Turkey and Broccoli Crustless Quiche

Serving Size: 6

Prep Time: 10 min

Cook Time: 45 min

Views: 9132

This recipe provided courtesy of Challenge Butter.


2 cups coarsely chopped broccoli florets

1 Tablespoon Challenge Butter, softened

2 Tablespoons dry bread crumbs

3 Tablespoons all-purpose flour

1 teaspoon dried basil leaves

1/4 teaspoon salt

1/8 teaspoon black pepper

1 cup low-fat milk

1 Tablespoon Dijon mustard

3 large eggs, beaten

3 Tablespoons Challenge Butter, melted

1 1/2 cups chopped cooked leftover turkey (or chicken)

1 cup shredded sharp Cheddar cheese, divided

1/4 teaspoon paprika


Preheat oven to 350°F.

Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.

Coat a 9-inch pie pan with a Tablespoon of butter; sprinkle with breadcrumbs. Set aside.

Combine flour, basil, salt and pepper in a large bowl. Add milk and mustard, stirring with a whisk. Stir in eggs, melted butter, turkey or chicken, broccoli and 1/2 cup of the cheese. Stir well.

Pour mixture into prepared pan. Sprinkle with remaining cheese and paprika. Bake for 35-40 minutes or until set and golden. Let cool on wire rack 15 minutes before serving.

Note: The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.