Broccoli and cheddar crustless quiche

Name: Broccoli and cheddar crustless quiche
Total time: 50 min
Cuisine: British
Ingredients: 8 eggs, large; 200ml milk; 150g mature cheddar, grated; 300g broccoli, cut into small florets; 1 red onion, finely chopped; 1 tsp olive oil; 1 tsp Dijon mustard (gluten free); 0.5 tsp black pepper

A golden, wobbly egg bake with broccoli and mature cheddar. No pastry, so it is quick and easy to slice for lunchboxes.

Time50 min
LevelEasy
Costabout £0.77 a head
Oven180°C (160°C fan)

6 servings

Ingredients

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8eggslarge
200 mlmilk
150 gmature cheddargrated
300 gbroccolicut into small florets
1red onionfinely chopped
1 tspolive oil
1 tspDijon mustard (gluten free)
½ tspblack pepper

Method

1
Heat the oven to 180°C (160°C fan). Grease a 23 cm pie dish or tin with the olive oil.
2
Steam or boil the broccoli for 3 minutes, then drain well and leave to steam dry.
3 min
3
Spread the broccoli and onion over the base of the dish with two thirds of the cheese.
4
Whisk the eggs, milk, mustard and black pepper together and pour over.
5
Scatter with the rest of the cheese.
6
Bake for 30 to 35 minutes until risen, golden and set with just a slight wobble in the middle.
35 min
7
Rest for 10 minutes before slicing. Good warm or cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.