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Dairy
Easy
1 Hour, 30 Minutes
Diets 
I love serving light dinners in the summer and this Crustless Broccoli Quiche is so easy to make that it warrants repeats. The Beleaves chopped broccoli adds a good amount of bulk and texture here. Serve a handsome wedge on a plate with a fresh salad, perhaps a glass of something sparkly and enjoy a good summer meal.
12 ounces (1/2 bag) Beleaves Chopped Broccoli
1 small sweet potato, peeled and cubed
1 teaspoon Gefen Olive Oil
salt
pepper
6 XL eggs
1 cup heavy cream
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped red onion
1/4 cup crumbled Ta’amti Feta
Heat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. Place broccoli and sweet potato on baking sheet and toss with oil. Sprinkle salt and pepper evenly. Roast for 45 minutes or until the edges are browned and the vegetables are softened. Cool slightly.
In a mixing bowl, whisk eggs until well beaten. Add heavy cream, Dijon, salt and pepper and mix well.
Spray a nine-inch round baking pan with cooking spray. Scatter the roasted vegetables and red onion evenly. Pour the egg mixture. Top with feta cheese and bake until the edges brown and the center is set, about 35 minutes. Cut into slices and serve warm or at room temperature.
Sponsored by Beleaves
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do you need to pre-roast the veggies or can I just throw it all in and let it cook together?
It looks to me like the broccoli and sweet potato needs to be pre-roasted. you’re welcome to play around with the recipe and see if another method works better for you, but keep in mind sweet potato for sure has a longer cook time than the other ingredients here so it’ll need some cooking/roasting before going on to step 2.