Crustless Italian Quiche

The other night I made this crustless Italian quiche for dinner. The original recipe is from SCDrecipe.com: Italian Broccoli Quiche.

Crustless Italian Quiche
Serves 4-6

Ingredients

• 1 10-ounce package frozen chopped broccoli
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 cup yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon Italian seasoning
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 4 slices bacon, cooked and crumbled

Directions

1. Thaw broccoli; drain on paper towels. 
2. Sauté chopped onion in oil in a saucepan; add salt and Italian seasoning. Heat thoroughly. 
3. Beat eggs well, gradually stir about 1/4 of yogurt into eggs; add remaining yogurt, stirring constantly. 
4. Add broccoli and parmesan cheese. 
5. Pour into a lightly greased 9-inch quiche dish. Sprinkle with bacon. 
6. Bake at 350 degrees F (180 C) for 25-30 minutes or until set.

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The final product was a bit watery (I think due to the yogurt), but delicious nonetheless. I think next time I will try adding an almond flour crust like the one I used for the Chicken Tamarind Coconut Curry Pizza.