Bacon Broccoli Cheddar Crustless Quiche

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  1 lbs Broccoli
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  4 oz Bacon
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  4 Egg, Whole, Large(176g)
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  1 cup Whole Milk
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 tsp 1/4 tsp seasoning salt* ($0.03)
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  4 oz Cheddar Cheese

Instructions

1. 1Cook the bacon in a skillet over medium-low heat for 8–12 minutes, stirring occasionally, until very brown and crispy. Transfer to a paper towel–lined plate to drain; once cooled, crumble into bite-sized pieces. Pour off all but 1 tablespoon of bacon grease from the skillet.
2. 2Increase heat to medium-high. Add the broccoli florets to the skillet and sauté for 4–6 minutes, stirring occasionally, until tender and lightly browned. Transfer to a cutting board and roughly chop into bite-sized pieces.
3. 3Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, milk, Parmesan, seasoning salt, and remaining ingredients until well combined.
4. 4Coat a 9-inch pie plate with non-stick spray. Layer the chopped broccoli, half of the shredded cheddar, and the crumbled bacon in the dish; stir gently to combine. Pour the egg mixture over evenly and top with the remaining shredded cheddar.
5. 5Bake at 350°F for 50–55 minutes, until the center is puffed, the edges are golden brown, and a knife inserted in the center comes out clean. Let cool for 5 minutes before slicing.
6. 6Slice the quiche into 8 equal pieces and divide evenly into 4 airtight containers while still warm (2 pieces per container), or store the whole quiche in a 9-inch pie container. Refrigerate for up to 5 days.