Broccoli, Corn & Bell Pepper Quiche

Crustless quiche is the smarter, lighter answer to traditional pastry-bottomed versions, and this vegetable-forward one piles in cooked broccoli, thawed corn, finely chopped red bell pepper, and chopped chives before pouring a blender custard over the top.

The custard is the recipe’s clever bit. Instead of cream and whole eggs, low-fat cottage cheese and plain yogurt blended together create a light, tangy, almost souffle-like base that supports the vegetables without weighing them down. A handful of parmesan and ¼ cup of flour give it just enough body to set into a sliceable quiche, while olive oil keeps it tender.

This is weekday vegetarian lunch food: high in protein, lower in fat than a pastry-crust quiche, and ready in about an hour from start to finish.

Pro Tips

• Pre-cook the broccoli to crisp-tender. Raw broccoli releases too much water during baking and turns the quiche soggy.
• Drain the corn thoroughly after thawing. Wet corn dilutes the custard.
• Blend the custard until completely smooth, scraping down the sides as needed (the recipe specifies it). Underblended cottage cheese leaves curdy lumps in the finished quiche.
• Use a glass or ceramic pie plate for even browning. Metal pans can overcook the bottom before the center sets.
• Cool 15 minutes before slicing (the recipe specifies it). Hot quiche runs; rested quiche slices clean.

Variations

• Add 1 cup of cooked diced chicken or crumbled cooked bacon for a heartier version.
• Replace broccoli with cooked spinach (squeezed dry) and feta for a Greek-leaning vegetable quiche.
• Stir 1 teaspoon of Dijon mustard and a pinch of nutmeg into the custard for a more refined French-leaning flavor.