Crustless Broccoli Cheddar Quiche

Crustless Broccoli Cheddar Quiche
  • 6 eggs
  • 1 1/2 c. Greek yogurt
  • 1 c. + 2 TBSP shredded Cheddar cheese
  • 1 large yellow onion
  • 4 TBSP oil
  • 2 1/2 c. broccoli florets
  • 1/4 TSP nutmeg
  • 1/4 TSP black pepper
  • 3 small tomatoes, sliced thin (optional)
In a large bowl or in a stand mixer, add the eggs, yogurt, nutmeg, and pepper, beat for 1 minute until completely incorporated. You can also do this by hand, but I find when using the mixer the quiches come out lighter. Next add in the cheese (sans the 2 TBSP) and beat until incorporated. In a pan over medium heat add half of the oil and saute the onion until translucent, place in a separate bowl. Next saute the broccoli in the remaining oil until it’s bright green, about 3-4 minutes. Add it to the same bowl as the onion. Spray a large casserole dish with nonstick spray, pour the onion broccoli mixture into the pan, distributing evenly. Pour the egg and cheese mixture over top. Sprinkle the remaining 2 TBSP of cheese over the egg mixture, top it with tomato slices. Bake in a 350 degree oven for 45 minutes, let sit for 25 minutes, or until it sets before serving.