GLUTEN FREE BROCCOLI CHEDDAR QUICHE RECIPE – SOUTHERN TEA PARTY RECIPES CONTINUED

Posted by Bryna Bear aka Gluten Free Baking Bear

     I converted this Broccoli Cheddar Quiche recipe into gluten free from a Martha Stewart recipe.  For the Southern Tea Party, I made individual mini quiches that are neater to serve and easier to eat than slices from a whole pie. 

     This recipe is absolutely delicious as written.  It contains cream and full fat cheese.  I know that these days many people want to cut calories in foods by using reduced fat ingredients and some cannot eat dairy at all.  To save some calories I decided not to make a crust.   The low fat and dairy-free versions will be good, it just won’t have that wonderful flavor from the butter and cream.  If you make this dairy-free the milk/cream can be replaced with non-dairy milk, the butter with margarine, and the cheese with a non-dairy cheese. To boost the flavor in the dairy-free quiche I would add more sautéed onions and or some onion powder.

GLUTEN FREE BROCCOLI CHEDDAR QUICHE

Ingredients

2 Tbs.	Unsalted Butter
2 cups	Chopped Yellow Onion
6 large	Eggs
¾ cup	Heavy Cream
¾ cup	Broccoli Florets
1 cup	Grated Cheddar Cheese
To taste	Sea Salt and Pepper
¼ cup	Fresh Parsley, Chopped (for garnish)

Directions

     Preheat oven to 375 degrees.

     Line a muffin pan with paper or foil cups.  Spray cups with non-stick spray.

     In a large skillet melt butter over medium-high heat.  Add onion and broccoli florets, season with salt and pepper. Sautee until the onions are lightly golden and the broccoli is tender, about 10 minutes.

     In a bowl add eggs, cream, ½ tsp. salt and ¼ tsp. pepper and whisk to combine.  Add the onions and broccoli and mix well.

     Fill muffin cups 2/3 full and top each cup with some grated cheddar cheese.

     Bake until the center is just set, about 20-25 minutes.

Baked mini quiches cooling on a rack.

     Serve warm or at room temperature. 

     You can make this ahead and store in the refrigerator for up to 3 days. For longer storage, freeze the freshly made quiche and thaw or reheat when ready to serve.

GLUTEN FREE BROCCOLI CHEDDAR QUICHE Ingredients 2 Tbs. Unsalted Butter 2 cups Chopped Yellow Onion 6 large Eggs ¾ cup Heavy Cream ¾ cup Broccoli Florets 1 cup Grated Cheddar Cheese To taste Sea Salt and Pepper ¼ cup Fresh Parsley, Chopped (for garnish) Directions Preheat oven to 375 degrees. Line a muffin pan with paper or foil cups. Spray cups with non-stick spray. In a large skillet melt butter over medium-high heat. Add onion and broccoli florets, season with salt and pepper. Sautee until the onions are lightly golden and the broccoli is tender, about 10 minutes. In a bowl add eggs, cream, ½ tsp. salt and ¼ tsp. pepper and whisk to combine. Add the onions and broccoli and mix well. Fill muffin cups 2/3 full and top each cup with some grated cheddar cheese. Bake until the center is just set, about 20-25 minutes. Serve warm or at room temperature. You can make this ahead and store in the refrigerator for up to 3 days. For longer storage, freeze the freshly made quiche and thaw or reheat when ready to serve.

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