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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I am so excited to try this recipe! Mornings are always so busy and this looks perfect for meal prep. I love the idea of crust less quiche since the crust usually falls off of mine anyway 🤦♀️ thank you for sharing this!
I had to make a few subs based on what I had in the cupboard – onions instead of shallot, chopped cheddar slices instead of shredded cheese. I can tell this would have been better had I followed the recipe. But, it was still a tasty, filling meal. Five stars for the recipe as written.
I made this last week and it was delicious! I loved the explanation regarding the importance of the oven temperature. The egg custard turned out so creamy and I didn’t miss the crust at all. The recipe was also fun to make! Thanks!
My kids who are not the biggest fan of broccoli ask for this whenever I make breakfast foods for dinner. It is super easy to make. IF there is any left for the next day, it tastes just as yummy as it was freshly made.
Love this recipe- make it at least once a month. Prefer this to a quiche with crust. Small florets of broccoli give the quiche great structure. Ratios work with other veggie combos but we prefer the original broccoli and shallot. It is classic with the gruyere, but we usually use goat cheddar for a little tang. Don’t skip the recommended pairing with the carrot salad- truly a case where the flavor combinations elevate both dishes.
I love this recipe. I have made this recipe about 10 times. It’s my go recipe. Sometimes I use different vegetables in place of the broccoli when I make this quiche. We find this recipe delicious and we don’t feel like we are missing the crust at all.
This is my go to quiche, and I make it every few weeks. It is wonderfully flexible for use of leftover or about to be tossed vegetables and works with lots of different cheese combinations. Great to make ahead, slice and take a piece out for breakfast or lunch. Zap in the microwave for 60 seconds and you have a wonderfully delicious meal with zero mess. Perfect recipe!
This quiche is so easy and delicious it is sinful!!! Great for brunch or dinner!!!
This is my go to recipe for company. Easy, delicious and GF. Just add salad or other steamed vegetables for a quick lunch or evening meal. Everyone who eats this asks for the recipe which I’m glad to share.
I love this quiche. It is so easy and so delicious and perfect every time.
Are usually follow it to a T but sometimes I will replace the cheese with Swiss if I’m trying to save a little money. Try it you’ll love it !!!