Crustless Broccoli and Potato Quiche

Crustless Broccoli and Potato Quiche…Good for anytime of day!

Crustless Broccoli and Potato Quiche

1 Tbsp olive oil
1/2 cup onion
1 cup potato, diced
2 cups fresh broccoli florets
1 cup milk
4 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp nutmeg
1 cup cheddar cheese, shredded


  1. Preheat oven to 350F and grease a 9 inch pie plate.
  2. Put olive oil in a skillet and heat at medium heat. Add onions and saute 3 minutes. Add diced potatoes and cook for 5 minutes. Add broccoli and saute for 2 minutes; remove from heat.
  3. Meanwhile, beat eggs and milk, add salt, pepper, garlic powder and nutmeg to egg mixture and mix well.
  4. Add egg mixture to broccoli mixture in skillet, then add cheese and combine well.
  5. Pour into pie plate and bake in a preheated 350F oven for 30-35 minutes or until a knife inserted in the center comes out clean.

I used a white cheddar in this quiche, typically quiches tend to have Swiss cheese in them, I like using cheddar, I personally like the taste better and the kids seem to like the taste better as well.  The broccoli adds a nice crisp texture to the soft eggs and potatoes. This quiche is super easy and is great for any mealtime, I typically tend to make this for dinner though:)



Creamy Curly Kale and Potato Leek Soup

Creamy Curly Kale and Potato Leek Soup – A wonderful, comforting soup.

Creamy Curly Kale and Potato Leek Soup

2 Tbsp olive oil
1 bunch leeks, sliced
1 small carrot, sliced
2 large potatoes, quartered and sliced
1 clove garlic, minced
1 tsp turmeric
1 Tbsp flour
4 cups vegetable broth
4 cups curly kale, chopped
1 cup whole milk
1/8 tsp nutmeg
salt and pepper to taste


  1. Heat the olive oil in a big soup pan over medium heat.
  2. Add the leeks, carrot, potatoes, garlic and turmeric. Stir-fry for 5 minutes over medium heat.
  3. Sprinkle the flour into the pan and stir until the vegetables are coated in flour. Continue to stir while you add the vegetable broth and bring to a boil, Simmer for 10 minutes.
  4. Add the curly kale and simmer, covered for 20 minutes.
  5. Add milk, nutmeg, salt and pepper and simmer, covered, 5 more minutes.

This soup is a wonderful, comforting soup with just the right amount of creaminess.