This roasted broccoli bacon crustless quiche with Gruyere cheese and chives is a simple but flavorful dish to enjoy any time of day!
Course Breakfast
Cuisine American
Prep Time 40 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr20 minutesmins
Servings 8servings
Calories 188
Author Annalise Sandberg
Ingredients
3strips bacon
4cupsbroccoli florets(625 grams, about 1 large heads)
2tablespoonsolive oil
4ozGruyere or Swiss cheese, shredded (226 grams)
5large eggs
¾cupwhole milk(180 ml)
¼teaspooncoarse salt
¼teaspoonground black pepper
1tablespoonchopped fresh chives
Instructions
Preheat oven to 375°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. (Broccoli and bacon can be cooked in the oven at the same time or separately.)
Grease an 8 or 9-inch pie dish or round baking dish with non-stick spray or line with parchment paper. 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.