This is one of those perfect egg fast recipes that has all the macros you need while you’re egg fasting. But beyond that – it’s mind-blowingly delicious. Sure there’s 12 eggs in this dish but hands down the star of the show this the brown butter. I first learned about browning my butter in highschool from Canadian Food Network legend Chef Michael Smith. He told me, all those years ago, that browning your butter takes the flavour of anything to the next level. I figured that this would be a fun way to turn up the flavour during an egg fast, which does have the potential to get really boring really quickly. I’m sure this could be made without browning the butter but the flavour is just so special if you take that extra couple minutes to brown it, I guarantee you it’s very worth it.
A crustless quiche is always a great make ahead meal. This recipe makes six servings, which means that my roommate and I each have lunch for 3 days. Then I just have to make two more lunches and the fast is done! Not so bad, right? I also love meals that come complete with the required egg fast macros, so I don’t have to think too much. Another aspect of this recipe that makes it so easy is that it’s very few simple steps. Just brown the butter and blend it all together. How easy is that? I can definitely see this becoming a lunch time staple in the Scoop household, even though it is definitely impressive enough for entertaining as well. It would be a wonderful Easter brunch dish for a small get together, or you could double the recipe and make two for larger gatherings! No matter how you dish it, though, this egg fast creation is definitely a winner, and I can’t wait to add it to my regular rotation!
Brown Butter and Cheese Crustless Quiche
- 12 large eggs
- 12 Tbs melted butter
- 4 oz cream cheese
- 7 oz grated white cheddar
- 1 oz grated Parmesan cheese
- 1 tsp herbes de provence
- Brown the butter by melting it over medium heat, allowing it to continue to bubble and froth up, swirling the pan occasionally, and remove from the heat immediately when it begins to turn golden and smell toasty. Set aside.
- Combine the eggs and cream cheese until smooth, I use an immersion blender but you could use a blender, magic bullet, or food processor.
- Slowly drizzle the butter into the egg/cream cheese mixture while continuing to blend.
- Mix in the herbes de provence and 85% of the cheddar cheese with a spoon.
- Pour into a well greased 9 inch cake or pie plate with a parchment lined bottom ( I run a paper towel along the pan I melted the butter in and use that to grease the pan) and top with remaining cheddar and Parmesan.
- Bake in a 350 degree oven for about 45 minutes, it will be very puffed up and golden brown. Allow to cool and fall, slice and enjoy!