Skillet Baked Broccoli Tomato Quiche












  
Here's the latest installment in our informal series of quiches.  They all aspire to achieve the magic combination of attributes:  Ease of preparation (this one especially - it's a one skillet meal), delicious flavor, and of course lots of veggies.  Note - this crustless quiche is truly fast prep.

Prep time:  10 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
3 tablespoons olive oil
3 broccoli stems*, shredded
1 onion, shredded
4 eggs
1/2 cup milk
1/2 cup shredded mozzarella
1/3 cup shredded Parmesan
1/2 teaspoon red pepper flakes1/2 teaspoon Italian seasoning
1/2 teaspoon ground sage
salt to tastepepper to taste
1 tomato, 1/2" dice (about 1 1/2 cups) with juice (or one 15 oz. can diced tomato)

DIRECTIONS
Preheat your oven to 350F.

Heat the olive oil in a medium (8") oven-safe skillet over medium heat and sauté the broccoli and onion, stirring occasionally, until tender, about 15 minutes. While broccoli is cooking, whisk the eggs in a mixing bowl, then whisk in the milk, mozzarella, Parmesan, red pepper flakes, Italian seasoning, sage, salt and pepper.  Stir in the tomato.

When the broccoli is done, pour the egg mixture into the skillet over the broccoli, and quickly stir to mix, and then stop stirring, and let it cook for 1 minute.  Gently lift the skillet from the stovetop and place in the hot oven, and cook for 20 minutes, or until the quiche has set (the middle will be just firm). Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.

*Broccoli Stem Primer: Young, tender broccoli stems lend themselves best to shredding.  These are the ones that break with a crisp snap, and offer a pleasant crunch when you bite them.  All you need to do is cut off the dried end of the stem and shred away. Older broccoli can get woody - you'll be able to tell as you cut it: if the stem resists your knife, it will cause just as many problems for your teeth. If you are determined to use them, one solution is to cut off the bottom section of each stem, and scrape the remaining length with a carrot peeler to remove the tough exterior skin.   And then there are the real old timer stems that are woody all the way through.  Send those out to challenge your compost pile. 

Photo and recipe by Tod Dimmick

1 comment:

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