A couple years ago, when I was finishing up my Master’s at Syracuse University, my mom came to visit and help me move out. There’s something about moms where they can rummage through your fridge and find random ingredients then turn those random ingredients into deliciousness. Somehow, while I was packing up my things, my mom made this crustless quiche. It was amazing.

This morning was a crustless quiche kind of morning. I’m missing a couple ingredients – namely the right kind of cheese – but I was able to improvise.

Crustless Broccoli Quiche Recipe 

Ingredients

1 cup milk
2 eggs (I used egg substitute
½ package chopped, frozen broccoli
½ cup grated Mozarella cheese
¼ lb shredded cheddar cheese (or 5 slices American Cheese, squared)
¼ cup and 2Tbsp biscuit baking mix
2Tbsp butter, softened
 

Directions

Preheat oven to 375°
Grease a cupcake pan
Beat eggs, milk, biscuit mix, butter and Mozarella
Stir in broccoli and cheddar cheese (or American Cheese)
Pour into cupcake pan
Bake for 40-50 minutes (until eggs are set and top is golden brown)
 
 

 Servings: 4

 

Nutrition Information: Cals 158. Carbs 8g. Fat 10g. Protein 10g. Sodium 239. Sugar 4g.