broccoli ham cheese crustless quiche frittata

Get ready the broccoli:

Bring a huge pot of salted water to a bubble. Cut a bit off the foot of the broccoli stem and peel the stem with a vegetable peeler. Cut the stem into 1/2 inch-thick, bite-size pieces. Cut the broccoli crown into little florets.

Cook the broccoli within the bubbling water for 4 to 5 minutes, or until delicate. Strain the broccoli to evacuate the water, and spread the broccoli over the foot of the preparing dish.

Include the ham and cheese to the preparing dish:

Distribute the ham 3d shapes over the broccoli. Save 1/2 glass of the cheese to sprinkle on beat of the filled quiche.Sprinkle the remaining cheese over the broccoli.

Make the custard:

In a medium bowl, whisk the eggs and egg yolks together. Whisk within the cream, salt, and pepper. Pour the cream mixture over the filling within the skillet and sprinkle the best with the saved cheese.

Prepare the quiche:

Set the preparing dish on the preparing sheet and put it within the broiler. Diminish the stove temperature to 350°F.

Bake the quiche until the beat is brilliant and the center puffs, but it is still marginally shaky within the center, 35 to 40 minutes.

6.Cool the quiche:

Set the heating dish on a wire rack to cool for at slightest 30 minutes some time recently cutting into wedges. Quiche can be served warm or at room temperature.