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 was thinking of doubling this recipe for a larger group. Do you think it would be ok in a 9×13 & if yes what do you think the approximate cook time might be? Appreciate your help as always Jenn! 😊
Hi Dana, Yes, this should work in a 9 x 13. The cook time will be a bit longer but it’s hard to say how much; I’d just keep an eye on it. Hope everyone enjoys!
This was so delicious- I made it just as listed except about 25% fewer ingredients because I was a little low on the cream. Turned out so perfectly, as all of your recipes do. I’ve made a couple other of your quiche recipes and it’s hard to pick a favorite! Thanks for sharing all your recipes. I always look at your recipes first before any other site. Bravo on this quiche!
I made this last night and it was delicious. Just had some more for lunch today at room temperature and it was equally yummy. Even my big meat-eating partner enjoyed it. Will definitely make again.
Your recipes are so wonderful and easy to read.
I am a big fan… Made this Crustless Quiche it was delicious…. Thank you
💗
Jen, I just made this recipe for lunch and it was fabulous. I happen to have some leftover steamed broccoli and some cooked asparagus, so I skipped the part about adding the water and cooking the broccoli. I didn’t have any shallots, so I used a piece of leek and two green onions. Continuing in the same vein, I didn’t have any Gruyere cheese so I had to use Swiss. Other than that I followed your recipe exactly.😂😂 I will definitely make this again.
I don’t use milk or cream. Just occasional cheese. I would love to make this with extra creamy oat milk. Any thoughts?
Hi Chase, I’m not familiar with the extra creamy version of oat milk so it’s hard to say for sure. If you’re trying to avoid dairy, for non-dairy options, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried it with either of these.) Please let me know if you try it with any of these alternatives!
Hi Jen. Since there is no crust, can this recipe be halved?
Sure, Grace, but you will need a smaller pan.
I just made this. I had roasted some vegetables yesterday and wanted to use them up so in addition to the broccoli I added parsnips and brussels sprouts. I also had some mushrooms that I wanted to use so that went in as well. The house smells delicious and it tastes better than it smells. I love all of your recipes!
This recipe is delicious, easy and versatile! I have made this quiche for breakfast, brunch and dinner, and it is always a hit! This morning I gifted this quiche along with Jenn’s recipe for Lemon Blueberry Pound Cake to friends, who gave rave reviews!
It is a recipe that can be enjoyed by everyone!
Hello Jenn,
Great recipe; my wife is in love with the quiche!
Quick question, though: what other vegetable/s can successfully be substituted for the broccoli?
Your thoughts would be welcomed.
Thanks.
So glad you and your wife like this! Any other vegetables of your choosing (two that come to mind are asparagus and mushrooms) will work here. Just keep the ratio of vegetables to custard the same and cook and season the vegetables before adding them.
Thank you so much for this delicious recipe! We really enjoyed the flavor of the broccoli quiche…didn’t miss the crust at all. I did it from start to finish in the same 2.5qt braiser pan.