Crustless Broccoli Quiche

Tested & Perfected Recipes
Crustless Broccoli Quiche

Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs — and the cheesy custard is the best part anyway.

crustless broccoli quiche

There really is no other way to put it: this crustless broccoli 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. Quiche should be cooked 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.

What you’ll need To Make Crustless Broccoli Quiche

How To Make Crustless Broccoli Quiche

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 has evaporated, 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. For more quiche recipes, check out my spinach quiche and my leek and parmesan quiche. Enjoy!

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Crustless Broccoli Quiche

Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs — and the cheesy custard is the best part anyway.

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 has evaporated, 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 300°F oven until hot in the center, about 30 minutes.
  7. Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Pair with

Nutrition Information

Powered by Edamam

  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Delicious! Used a combination of cheddar and emmental, instead of gruyere. It started to get quite brown by the 45 minute mark so I covered it with foil and let it keep baking until close to the one hour mark. No issue with excess moisture but I cooked the broccoli for an extra few minutes even after the water evaporated.

    • — DebB on September 11, 2021
    • Reply
  • I will definitely try this! What kind of pan are you using for the broccoli? I am in the market for a 12 inch nonstick pan with the extra handle and yours looks like exactly what I want.

    • — Jennifer Kfoury on September 9, 2021
    • Reply
    • Hi Jennifer, It’s an All-Clad nonstick pan. Hope that helps!

      • — Jenn on September 13, 2021
      • Reply
  • Wow! An absolute winner that ticks all three boxes – easy to make, gluten free and delicious.

    • — Melissa on September 4, 2021
    • Reply
  • Can I use salted butter that I have on hand or do I need to add unsalted to my grocery list? Thank you!

    • — Kathryn A on August 27, 2021
    • Reply
    • Sure – While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on August 29, 2021
      • Reply
  • Can you substitute whole milk or even half and half for the heavy cream?

    • — Lani Kaskel on July 22, 2021
    • Reply
    • Hi Lani, You should be able to get away with half and half here. Hope you enjoy!

      • — Jenn on July 23, 2021
      • Reply
  • Can half & half be subbed for heavy cream?

    • — Karen Freeze Henderson on July 8, 2021
    • Reply
    • Yes, you should be able to get away with half and half here. Hope you enjoy!

      • — Jenn on July 8, 2021
      • Reply
  • Easy to make , lined a tin with baking paper. very satisfying using broccoli and shallots from my garden. the nutmeg gave an interesting taste.

    • — Olwen on June 23, 2021
    • Reply
  • Have made this recipe many times and have always loved it! Could I modify the cooking time to make little individual servings for a party? If so, would I make them in muffin tins, mini tart pans or something else? For 24 servings, how much would I multiply the recipe? Thank you!

    • — Barbara on June 14, 2021
    • Reply
    • Hi Barbara, You can make these in a muffin tin, but they will be very delicate. (Several readers have commented that they have made mini versions successfully.) If you’d like to serve 24 using regular-sized muffin tins, I’d guesstimate that you’d need to double the recipe (but I’ve never tried it so I’m not 100 percent certain how many serving that will give you). Please LMK how they turn out if you try it!

      • — Jenn on June 16, 2021
      • Reply
  • Delicious. I have to make it at least once a month for my family. They requested it when I first made it months ago. Friends loved it too.

    • — Honey Hamilton on June 4, 2021
    • Reply
  • Absolute perfection. I thought I had the world’s best quiche recipe, but this is divine. I did add some leftover bacon and wasn’t paying attention and put the custard in before the cheese. It was wonderful. I’ll be making this again and again!

    • — Margaret on June 3, 2021
    • Reply
  • Wow this was as delicious as the reviews claim. I used to make a crustless quiche each week and they were okay. This recipe gets the proportions just right. I added the bacon bits as suggested and liked the porky flavor. I didn’t have heavy cream so used half and half with a spoonful of yogurt to thicken. Baked for 45 minutes at 325. Perfect.

    • — Barbara on May 11, 2021
    • Reply
  • I made this the night before Mother’s Day and reheated it in the morning. Absolutely delicious. Everyone thoroughly enjoyed it.

    • — Janice on May 11, 2021
    • Reply
  • I made this for my daughter and it was wonderful. I added 6-8 fresh asparagus and a handful of spinach to the broccoli but otherwise followed the recipe. Mine too had a bit of excess moisture but not enough to affect taste or presentation. Great recipe! Another home run for Jenn.

    • — Kerry on May 11, 2021
    • Reply
  • Made this for the first time yesterday and had for breakfast this morning. Great flavor but it was a bit watery. I’m thinking it’s from the broccoli absorbing the water from the sauté pan. Next time I may just squeeze the broccoli and sautéed shallot in a flour sack then out into our plate.

    • — Danette Harlow on May 7, 2021
    • Reply
  • In the freezing instructions, it says to remove from freezer 24 hours before baking, Do you defrost at room temperature or refrigerator for those 24 hours? Thank you.

    • — Joy on May 6, 2021
    • Reply
    • The fridge. Hope you enjoy!

      • — Jenn on May 6, 2021
      • Reply
  • If I wanted to make this with a crust, would I use 4 eggs like your other quiche recipes? I made it a couple of years ago and can’t remember the changes I made. I do remember how amazing it turned out!

    • — Seema on May 6, 2021
    • Reply
    • Yes, I would use the ratios in one of my other quiche recipes. Enjoy!

      • — Jenn on May 7, 2021
      • Reply
  • Jenn – If I were to use frozen broccoli, would anything change in the recipe?

    • — Terri on May 6, 2021
    • Reply
    • Hi Terri, If you’re using frozen broccoli, I’d cut it into 1-inch pieces. Just skip the step of cooking the it since frozen broccoli is already cooked. Please LMK how it turns out!

      • — Jenn on May 6, 2021
      • Reply
  • OMG Jenn this was amazing! My first time making a quiche and I hit it out of the park with your awesome instructions. My wife was blown away and said this was the best quiche she had ever tasted. Thank you so much!

    I did add some chopped mushrooms but kept the veggie ratio similar to your suggestion. Simply amazing and would make it again…. and again!

    • — Amandeep Anand on May 4, 2021
    • Reply

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