Bacon Broccoli Cheddar Crustless Quiche

• •
  Broccoli(454g)
• •
  Bacon(113g)
• •
  Egg, Whole, Large
• •
  Whole Milk(240g)
• •
  Parmesan Cheese(60g)

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

• •
  1/4 tsp seasoning salt* ($0.03)
• •
  Cheddar Cheese(113g)

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 thawed and lightly tender. 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, and salt and pepper to taste 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.
5. 5Pour the egg mixture over the broccoli and bacon mixture, distributing evenly. Top with the remaining shredded cheddar. Place the pie plate on a baking sheet.
6. 6Bake at 350°F for 50–55 minutes, until the center is puffed and the edges are golden brown. Let cool for 5 minutes.
7. 7Slice 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.