Crustless Quiche with Morton Salt for Easter Brunch

🐰 Easter Brunch Made Easy! 🐰

Hosting this year? A golden, cheesy quiche with a sprinkle of Morton Himalayan Pink Salt is the perfect meal! Pair it with fresh flavors and good company for a brunch to remember. Who’s ready? ✨

6 large eggs

½ cup milk

½ tsp Morton Sea Salt

Ground black pepper

1 tbsp extra-virgin olive oil, plus more for the pie dish

2 slices shallots

3 cups chopped broccoli florets

¼ cup water

1 cup grated Gruyere cheese

1 tbsp chopped fresh chives

Preheat oven to 350°F and grease a 9-inch pie dish.

In a large bowl, whisk together eggs, milk, salt, and several grinds of pepper.

Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally until softened. Add broccoli and water and cook, stirring until the water has evaporated and the broccoli is bright green.

Spread the vegetables into the prepared pie dish in an even layer. Sprinkle cheese evenly on top then pour in the egg mixture and gently shake the pan to distribute. Sprinkle with chives and bake for 30 to 40 minutes, or until the eggs are set.

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