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Monday, January 28, 2013


Posted by Bryna Bear aka Gluten Free Baking Bear

     I converted this Broccoli Cheddar Quiche recipe into gluten free from a Martha Stewart recipe.  For the Southern Tea Party, I made individual mini quiches that are neater to serve and easier to eat than slices from a whole pie. 
     This recipe is absolutely delicious as written.  It contains cream and full fat cheese.  I know that these days many people want to cut calories in foods by using reduced fat ingredients and some cannot eat dairy at all.  To save some calories I decided not to make a crust.   The low fat and dairy-free versions will be good, it just won’t have that wonderful flavor from the butter and cream.  If you make this dairy-free the milk/cream can be replaced with non-dairy milk, the butter with margarine, and the cheese with a non-dairy cheese. To boost the flavor in the dairy-free quiche I would add more sautéed onions and or some onion powder.

2 Tbs.
Unsalted Butter
2 cups
Chopped Yellow Onion
6 large
¾ cup
Heavy Cream
¾ cup
Broccoli Florets
1 cup
Grated Cheddar Cheese
To taste
Sea Salt and Pepper
¼ cup
Fresh Parsley, Chopped (for garnish)

     Preheat oven to 375 degrees.
     Line a muffin pan with paper or foil cups.  Spray cups with non-stick spray.
     In a large skillet melt butter over medium-high heat.  Add onion and broccoli florets, season with salt and pepper. Sautee until the onions are lightly golden and the broccoli is tender, about 10 minutes.
     In a bowl add eggs, cream, ½ tsp. salt and ¼ tsp. pepper and whisk to combine.  Add the onions and broccoli and mix well.
     Fill muffin cups 2/3 full and top each cup with some grated cheddar cheese.
     Bake until the center is just set, about 20-25 minutes.
Baked mini quiches cooling on a rack.
     Serve warm or at room temperature. 
     You can make this ahead and store in the refrigerator for up to 3 days. For longer storage, freeze the freshly made quiche and thaw or reheat when ready to serve.


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