Oh. My. Gawd. I just made the most amazing quiche. Seriously, it was so delicious, I couldn't wait to share it. Considering I've been rather absent from the blogging world for a few months, this is a big deal.
My time has been focused on work and school as of late. Albeit, this is really a lousy excuse for not blogging the random stuff that I create or discover, it has given me less time to devote to both creating and discovering. So this morning while trying to figure out what to make for breakfast, I really wanted quiche, but also didn't want to make a pastry crust. Enter the crustless quiche, which, no, is not a frittata. A frittata is more eggy like an omelette, where as a quiche is more creamy like a custard, an amazing, savory, custard. To the recipe!
Cory's Broccoli and Ham Quiche
Preheat the oven to 400 degrees Fahrenheit.
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon oregano
Whisk together in a large bowl and set aside. Heat a skillet over medium heat and add:
1 tablespoon bacon grease, butter, or olive oil
2 cloves minced garlic
1 cup diced ham
1 cup broccoli florets
Cook until broccoli is done and the garlic is a nice, fragrant, golden brown, about five minutes. Butter a 10 inch pie dish and add to the bottom of the pan, spreading evenly:
1 cup grated caramelized onion cheddar cheese
Next, add the rest of the ingredients in the following order: broccoli and ham mixture, salt and pepper, egg mixture. Bake for 25 to 30 minutes, or until the eggs are set. Remove from oven and let sit for 10 minutes before devouring.