I had a number of cooking and baking messess and successes this weekend. I cooked and baked a ton & this crustless quiche is a winner! WooHoo! I love it when a plan comes together.
This was super simple and quick to throw together. I don't often buy frozen veggies with cheese sauce but I like this one. Green Giant Broccoli & Cheese Sauce. I buy them if they are on sale or if I have a coupon. I am the only one in the house who will eat them.
Easy Broccoli Cheese Crustless Quinoa Quiche
1 1/2 to 2 cups cooked quinoa
2 packages (10 ounce size) frozen Green Giant Broccoli & Cheese Sauce
3 eggs
1 can (12 ounces) fat free evaporated milk
several grinds of black pepper
no salt is needed as the cheese sauce has plenty of salt
Preheat oven to 375 degrees Fahrenheit. Spray a 9-inch pie pan with non-stick spray (such as Pam). Fluff the cooked quinoa with a fork and spread it in an even layer in the bottom of the pie pan.
Poke two holes in each of the broccoli and cheese plastic pouches after removing the pouches from the cardboard boxes. Cook the first pouch in the microwave oven for 3 minutes on High (100 %) power; remove from the microwave oven and cook the second pouch in the same way.
Carefully cut open the plastic pouches and distribute the broccoli and cheese sauce over the quinoa in a even layer.
In a bowl, whisk the eggs. Add in the evaporated milk and pepper; whisk to combine. Carefully pour the egg mixture over the broccoli and quinoa.
Cook in the preheated oven for 45 to 50 minutes or until nicely browned around the edges.
Makes 8 generous servings. Reheats well in the microwave oven.
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The egg and milk mixture really sinks down into the quinoa layer and it's almost as if the broccoli and cheese sauce rise to the top for a cheesy, creamy layer. If you want the quinoa, broccoli, and cheese to be more evenly distributed in your quiche, you might try slowly swirling a dinner knife through the quiche after pouring in the egg mixture (just before baking).
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