way to go! It came out beautiful and tasted great. Also I have used 1/2&1/2 instead of heavy cream with great results. The broccoli is cooked separately and arranged on the baked quiche along with tomato wedges. Thank you! If you’re open to a different egg dish, this Spinach and Cheese Strata is baked in a 9×13 so there would be no guessing about timing. Hi Judi, So sorry you had trouble with the quiche — it really needs at least a full hour to cook, and it’s best not to use convection setting. Sure, Vee, spinach should work here. My husband does not like broccoli, could I make this with mushrooms? Hi Natasja, you could try these as muffins, but they will be quite delicate. Not concerned about calories. Broccoli Quiche No Crust Recipes 42,104 Recipes.
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