Ingredients
- 6 large eggs
- 1/2 cup unsweetened almond milk or 2% or whole milk
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 shallots thinly sliced (about 2/3 cup)
- 3 cups small broccoli florets
- 1/4 cup water
- 1 cup grated Gruyère cheese
- 1 tablespoon fresh thyme leaves or chopped fresh chives
Instructions
- Preheat the oven to 350°F and lightly oil a 9-inch pie dish with olive oil.
- In a large bowl, whisk the eggs, almond milk, sea salt, and a generous amount of black pepper together until well combined.
- Warm the olive oil in a skillet over medium heat. Sauté the shallots with a pinch of salt until they're soft and translucent. Add the broccoli and water, cooking until the broccoli is vibrant and tender. About 3 minutes.
- Arrange the sautéed vegetables in the greased pie dish, creating an even layer. Evenly sprinkle the Gruyère cheese over the veggies. Gently pour the egg mixture over the cheese and vegetables. Shake the dish slightly to ensure the mixture settles evenly. Garnish with thyme or chives.
- Bake in the preheated oven for 30-40 minutes, or until the quiche is set and the top is lightly golden.
- Let it cool slightly before slicing.