Crustless Broccoli Quiche

• 1/4 whole Sweet Onion, Chopped
• 4 whole White Mushrooms, Stems Removed, Chopped
• 8 ounces, weight Fresh Or Frozen Broccoli Florets
• 4 whole Eggs
• 2 dashes Tabasco Sauce
• 2 cloves Garlic, Chopped
• 1 Tablespoon Half-and-half
• Salt And Pepper, to taste
• 1-1/2 ounce, weight Extra Sharp Cheddar Cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Saute onions and mushrooms together in a nonstick skillet over medium heat. Season mixture with salt and pepper to draw out excess moisture. Once onions and mushrooms are soft, scatter them across the bottom of a greased baking dish (I use a 9-inch oval dish).
3. Saute broccoli (in the same pan used for the onion/mushroom mixture) until crisp-tender. Meanwhile, beat together eggs, Tabaso, garlic, half-and-half, salt, and pepper.
4. Once broccoli is crisp-tender, distribute it evenly over the onion/mushroom mixture in the baking dish. Grate cheese evenly over the vegetables then pour the egg mixture over the cheese and vegetables.
5. Bake for 20-30 minutes until set in the center. Let stand a few minutes before serving.

ubc, white mushrooms, broccoli, eggs, tabasco sauce, garlic, salt, cheddar cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/crustless-broccoli-quiche/ (may not work)