Bacon Broccoli Cheddar Crustless Quiche

Ingredients

• 1 lb. frozen broccoli florets
• 4 oz. bacon
• 4 large eggs
• 1 cup milk
• 1/4 cup grated Parmesan
• 1/4 tsp seasoning salt
• 4 oz. shredded medium cheddar, divided

Directions

1. Pull the broccoli florets from the freezer and set them aside to start softening. Add the bacon to a skillet; over medium-low heat, cook it until deeply browned and crisp. Move the bacon onto a plate covered with paper towels, then discard all but a thin coating of the drippings from the pan.
2. Raise the burner to medium-high, then put the broccoli florets into the same skillet. Cook them in the bacon drippings just until no frozen spots remain. Slide the broccoli onto a cutting board and give the florets a rough chop so the pieces are bite-sized.
3. Start heating the oven to 350ºF. In a medium bowl, combine the eggs, milk, Parmesan, and seasoning salt with a whisk until smooth.
4. Grease a 9-inch pie plate with non-stick spray, or use butter if that is your move. Spread the chopped broccoli into the plate, scatter in half of the shredded cheddar, and sprinkle the crumbled bacon across the top. Mix the broccoli, cheddar, and bacon right in the dish.
5. Set the filled pie plate on a baking sheet so moving it is less precarious. Pour the egg-and-milk mixture into the dish over the broccoli, bacon, and cheddar, then cover the surface with the remaining shredded cheddar.
6. Put the crustless quiche in the oven and bake for 50-55 minutes, until the middle rises and the edges take on a golden brown color. Allow it to cool a bit before cutting it into 8 pieces and serving.