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Crustless Broccoli Quiche

5 stars based on 29 votes

There is no really other way to put it: this quiche is insanely delicious. Whether you serve it for brunch, dinner, or any time in between, it’s worth every single calorie. Doing away with the crust cuts down on prep time, cook time, and carbs — and everyone knows the cheesy custard is the best part anyway. To hold the quiche together, I spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve. If you’d like to substitute other vegetables, like asparagus or mushrooms, feel free but keep the ratio of veggies to custard the same – and, of course, always cook and season the vegetables before adding them. As with any quiche, the oven temperature is key. Always cook quiche at 325°F (not 350°F as most recipes direct) for the creamiest, silkiest custard; eggs like to be cooked gently, and those 25 degrees really do make a difference. Finally, this quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed.

To begin, melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook until soft and translucent, about 4 minutes. Do not brown.

Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water.

Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water is dissolved, 3-4 minutes more. Set aside.

In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.

Spread the broccoli and shallots evenly over the bottom of the prepared pie plate.

Sprinkle the cheese over top. I think Gruyère is perfect here — it melts nicely and has a nutty, earthy flavor — but Comté, Beaufort or Cheddar would also work well.

Then pour the egg mixture over the cheese.

Bake for about an hour, or until the custard is set and the top is golden brown.

Let cool for about 10 minutes, then slice into wedges and serve. Enjoy!

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Crustless Broccoli Quiche

Servings: 4-6
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes

Ingredients

  • 2 tablespoons unsalted butter, plus more for greasing the pan
  • 1/2 cup chopped shallots, from about 2 shallots
  • 10 oz broccoli florets, cut into 1-inch pieces or smaller
  • 1 teaspoon salt, divided
  • 6 large eggs
  • 1-3/4 cups heavy cream
  • Pinch ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups (about 5 oz) shredded Gruyère

Instructions

  1. Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
  2. Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water is dissolved, 3-4 minutes more. Set aside.
  3. In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.
  4. Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
  5. Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
  6. Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 325°F oven until hot in the center, about 30 minutes. The cooled quiche may also be wrapped tightly in foil and frozen for up to 2 months. Let the quiche thaw in the refrigerator overnight before reheating.

Nutrition Information

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  • Per serving (6 servings)
  • Serving size: 1 slice
  • Calories: 483
  • Fat: 43 g
  • Saturated fat: 25 g
  • Carbohydrates: 8 g
  • Sugar: 4 g
  • Fiber: 2 g
  • Protein: 17 g
  • Sodium: 492 mg
  • Cholesterol: 321 mg

Reviews & Comments

  • 5 stars

    I made this today with asparagus and mushrooms. While it was delicious, it was also a bit watery –from the mushrooms, I assume. I had tried to cook all the liquid out but guess I didn’t. Will try again.

    - Karen Oshry on June 25, 2017 Reply
  • 5 stars

    I made this recently for the breakfast buffet for an adult community engagement/leadership class I am the director for. It was big hit! (I substituted minced red onion and garlic for the shallots.) I can’t eat broccoli, so I didn’t get to taste it myself, but the texture looked lovely. I doubled the recipe and it was enough for 3 regular pans. My husband enjoyed the leftovers reheated for lunch.
    Jenn – Do you have any suggestions for other vegetables that could be substituted for the broccoli?

    - Rachel Hurd on June 22, 2017 Reply
    • Glad it seemed to be a success at your breakfast. I can’t think of many veggies that wouldn’t work here, but I think asparagus or mushrooms would be great options. (Just make sure to keep the ratio of veggies to custard the same.)

      - Jenn on June 22, 2017 Reply
  • 5 stars

    Fantastic, rich & delicious! I added diced ham….will try bacon next. Great, easy recipe! Thank you!!!! Another winner. Can’t wait for the cookbook😃

    - Janet Miller on June 22, 2017 Reply
  • 5 stars

    LOVED this!!! I added button mushrooms with the shallots and used a jack/colby cheese mix and the family LOVED it! You have some amazing recipes! Thank you!

    - Tammy Sue Woodfield on June 22, 2017 Reply
  • 5 stars

    Hi Jenn, This was seriously phenomenal !! Rich (but not too rich), luscious and ever so satisfying. I have been trying to cut down on carbs but Im not the one to compromise flavour for that. Also, whenever I avoided making a quiche in the past, it was to avoid the pain of making a crust if I didn’t have any on hand. You can be sure that you will not feel the absence of the crust here because you will be all too distracted with the deliciousness of the custard. Note: I didn’t have shallots of gruyere on hand (and felt too lazy to walk 5 minutes to the grocery store) so I substituted shallots for 2 Tbsp fresh finely chopped garlic and the gruyere for a mix of cheddar (sharp and mild). Still came out amazing but if I had to bet, i would say that it would have been even better with the shallots! Thank you, Chef for another amazing recipe. I will be looking forward to low carb recipes from you in the future! Malak

    - Malak on June 19, 2017 Reply
  • How would one go about changing this to a classic quiche Lorraine?

    - Marjory canada on June 14, 2017 Reply
    • Hi Marjory, I don’t have a proven quiche Lorraine recipe on the blog, but you could do a loose interpretation using this quiche recipe and adding bacon to it.

      - Jenn on June 14, 2017 Reply
  • 5 stars

    Made this last night for dinner. Husband raved and raved. Even better he said than the one he ALWAYS orders at our favourite lunch spot. Just having some for lunch today
    Marjory

    - Marjory Ross on June 13, 2017 Reply
  • 5 stars

    Absolutely delicious!

    - Sandy Murphy on June 8, 2017 Reply
  • 5 stars

    This quiche is excellent! My husband, who is not a big egg fan, said this is the best quiche I’ve ever made, and proceeded to go back for seconds. Another keeper, thanks Jenn.

    - Marianne on June 1, 2017 Reply
  • Since you said we can switch out different veggies and cheese but use the same ratio, ant guess as to what 10oz of broccoli is in cups?? And any veggies to avoid for putting into quiche due to water content?

    - Chris Dressing on May 30, 2017 Reply
    • I would estimate that 10 ounces of broccoli is the equivalent of about 3 1/2 – 4 cups. I can’t really think of any veggies to avoid here but think that either asparagus or mushrooms would be delicious options.

      - Jenn on May 31, 2017 Reply
      • 5 stars

        Thank you! I am making 5 quiche for a baby shower and wanted to mix it up!

        - Chris Dressing on June 8, 2017 Reply
  • 5 stars

    Delicious! I recommend your blog to so many people bc of recipes like this. Tested and perfected :) seriously though, I’ve made sooooo many of your recipes and you are the most reliable source for me. Amazing food all the time.
    I am curious, do you monitor comments at all? I just found out that bloggers (i don’t know if you consider yourself a blogger or not but you probably get what I mean) do that often. I love your food and have never commented rudely but am curious what your stance is for transparency’s sake!

    - Cathy on May 28, 2017 Reply
    • Thank you, Cathy! I’m so happy you enjoyed it. I do monitor comments and publish 99% them — the only case where I won’t publish a comment is if someone uses offensive language. I don’t get many of those though 😊.

      - Jenn on May 28, 2017 Reply
  • 5 stars

    Very good! And very easy!

    - Julie on May 26, 2017 Reply
  • 5 stars

    I made this quiche for the lovely ladies of my bible study yesterday!!! I prepared it exactly as written and it was amazing!! Everyone absolutely loved it!!! It was so decadent and had a beautiful texture!! It’s a definite keeper!!!

    - Karen T. on May 25, 2017 Reply
  • 5 stars

    This quiche is delicious and so easy to make. Next time I think I will add cooked sausage to satisfy my husband, but it doesn’t really need it. The custard is so heavenly and it had a wonderful flavor.

    - Vicki L Dillon on May 25, 2017 Reply
  • 5 stars

    Made this last night. It was a big hit I added a little bit of fresh spinach with the broccoli mixture but stayed at 10 oz. It reheated very well.

    - Danita Day on May 24, 2017 Reply
  • 5 stars

    Hi Jennifer,
    Joseph Pabst here again. Just made the broccoli quiche. Magnificent! Prepared it this afternoon(while enjoying a glass of Sauvignon blanc) & served it w/ dinner. As it was just my partner and me, I was able to share it with my friend, my housekeeper and my dog walker(I have a Dachshund named Orik). Guess what? They all loved it! Thanks so much. You’ve made cooking fun. Cheers,
    Joseph Pabst

    - Joseph Pabst on May 24, 2017 Reply
    • Awww…so happy you all loved it 😊

      - Jenn on May 24, 2017 Reply
  • 5 stars

    Jennifer,
    I made the quiche for my wife this morning and we both loved it! This was only the second quiche that I have ever attempted and it came out perfect. The golden color and the wonderful texture and taste were all perfect! Just one more foolproof blue ribbon recipe from your vast collection. Thank you for sharing!!!

    - Jim on May 24, 2017 Reply
  • Hi Jenn, I’m wondering if this could be made with a sliced potato crust? And how you would go about doing that? Thank you and I can’t wait to try it with or without the potatoes!

    - Erin on May 24, 2017 Reply
    • Hi Erin, I’ve never done that but I suspect you could. This recipe here provides some nice guidance for the potato crust. (Keep in mind that it is made from grated versus sliced potatoes.) I’d love to hear how it turns out if you make the quiche this way!

      - Jenn on May 24, 2017 Reply
  • 5 stars

    This is excellent. The custard is creamy and soft and the flavor is so yummy. Took exactly one hour to bake. I used Swiss because that is what I had on hand.

    - KC on May 24, 2017 Reply
  • 5 stars

    I didn’t expect to love this but I had two helpings, (husband loved it). Reheats well – eating the last of it now! Really delicious and so easy! Didn’t change anything. yum!
    Using the extra heavy cream and Gruyère to make your awesome brussel sprouts gratin recipe :)

    - janet on May 23, 2017 Reply
  • 5 stars

    Made this exactly as written, it was delicious and very easy! Thanks!

    - Sara on May 23, 2017 Reply
  • 5 stars

    I live at high altitude (7200 ft.) Do I have to alter the recipe in any way?

    - Sharon Erickson on May 23, 2017 Reply
    • Hi Sharon, I know that baking at high altitudes definitely requires some adjustments, but I’m not certain about something like a quiche. Here is some info that you may find helpful.

      - Jenn on May 24, 2017 Reply
  • 5 stars

    I live alone & cut the recipe in third. It was delicious, possibly the best quiche I ever had. I did not miss the crust. I made it with cheddar.

    - Betty Twiss on May 23, 2017 Reply
  • I have a question and wonder if I can use half and half instead of heavy cream – will that work?

    - Pamela Braga on May 23, 2017 Reply
    • Yes, Pamela, it won’t be quite as rich, but it’ll still be delicious.

      - Jenn on May 23, 2017 Reply
  • 5 stars

    The Gruyere made all the difference. I was going to use cheddar like I had done for past recipes. I am so pleased that I listened to Jenn because this was the best broccoli quiche I have ever tasted.

    - Sarah on May 23, 2017 Reply
  • Can’t wait to try this as it will be keto friendly. Love your recipes and when I find ones that are low carb it is just extra special. Thanks Jenn.

    - jean on May 22, 2017 Reply
  • Can you use milk in place of heavy cream to reduce the fat? Would it work? Thanks.

    - adele on May 22, 2017 Reply
    • Hi Adele, I think you could get away with using half and half here, but I wouldn’t recommend milk– sorry!

      - Jenn on May 22, 2017 Reply
  • 5 stars

    Made this for company brunch over the weekend and it was a smash hit. Did not miss the crust and it was EASY! Thank you for the always reliable and delicious recipes!

    - Carol on May 22, 2017 Reply
  • 2 stars

    My quiche was very watery. The top was brown but I have a convection oven and I took it out about 20 minutes early because it looked done. Can you tell me where I went wrong?

    - Judi Adams on May 20, 2017 Reply
    • Hi Judi, So sorry you had trouble with the quiche — it really needs at least a full hour to cook, and it’s best not to use convection setting.

      - Jenn on May 22, 2017 Reply
      • Thanks for the reply. It is your first recipe I have tried so my daughter and husband are anxious for me to try your suggestions. It smelled wonderful, it was beautiful and so we were all disappointed when then filling was water.

        - Judi adams on May 25, 2017 Reply
        • Please let me know how it turns out if you try it again — and btw, if you’re ever dealing with an undercooked quiche situation, you can always pop it right back in the oven to continue cooking :).

          - Jenn on May 25, 2017 Reply
  • 5 stars

    Absolutely delicious. Just made it this morning. So easy to make.

    - Julie on May 20, 2017 Reply
  • 5 stars

    Made this for dinner last night and it was excellent, a delicious dish. Very happy will make again!

    - Talia Eldridge on May 19, 2017 Reply
  • 5 stars

    Made this last night with no changes and it was very easy to make and very good. Didn’t miss the crust at all.

    - Bonnie on May 19, 2017 Reply
  • Is it fine to make a day ahead and cook the following day?

    - Sara on May 19, 2017 Reply
    • Sure, Sara – you could also bake it and then just reheat it the following day.

      - Jenn on May 20, 2017 Reply
  • Can the cooked quiche be frozen?

    - Barb on May 18, 2017 Reply
    • Yes, just wrap it tightly in foil and freeze for up to 2 months. Let the quiche thaw in the fridge overnight before reheating.

      - Jenn on May 18, 2017 Reply
  • Hi Jenn,
    Can I substitute a traditional quiche pie plate?

    - Hildy on May 18, 2017 Reply
    • Sure, Hildy, as long as it doesn’t have a removable bottom. Enjoy!

      - Jenn on May 19, 2017 Reply
  • Hi Jenn, am looking forward to trying this delicious-sounding quiche! Any suggestions for a couple of sides that would pair well with it? Thanks for all your great recipes!

    - Hannah on May 18, 2017 Reply
    • Hi Hannah, It’s quite rich so I’d serve it with something light, like a green salad or my French grated carrot salad and a baguette. You could also do fresh fruit. During cooler months you could also pair it with tomato soup.

      - Jenn on May 18, 2017 Reply
      • Could u do this in muffin pans to make mini quiche?

        - Kara Bugden on May 18, 2017 Reply
        • Yes, Kara, I think that’s doable. They may be a little challenging to remove; an offset spatula would work well.

          - Jenn on May 19, 2017 Reply
      • Thanks, Jenn. I will try the carrot salad. Can I make it a day ahead? Thanks again for your fabulous recipes and expertise! Hannah

        - Hannah on June 11, 2017 Reply
        • My pleasure, Hannah! (And yes, the carrot salad can be made a day in advance.) Enjoy!

          - Jenn on June 11, 2017 Reply
  • Just a comment, I’ve always done “crustless” quiche with a potato base. I par boil a couple of potatoes and add a tbsp of butter to bind them then mash, and press into my quiche pan. Looking forward to trying this without the starch. Thx for the recipe!

    - Emily on May 18, 2017 Reply
  • Like the crustless idea. Can you give me some receipts with sausage. I host Easter and make 4 quiches. Not concerned about calories.

    - Kathy McKisic on May 18, 2017 Reply
    • Hi Kathy, I think you could easily add some cooked crumbled sausage when assembling the quiche. You might cut the broccoli a bit though so it all fits in the pan; and I’d also reduce the salt by about half since sausage is quite salty.

      - Jenn on May 18, 2017 Reply
  • Is there any way to change out the cream for milk or something to make it a little lighter on the calorie front? Or will that impact the consistency?

    - Katie on May 18, 2017 Reply
    • Hi Katie, I think you could probably get away with half & half but I wouldn’t use milk. Hope that helps — and please lmk how it turns out if you try it that way :).

      - Jenn on May 18, 2017 Reply
    • 5 stars

      I’ve made it before with whole milk, and while it doesn’t have that silky consistency, I think it still tastes pretty good!

      - Karen on May 19, 2017 Reply

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