Crustless Broccoli Quiche
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Who needs crust? Going crustless with this broccoli quiche cuts down prep and cook time, plus carbs, letting the rich, cheesy custard and veggies take center stage.
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 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 my classic quiche Lorraine and spinach 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.
What You’ll Need To Make Crustless Broccoli Quiche
Step-by-Step Instructions
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. This quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed.
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Crustless Broccoli Quiche
Ingredients
- 2 tablespoons unsalted butter, plus more for greasing the pan
- ½ cup chopped shallots, from about 2 shallots
- 10 oz broccoli florets, cut into 1-in (2.5-cm) pieces or smaller
- 1 teaspoon salt, divided
- 6 large eggs
- 1¾ cups heavy cream
- Pinch ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1½ cups (about 5 oz) shredded Gruyère
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Grease a 9-in (23-cm) deep dish pie plate with butter.
- 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, ¼ teaspoon of the salt, and ⅓ cup (80 ml) water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3 to 4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- 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.
- 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.
Notes
Nutrition Information
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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Absolutely delicious. Just made it this morning. So easy to make.
Made this for dinner last night and it was excellent, a delicious dish. Very happy will make again!
Made this last night with no changes and it was very easy to make and very good. Didn’t miss the crust at all.
Is it fine to make a day ahead and cook the following day?
Sure, Sara – you could also bake it and then just reheat it the following day.
Can the cooked quiche be frozen?
Yes, just wrap it tightly in foil and freeze for up to 2 months. Let the quiche thaw in the fridge overnight before reheating.
Hi Jenn,
Can I substitute a traditional quiche pie plate?
Sure, Hildy, as long as it doesn’t have a removable bottom. Enjoy!
I made this in a crust🤫. I substituted and used onions, half and half and a good quality extra sharp cheese. Absolutely outstanding! I have made many quiches but this by far is my favorite. Thank you so very much! Will try it crustless another time. Thank you!
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!
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.
Could u do this in muffin pans to make mini quiche?
Yes, Kara, I think that’s doable. They may be a little challenging to remove; an offset spatula would work well.
Thanks, Jenn. I will try the carrot salad. Can I make it a day ahead? Thanks again for your fabulous recipes and expertise! Hannah
My pleasure, Hannah! (And yes, the carrot salad can be made a day in advance.) Enjoy!
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!
Like the crustless idea. Can you give me some receipts with sausage. I host Easter and make 4 quiches. Not concerned about calories.
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.
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?
I’ve made it before with whole milk, and while it doesn’t have that silky consistency, I think it still tastes pretty good!
Hi Katie, For the best results, I’d stick with heavy cream here.