Crustless Broccoli, Fontina, and Bacon Quiche

This morning I was preparing for the hurricane by making ice cream, and I got to the part where the recipe said to whisk together 6 egg yolks in a bowl. But instead of doing that, I whisked together 6 eggs, yolk and white, in a bowl. Oops! So I made quiche.


I didn't feel like making a pie crust because it's hot in my kitchen (which is why I was making ice cream). I found a basic recipe for crustless quiche here, and made some adjustments - used 6 eggs instead of 4, used whole milk instead of half-and-half, swapped the swiss cheese for fontina, added 4 strips of crumbled up bacon and a healthy splash of hot sauce, and nixed the nutmeg.

The crust is generally my favorite parts of a quiche, but I really liked how this one turned out. Pictures of the ice cream to come soon!


Crustless Broccoli, Fontina, and Bacon Quiche
recipe adapted from food.com

6 eggs
1 cup whole milk or half-and-half (I used a really creamy whole milk from the farmers' market)
1 cup fontina cheese, shredded
2 cups broccoli florets
4 strips bacon
1/2 tsp salt
freshly ground pepper
couple splashes of hot sauce

Preheat your oven to 350ºF and butter a 9-inch pie pan.

Cook your bacon in whatever way you generally cook your bacon, and then crumble up into small pieces. Blanch you broccoli in a large pot of boiling water for about 3 minutes.

In a medium bowl, whisk together your eggs and milk. Add in the cheese. Then add in the broccoli, bacon, salt, a few grinds of pepper, and hot sauce.

Pour into your buttered pan and spread around the broccoli so it's evenly distributed. Bake for 30-35 minutes or until a knife inserted in the center comes out clean.