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CRUSTLESS QUICHE WITH BROCCOLI, LEMON, AND FETA CHEESE

Sandy Robbins, The Columbus Dispatch

Serves 4 (I doubled this recipe and used a 9 X 13 pan)

1 Tablespoon olive oil
¼ Cup minced red onion
3 Cups coarsely chopped broccoli
3 Large eggs
1 Cup of milk (do not use skim)
2 Tablespoons chopped fresh dill
1 Teaspoon grated lemon zest
½ Teaspoon kosher salt (I used regular salt)
Freshly ground black pepper to taste
1 Cup crumbled feta cheese

 

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Preheat oven to 350 degrees.  Butter a 9-inch pie plate.

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Heat the oil in a heavy medium skillet over medium heat. 

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Add the onion and sauté until just tender (about 5 minutes). 

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Add the broccoli and ¼ cup water.  Bring to a boil. 

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Cover skillet and steam until broccoli is crisp tender (about 3 to 4 minutes). 

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Drain well.  Transfer to prepared pie plate.

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Whisk eggs, milk, dill, lemon zest, salt and pepper in a medium bowl. 

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Pour over broccoli. 

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Sprinkle with the feta cheese. 

Bake until golden and puffed. 25 to 30 minutes. 

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