Bacon Broccoli Cheddar Crustless Quiche
- 4 oz bacon
- 1 lb broccoli florets (cut into bite-sized pieces.)
- 4 large eggs
- 1 c milk
- 1/4 c grated parmesan
- 1/4 t seasoning salt
- 4 oz shredded cheddar cheese (divided)
Preheat the oven to 350F.
Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain.
Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease briefly.
In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt. Coat a 9" pie plate in non-stick spray (or butter, if you prefer). Place the broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.
Pour the egg mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.
Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.