Crustless Broccoli and Ham Quiche

I had a couple heads of broccoli from our CSA box a little while ago, and based on my meal plan for the coming week I didn't need it for dinner so it got me to thinking what else could I use it in? I haven't made a whole lot of breakfast dishes lately, so my mind went to quiche! Broccoli, ham, and cheese is such a perfect combination. And I just love how versatile quiche is - mix and match your vegetables, proteins, and cheese flavors for endless possibilities. Use up whatever is in the fridge - it's a great "kitchen sink" vessel!

Quiche is great served warm straight from the oven, or place it on a buffet for brunch at room temperature. Serve it alongside a fresh, light salad, some breakfast potatoes, or some sliced fruit! It's a wonderful dish to mix and match with depending on your mood, taste, and what you have on hand.

I have found I really prefer a crustless quiche - it's so much lighter to me. (Ok, and honestly, way easier too!) This is a easy, creamy, wonderful dish to start the day with - enjoy with your morning coffee, tea, or mimosa!

Crustless Broccoli and Ham Quiche 

2 tablespoons butter
1 small white or yellow onion, finely diced
2 small heads of broccoli, florets only, cut into 1-inch pieces or smaller
1/3 cup water
3-4 oz ham lunch meat, diced
1 teaspoon salt, divided
6 large eggs
1 3/4 cups heavy cream
1/4 tsp nutmeg
1/4 teaspoon cayenne pepper
1 1/2 cups shredded sharp Cheddar cheese

  1. Preheat oven to 350 degrees. Spray a deep pie pan with nonstick cooking spray and set aside.
  2. In a large nonstick skillet, over medium to medium-high heat, melt the butter and saute the onions for about 8-10 minutes until they begin to soften. Add in the broccoli florets, 1/4 tsp salt, and 1/3 cup of water. Stir and saute for another few minutes until the broccoli is al-dente.
  3. In a medium bowl or large cup measurer, combine the eggs, heavy cream, nutmeg, cayenne pepper, and the remaining salt. Whisk together until smooth.
  4. Spread the onions and broccoli into the prepared pie plan and sprinkle the diced ham over the top. Sprinkle cheese over vegetables and meat and then pour the egg mixture in.
  5. Bake in the preheated oven for about 45 minutes, until custard is fully set.
  6. Allow to cool for about 10 minutes before slicing and serving. 
  7. Can be served warm or at room temperature.
Recipe adapted from Once Upon a Chef

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