Time: 2 hours 30 minutes
Complexity: easily
Servings: 6 - 8

A crustless quiche is a wonderful idea for a light dinner and a hit with anyone watching their carbs, especially since it's just as delicious thanks to a thin Parmesan crust instead of a crust. Broccoli and parsley add fiber, while goat cheese makes the creamy filling even creamier. To slice the quiche neatly, let it set completely and cool.

Ingredients:

• 2.5 cups small broccoli florets
• 2 tbsp unsalted butter, room temperature, plus extra for greasing the pan
• 2 tbsp finely grated Parmesan
• 2 cups low-fat cream (10%)
• 2 large eggs
• 2 large yolks
• A pinch of cayenne pepper
• 2/3 cup crumbled fresh goat cheese
• 2 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, goat cheese, Parmesan cheese, eggs, cream, ground cayenne pepper

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Grease a 9-inch (22 cm) pie pan with butter and sprinkle evenly with Parmesan cheese. Place the pan on a rimmed baking sheet.
Step 2
• In a large bowl, combine the cream, eggs, egg yolks, cayenne pepper, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Place the broccoli in the prepared pie dish and sprinkle with goat cheese. Pour the egg mixture over the top and sprinkle with parsley.
Step 3
• Bake until the quiche is set in the center, 40-50 minutes. Transfer to a wire rack to cool, then cut into triangles.

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