Crustless Broccoli Quiche
|Olive oil||1 Teaspoon (Plus More For Pie Plate)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Low carb whole milk dairy beverage||1 Cup (16 tbs)|
|Sharp cheddar cheese||4 Ounce, grated to 1 cup (Or Extra Sharp, Divided)|
|Water||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Crushed dried rosemary||1⁄4 Teaspoon (Or Chopped)|
|Broccoli||1 Bunch (100 gm), cut into florets, stems peeled and cut 1/3 inch thick to make 4 cups|
1. Heat oven to 375°F. Brush a 9- or 10-inch pie plate with olive oil.
2. Heat oil in a small skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Transfer to a medium bowl: let cool.
3. Add eggs to onion and lightly beat. Whisk in dairy beverage, 1/2 cup of the cheese, water, thyme, oregano, salt, pepper, and rosemary to blend.
4. Cover bottom of pie plate with broccoli. Pour cream mixture into pie plate. Sprinkle with remaining 1/2 cup cheese. Bake until a knife inserted in middle comes out clean and quiche is golden brown, 50 to 60 minutes.