Breadless Stuffing Quiche Recipe

  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 1 cup diced celery
  • 1 (14 ounce) can chicken broth
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh sage
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 3 eggs, beaten
  • 1/2 cup feta cheese
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan.
  2. Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes.
  3. Stir eggs and feta cheese into broth mixture; pour into the prepared pan.
  4. Bake in the preheated oven until set, 25 to 35 minutes.