Sundried Tomato and Broccoli Quiche

Let me say easy-peasy.  Crustless quiches are the bomb, and so easy to make.  Try this spin, savory, satisfying with just enough of a tang with the sun dried tomatoes.  

What You'll Need:

6-8 eggs, beaten

2 c fresh broccoli

1/4 c sun dried tomatoes, chopped  

4-6 ounces goat cheese

coconut oil

salt and pepper

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Grease a pie pan with coconut oil.

Heat oven to 350*

Meanwhile, steam broccoli.  Your goal is to cook out the water so that your quiche doesn't end up getting mushy.

Pour cooked veggies into pie pan.  Cover with whisked eggs.  I recommend starting with 6 eggs, and adding 1 or 2 if you need to.  

Top with cheese, salt, pepper.

Bake for 35-40 minutes, or until a toothpick comes out clean.   Serve with a side of freshly dressed greens, soup, or baked hashbrowns.

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Serves 4. 

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