Broccoli and Turmeric Crustless Quiche

Method7 steps

1. 1

   Step 1: Rinse the broccoli portion and drain it. Use half a head, or one whole head only if it is small. Discard the rinse water and have the onion, oil, eggs, oat milk and turmeric ready.

   Uses 1/2 head broccoli; use 1 whole head only if small · Fresh water for rinsing the broccoli; discard afterwards

2. 2

   Step 2: Heat the oven to 180°C / 360°F and have a gratin dish ready.

3. 3

   Step 3: Peel and mince the onion (1). Cut the florets from the washed broccoli stalk; halve the largest florets so the pieces can cook evenly. Keep the prepared florets and onion for the pan.

   Uses Washed broccoli portion · 1 onion

4. 4

   Step 4: Heat the 2 tbsp olive oil in a frying pan over moderate heat. Have the cut vegetables ready before adding them to the hot oil.

   Uses 2 tbsp olive oil for the pan

5. 5

   Step 5: Add the prepared onion and broccoli florets to the hot oil together. Fry while turning until the vegetables are browned on all sides and beginning to soften. Lower the heat if they color too quickly.

   Uses Prepared onion and broccoli florets, excluding peel and stalk · Hot olive oil in the pan

6. 6

   Step 6: Beat the 3 eggs with the generous teaspoon of turmeric (1 generous tsp) in a bowl. Add all 200 ml oat milk and whisk until evenly combined.

   Uses 3 eggs · 1 generous tsp ground turmeric · 200 ml oat milk

7. 7

   Step 7: Transfer the browned broccoli and onion to the gratin dish, leaving unused pan oil behind. Pour over all the turmeric egg-and-oat-milk batter. Bake at 180°C / 360°F for about 30 minutes, until the flan is set in the center and reaches at least 74°C there; continue baking if necessary. Serve warm in four portions.

   Bake the broccoli flan · 30 minUses Browned broccoli and onion, excluding unused pan oil · All turmeric egg-and-oat-milk batter