Crustless Quiche with Broccoli (and other stir-ins)

Crustless quiche is a wonderful invention.  Just mix the ingredients, throw them in a pie plate, and presto – it turns into an easy, nutritious breakfast or brunch that is company-worthy.  Also a good way to empty out your refrigerator of any leftover veggies (spinach and zucchini are good), and you can mix and match any stir-ins.  Your stir-ins should not exceed 2 1/2 cups.   Just add English muffins and you are good to go!  Actually, I eat it by itself as a great low-carb meal.

7 eggs
1/4 c. cream or half and half
1/4 t. salt
Pepper to taste
1   c. grated cheese (I use 4-Mexican cheese)
1  1/2 c. cooked broccoli florets
(If desired, also add 1 c. cooked breakfast sausage, crumbled. I use Jimmy Dean sage, and decrease vegetable to 1 c.)

Preheat oven to 350 degrees
Lightly spray 9″ glass pie plate with cooking spray

In large bowl, whisk eggs, cream, and salt.
Whisk in cheese

Arrange broccoli and sausage in pie plate
Ladle egg mixture over broccoli and sausage
Bake in preheated oven for 25 minutes.  If cooking the day before, decrease cooking time to 22 minutes.

Set quiche on wire rack to cool 15 minutes before eating.

For best results, make quiche ahead, cool completely, cover with plastic wrap
and refrigerate.  When ready to serve, microwave each slice on power 6 for about 50 seconds
or until warm enough.  Do not overheat, or quiche will turn rubbery.

This quiche is better served the next day, and even better 2 days after making, so
it is a great make ahead dish for overnight guests.