Crustless Keto Broccoli Quiche

When you have young children its often already difficult enough to get them to eat veggies. But for whatever, even before our keto transition, my kids LOVED quiche—specifically broccoli cheddar quiche. So I took advantage of this of course and load the quiche up with tons of broccoli, LOL! I used to make quiche once a week. Now I make it just as often without the crust and it's still a hit every single time. Below is my keto remake using heavy whipping cream to up the healthy fats.

This simple, no-nonsense recipe is super easy and super forgiving. Don't have cheddar cheese? No problem; shredded mozzarella will do. Or even a bag of Mexican blend which I've been known to use as a last resort more times than once. It always comes out fluffy and light.

Make this for a hearty breakfast or lunch. I've even made this for dinner on days I don't want a fuss or a mess. Literally crack the eggs, whisk them and transfer them to a oven safe dish and voila! 

Ingredients:
6 large eggs
1/2 cup heavy whipping cream
1 tablespoons sour cream
1 cup frozen broccoli, defrosted and cut into smallish chunks
3/4 cup cheddar cheese, grated
salt and pepper to taste

Directions:

1. Combine eggs, heavy whipping cream and sour cream in a bowl until completely combined. Season with salt and pepper.
2. In a quiche baking dish, spread 1/4 cup of cheese on the bottom of the dish.
3. Spread the defrosted broccoli evenly throughout.
4. Sprinkle the remaining cheese on top.
5. Pour egg mixture and use a fork to move broccoli around so they are all immersed in the egg mixture.
6. Bake in the oven at 350° for 35-40 or until the middle is no longer jiggly.
7. Serves 8.

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