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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crustless Broccoli Quiche Recipe

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This recipe for Crustless Broccoli Quiche, by , is from Don't Forget to Add Water , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim May


1 tsp extra virgin olive oil
1/2 chopped white onion
4 eggs (large)
1 cup cream (light)
1 cup shredded cheddar cheese
1/2 cup water
1/4 tsp thyme
1/4 tsp oregano
1/2 tsp salt
1/4 tsp peppr
1/4 tsp rosemary (optional)
1 pound broccoli

Preheat oven to 375

Brush a 9 or 10 inch pie plate with extra virgin olive oil or spray with Pam.

Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, ,about 3 minutes. Transfer to a medium bowl and let cool.

Add eggs to onion and lightly beat. Whisk in cream, 1/2 cup cheese, water, thyme, oregano, salt, pepper and blend.

Cover bottom of pie plate with broccoli. Pour egg mixture over it and sprinkle with remaining 1/2 cup cheese.

Bake until a knife inserted in the middle comes out clean and quiche is golden brown. about 50-60 minutes




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