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.
GLUTEN FREE
BROCCOLI CHEDDAR QUICHE
Ingredients
2 Tbs.
|
Unsalted Butter
|
2 cups
|
Chopped Yellow Onion
|
6 large
|
Eggs
|
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)
|
Directions
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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