This crustless quiche is perfect for brunch. I always thought that a quiche without a crust would be boring, but it is as good as with a crust.

A good thing about this quiche is that it can be made a day ahead of time and refrigerated. Simply reheat in the microwave for about a minute to warm up.

CRUSTLESS BROCCOLI AND HAM QUICHE

Ingredients

• 1 tablespoon organic unsalted butter
• 1/2 medium size onion, thinly sliced
• 2 oz ham, thinly sliced
• 6 oz frozen (or fresh) broccoli florets, cut into bite size
• 4 extra-large pasture raised eggs
• 1 cup heavy whipping cream
• Pinch of ground nutmeg
• 1-1/2 cups shredded Gruyère
• Pink salt and pepper to taste

Instructions

1. Preheat the oven to 325°F and set an oven rack in the middle position.
2. Melt the butter in a large skillet over medium heat and sauté onions for 2-3 minutes. Do not brown.
3. Add the ham and broccoli, cook for 2-3 minutes, and set aside.
4. In a mixing bowl, combine the eggs with the cream, nutmeg, pink salt, and black pepper.
5.  Spread broccoli mixture into a 9-inch pie plate coated with cooking spray and sprinkle the Gruyère cheese over top.
6. Pour the egg mixture over the cheese and bake for about 45-50 minutes, or until the custard is set and the top is golden brown.
7. Let cool for about 5 minutes and serve.