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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Loved the quiche. I didn’t have the cream on hand so I used sour cream and substituted frozen broccoli. The quiche came out delicious and was still low in carbs.
This truly is the best quiche I’ve ever made or tasted! It’s so creamy and good. I’ll even use other left obey veggies mixed in with the broccoli. Chopping the vegetables a tiny bit smaller helps to form the crust better for me. I’ve also made with precooked bacon bits and chopped ortega chili’s!
This is an outstanding recipe. It has all the makings of perfection. It is easy to prepare, quick to make and a delicious crowd pleaser. Always gobbled up and then once gone, can’t stop thinking about when I can make this again. Try it, everyone will love it.
Can I substitute the broccoli for frozen spinach?
Hi Sarah, Spinach should work here. I’d use a 10 oz. box of frozen chopped spinach. Make sure to remove all the excess liquid so that the quiche isn’t watery. Please LMK how it turns out!
The best quiche I have ever had. Very light, awesome texture & taste and so easy to make
I need to make this recipe for 12 vacationing guests.
Can I substitute pie pans for a 9×13 baking dish?
Suggestions for a side dish please.
Thank you
Sure, Gail – that should be fine. I think this would go nicely with this grated carrot salad and crusty bread.
Once upon a time, I had a quiche that was so delectably rich that it lived in legend in my mind forever after. All quiches since then have just seemed flat and chewy and pathetic. I have searched for years for a recipe that yielded a silky, luxurious quiche of generous proportions, and finally!!!, thank goodness, here it is. I never care for crusts on quiches anyway, and it’s a huge timesaver to skip it, so: make this quiche. Today. And tell everyone about it, so we can all be spared having bad quiche at brunches.
We’re trying to cut back on carbs and this quiche is a perfect solution. The eggs were fluffy and the broccoli made up feel good about the meal. I love to freeze this quiche and it’s just as good after freezing.
I’ve made this recipe many times—always with excellent results. Before COVID, my Woman’s Club met monthly. Once a year, we serve on a Luncheon Committee and I’ve made Crustless Broccoli or Spinach Quiche several times. It’s a perfect main course served with salad and rolls. Without the crust, it works for those ladies who are gluten free or dieting. I’ll never make quiche with a crust again!
Absolutely the best quiche recipe! Always make it when hosting a brunch.
This is a perfect low carb dish!! I love the combination of broccoli and cheese with eggs so I knew it would be a keeper! I like to mix a little cheddar cheese with the gruyere as a change up sometimes but it is certainly delicious as is!