Broccoli Quiche, Crust-less

I make quiches several times a month, crust-less ones, because I'm always watching the carbs, and because they're so easy, healthy, and economical.  


Quiches are basically 2 cups of anything (veggies and/or meat or seafood) milk, cheese, eggs and seasoning baked in a pie shell or crust-less by using a 1/2 cup of Bisquick in the mixture. This is a tasty vegetable pie.


Quiche makes a good breakfast, lunch or dinner and easily feeds 4-6.  I keep fresh or frozen broccoli on hand at all times for a side veggie, broccoli soup, or for this quiche.

Broccoli Quiche, Crust-less
2 cups chopped broccoli (or cauliflower works well, too)
1/3 cup chopped onion
1/3 cup chopped bell peppers, green or red
1 cup shredded Cheddar cheese, 4 oz.
1/2 cup Bisquick
1 cup milk
2 eggs
salt and pepper

Heat oven to 400. Spray or butter 9-inch pie plate.
Cook frozen or fresh broccoli until tender, in steamer or in boiling water and drain (about 5 minutes).

Mix broccoli, cheese, peppers, and onions in bottom of pie plate.  Mix and blend remaining ingredients then pour into pie plate.  Bake 30-35 minutes uncovered until golden brown and "set." Test by inserting knife or toothpick in center until it comes out clean.  Let rest 5 minutes and serve. Serves 4 - 6

Estimated Cost:: $3.20;  .80 cents a serving or less.

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