Artichoke And Broccoli Frittata Crustless Quiche Recipe

Ingredients for Artichoke And Broccoli Frittata Crustless Quiche

• 8 large eggs
• 1/4 cup milk (or cream)
• Marinated Artichoke Hearts
• Fresh Broccoli Florets
• Garlic Cloves
• Onion
• Salt
• Ground Black Pepper
• Cayenne Pepper
• Fresh Dill
• 1/2 cup gluten-free Italian breadcrumbs (or regular breadcrumbs)
• Sharp Cheddar Cheese
• Parmesan Cheese
• Extra Virgin Olive Oil

How to Make Artichoke And Broccoli Frittata Crustless Quiche

1. Preheat oven to 350°F (175°C).
2. Coarsely chop 1 (14-ounce) can artichoke hearts, reserving the liquid.
3. Heat 1 tablespoon olive oil in a heavy 10-inch oven-safe cast iron skillet (or other oven-safe pan) over medium heat.
4. Add 1 medium onion, thinly sliced, and cook until translucent, about 5 minutes.
5. Add 2 cloves garlic, minced, and 1 large head broccoli, cut into florets.
6. Sauté until onions are lightly browned and broccoli is tender-crisp, about 8-10 minutes.
7. Remove from heat and set aside.
8. In a large bowl, whisk together 8 large eggs, 1/4 cup milk (or cream), 1 teaspoon dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Stir in 1/2 cup grated Parmesan cheese, 1/2 cup gluten-free Italian breadcrumbs (or regular breadcrumbs), the chopped artichoke hearts, and 1 cup (4 ounces) shredded cheddar cheese.
10. Pour the egg mixture over the broccoli and onion mixture in the skillet.
11. Sprinkle the remaining 1/2 cup (4 ounces) shredded cheddar cheese evenly over the top.
12. Bake for 30 minutes, or until the frittata is set and lightly golden.
13. Broil for 2-3 minutes, or until the cheese is bubbly and lightly browned. Watch closely to prevent burning.
14. Let cool slightly before slicing and serving. Serve hot or at room temperature.
15. Leftovers can be reheated in the oven, microwave, or toaster oven.