Wednesday, July 19, 2017

Recipe | Chedar, Broccoli and Pancetta Crustless Quiche

In our house, we have a grocery list hanging on the refrigerator. When I run to the store I will take the list with me so that I grab everything we need. If there is something I didn't get or prefer purchasing at say Target, I will usually make a note on my iPhone. Joe on the other hand will take a picture with his phone and bring that to the store. Therefore leaving the said list still hanging on the fridge. A lot of times I will catch him and throw out the list and start a new one. But then that one time where I don't is the time I decide to buy the large pack of eggs. 

I have to say we seldom use eggs. If we do, it's usually something I'm baking which require 2 maybe 3 eggs at a time. And since baby came along baking has been at a minimum. So now I have 2+  carton of eggs in my refrigerator with no plans to use them any time soon. Then I thought, let me make a quiche and use at least 1/2 a carton and so today you get a recipe for quiche!

I've made a plain quiche once before and I thought it was so blah. So while out, I picked up a small pack of diced pancetta and thought I'd add it in! I already had some cheddar cheese and broccoli and all the other ingredients too. 

6 large eggs
8 oz shredded cheddar cheese
4 oz package diced pancetta
1/3 cup chopped onion
10 oz frozen broccoli chopped
salt & pepper
1 cup heavy cream


Cook your frozen broccoli according to the package and drain well. Spray a large pie plate with non stick spray.  Spread broccoli, pancetta, onion and cheese in the bottom of the pie plate. In a small bowl beat the eggs and whisk in the heavy cream. Add a pinch of salt and better for taste. Pour evenly over the bottom layer. Place in over at 350 degrees for 35-40 minutes or until tooth pick in center comes out clean.

Let sit at least 10 minutes before serving. Can be frozen and reheated! Reheat at 300 degress for 10-15 minutes.

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