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!
This quiche is excellent! My husband, who is not a big egg fan, said this is the best quiche I’ve ever made, and proceeded to go back for seconds. Another keeper, thanks Jenn.
Since you said we can switch out different veggies and cheese but use the same ratio, ant guess as to what 10oz of broccoli is in cups?? And any veggies to avoid for putting into quiche due to water content?
I would estimate that 10 ounces of broccoli is the equivalent of about 3 1/2 – 4 cups. I can’t really think of any veggies to avoid here but think that either asparagus or mushrooms would be delicious options.
Thank you! I am making 5 quiche for a baby shower and wanted to mix it up!
Delicious! I recommend your blog to so many people bc of recipes like this. Tested and perfected 🙂 seriously though, I’ve made sooooo many of your recipes and you are the most reliable source for me. Amazing food all the time.
I am curious, do you monitor comments at all? I just found out that bloggers (i don’t know if you consider yourself a blogger or not but you probably get what I mean) do that often. I love your food and have never commented rudely but am curious what your stance is for transparency’s sake!
Thank you, Cathy! I’m so happy you enjoyed it. I do monitor comments and publish 99% them — the only case where I won’t publish a comment is if someone uses offensive language. I don’t get many of those though ?.
Very good! And very easy!
I made this quiche for the lovely ladies of my bible study yesterday!!! I prepared it exactly as written and it was amazing!! Everyone absolutely loved it!!! It was so decadent and had a beautiful texture!! It’s a definite keeper!!!
This quiche is delicious and so easy to make. Next time I think I will add cooked sausage to satisfy my husband, but it doesn’t really need it. The custard is so heavenly and it had a wonderful flavor.
Made this last night. It was a big hit I added a little bit of fresh spinach with the broccoli mixture but stayed at 10 oz. It reheated very well.
Hi Jennifer,
Joseph Pabst here again. Just made the broccoli quiche. Magnificent! Prepared it this afternoon(while enjoying a glass of Sauvignon blanc) & served it w/ dinner. As it was just my partner and me, I was able to share it with my friend, my housekeeper and my dog walker(I have a Dachshund named Orik). Guess what? They all loved it! Thanks so much. You’ve made cooking fun. Cheers,
Joseph Pabst
Awww…so happy you all loved it ?
Jennifer,
I made the quiche for my wife this morning and we both loved it! This was only the second quiche that I have ever attempted and it came out perfect. The golden color and the wonderful texture and taste were all perfect! Just one more foolproof blue ribbon recipe from your vast collection. Thank you for sharing!!!