CRUSTLESS CLEAN-OUT-THE-FRIDGE QUICHE

Brunch|8 Ingredients or less|Gluten-free|Leftovers|Vegetarian

Ingredients

3 tablespoons olive oil

1 large onion, chopped

2 cups beet or swiss chard stems and leaves, chopped (the stems have tons of nutritional value and are delicious when sautéed until tender – you could also use a box of frozen spinach that has been thawed and squeezed to release most of the moisture)

1 teaspoon salt

½ teaspoon black pepper

2 cups broccoli florets, cooked (leftover cooked veggies of almost any kind – cauliflower, asparagus, zucchini, squash, etc… – would also work great here)

8 eggs

1 cup heavy cream

½ cup milk

2 cups cheddar cheese, shredded

Instructions

Preheat oven to 375 degrees and coat a large pie plate with non-stick spray.

Heat the olive oil in a large deep skillet over medium high heat. Cook the onions and beet stems (and leaves), stirring occasionally, until soft and fragrant, about 4-5 minutes. Season with the salt and pepper and remove from heat.

Add the broccoli to the pan and toss to combine. Spread this mixture in the prepared pie plate in an even layer. Let cool slightly while you prepare the eggs.

Whisk the eggs with the cream and milk in a large bowl until full blended.

Spread the cheese in an even layer over the veggies in the pie plate. Pour the egg mixture over the top, gently moving the cheese and veggies with a fork as needed to allow the eggs to seep into all of the nooks and crannies in the dish. Bake for 30-35 minutes until the quiche is golden brown and set in the center. A knife inserted in the center should come out clean. Let rest for 30 minutes.

Cut into slices and serve warm or at room temperature.