This roasted broccoli bacon crustless quiche with cheese and chives is a simple but flavorful dish to enjoy any time of day!
3 strips bacon
4 cups broccoli florets (625 grams, about 1 large head)
2 tablespoons olive oil
Swiss cheese, shredded (226 grams)
5 large eggs
¾ cup whole milk (180 ml)
¼ teaspoon coarse salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh chives
Preheat oven to 180C
Line a sheet pan with foil and place strips of bacon on top. Cook bacon in the oven until browned and crispy, about 15 minutes. Transfer bacon to a plate lined with paper towels to drain. Roughly chop.
Toss broccoli florets with olive oil and sprinkle lightly with salt and pepper. Spread out on a second sheet pan and roast in the oven until fork-tender and brown on the edges, about 20 minutes, stirring once. (Broccoli and bacon can be cooked in the oven at the same time or separately.)
Grease an 8 or 9-inch pie dish or round baking dish with non-stick spray or line with parchment paper. Add the roasted broccoli, chopped bacon, and shredded cheese.
In a separate bowl, whisk together the eggs, milk, salt, pepper and chives. Pour over the broccoli mixture and gently press down with the back of a spoon so that it's all in an even layer.
Bake for 40-45 minutes until a knife inserted into the center comes out clean and the edges are golden brown.
Let cool at least 15 minutes before serving. Can be served both warm or at room temperature. Store leftovers in the fridge.
This recipe is from Completely Delicious