BACON BROCCOLI CHEDDAR CRUSTLESS QUICHE
The freezer in my house is quite overflowing currently, you people. So one day, I decided to use some frozen food items and came up with the Bacon Broccoli Cheddar Crustless Quiche. The good thing was that there were broccoli florets (a food staple for the freezer), bacon, and cheddar from my fridge. The other easy ingredients for the Bacon Broccoli Cheddar Quiche are the staples of the refrigerator (eggs, milk, eggs Parmesan). This can be a perfect last-minute breakfast, brunch, or dinner!
BACON IN THE FREEZER??
I store bacon on my shelves for bacon emergencies. No, I’m kidding. Bacon is among those ingredients that I prefer to incorporate into recipes in small quantities to give a kick of flavor. When I purchase a package of bacon, I cut it in strips into three or four pieces (depending on whether or not it’s 12oz. or 16oz. packaging) and then put them in the freezer bag. This way, I can pull out the 4oz. The piece at any time I need it. I place it in an unfrozen skillet and cook on medium-low heat until the strips are thawed enough to be separated before eventually turning crispy and brown.
CAN THIS QUICHE BE BAKED IN A MUFFIN TIN?
Egg-based dishes such as this can be baked well in muffin tins. However, I’ve never tested the broccoli cheese quiche inside the muffin tin, and cannot provide a precise baking time. The baking time could be less (around 20-30 mins). Remember that you should remove them when they’re puffy and slightly brown.
CAN CRUSTLESS QUICHE BE FROZEN?
You can indeed make quiche without crusts, but they leak a little water when they are reheated and then thawed, so if you’re allergic to these kinds of things, freezing isn’t a choice for you. The Bacon Broccoli Cheddar Quiche will remain at room temperature for approximately four days.
IS CRUSTLESS QUICHE THE SAME AS A FRITTATA?
Yes, they do differ in texture and cooking techniques. Quiche is a custard-baked mix of milk, eggs, and cream. It has a more soft, delicate custard-like texture. Frittatas are cooked eggs that are more firm in texture. Frittatas are cooked on the stovetop and are finished with the final couple of minutes cooked in the oven, while quiches are made in the range and only.
INGREDIENTS
One lb. frozen broccoli florets ($2.10)
Four oz. bacon ($1.43)
Four large eggs ($1.08)
1 cup of milk ($0.31)
1 cup grated Parmesan ($0.41)
1/4 teaspoon seasoning salt* ($0.03)
Four oz. medium cheddar shred and divided ($0.95)
INSTRUCTIONS
Remove the broccoli florets from the freezer so that they can begin to defrost. Set the bacon on a pan and cook it over a medium-low flame until it is crispy and brown. Transfer the bacon onto an unlined plate to drain, and pour most of the grease into the cooking pan.
Increase the heat in the skillet to medium-high, adding the broccoli leaves. Cook them in the leftover bacon grease until they’re not frozen anymore. Transfer the broccoli onto the cutting board. Chop the broccoli into smaller pieces, bite-sized pieces.
Start preheating the oven to 350oF. In a medium-sized bowl, mix together the eggs and milk. Add the Parmesan and seasoning salt.
Paint a 9-inch pie plate in non-stick cooking spray (or butter if your preference). Add the chopped broccoli to the dish with the other half of the cheddar shredded. Sprinkle bacon on the top. Mix all the cheese and bacon.
Place the pie dish on a baking sheet to allow an easy transfer into and out of the oven. Pour the egg and milk mixture over the broccoli, bacon, and cheddar inside the dish. Serve with the remaining shredded cheddar.
Bake the quiche without a crust for 50 to 55 minutes or until the center is puffy and golden brown on the edges. The crustless quiche should cool slightly before cutting it into eight pieces before serving.
