Broccoli and Provolone Quiche (Crustless)

Bright and nutty romanesco and Provolone cheese are baked into the silkiest custard. No crust means that the carbs have been cut way down.

2 cups romanesco, brocolli or cauliflower florets
1½ cups Provolone cheese, shredded
1 Tbsp. all-purpose flour, unbleached
4 eggs
¾ cup whole milk
½ cup heavy cream
1 tsp. sea salt
1 tsp. black pepper, freshly cracked
1-2 pinches nutmeg, freshly grated
½ tsp. chilli flakes, optional

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Place the romanesco into a steamer basket and steam in a pot filled with 1" water, over high heat. Only steam till just tender, about 5 minutes or so- test with a fork. Set aside.

Grate the cheese and toss in a bowl with 1 tbsp of AP flour- make sure it is evenly coated with the flour (this will help suspend it in the custard, as opposed to having it all settle to the bottom.

Whisk the eggs, milk and cream together till frothy in a medium bowl. Season with the salt, pepper and nutmeg.

To Assemble:
Rub butter all over the interior of a 9-10" pie plate or ceramic quiche pan. Alternatively you can use veggie spray. Place onto a baking sheet.

Spoon the steamed romanesco all over the bottom of the plate. Scatter ⅔ of the cheese all over the veggies. Sprinkle chilli flakes, if desired.

Pour the egg mixture gently over the veggies and cheese. Top with the remaining cheese.

Place the baking sheet on the centre rack and bake the quiche for 35-40 minutes, or until golden brown and set. The centre can still be ever so slightly jiggly, but it shouldn't be soggy soft.

Remove and let it set for a good 20 minutes to let the residual heat continue cooking the eggs.

Serve with a salad and hunk of crusty bread.

Makes 6 servings.

This keeps well in the refrigerator and can be served the next day, re-heated or at room temperature.