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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Hello Jenn
I’ll be making this quiche for the first time today but I don’t have a deep dish pie plate. Will a regular Pyrex 9” pie plate work??
Thank you
Hi Ann, you’ll have a little egg mixture left over if your pie plate isn’t deep dish, you can pour it into something smaller (like a few muffin tins) and bake them so it doesn’t go to waste. Hope that helps and that you enjoy!
I added a pie crust and used cheddar cheese. Delicious! Wonderful texture. Thank you!
Hey Jenn!
Greetings from Austin, TX
I’ve made your parm/leek quiche about 5 times and it has become a fave for me and my hubby and also when we bring it for holidays to the in-laws in DFW!
Today I had a bunch of blanched broccoli from leftover Chinese Shrimp and Lobster Sauce. It was PERFECT to use in a quiche. I didn’t male it crustless, tho. I basically combined the two recipes and used the blanched broccoli they gave me with the shrimp. Sauteed a bit more in butter with the shallot and added it to the egg mixture. Thank you for teaching me that quiches must have heavy cream AND be cooked at 325F! Now that I know that ALL of them come out PERFECTLY!
i have made this recipe numerous times and it is always outstanding. I have had to improvise a few times. If I am short on the cream I substitute by adding half and half, sour cream or greek yogurt. Might not be as fluffy, but always a delight. I have used many different cheeses, but the gruyere is always the best. I find a smoked gruyere at Meijer stores. YUM!
Hi Jenn, thanks for this delish recipe! I made it for brunch and it was enjoyed by all. I only had frozen broccoli which worked well and substituted the gruyere for jalapeno Gouda cheese. The flavours were divine!
I can’t wait to try this! What other cheeses could you suggest and replace for the gruyere cheese? Thanks, Donna N.
Hi Donna, Cheddar or Swiss would be nice substitutes for the Gruyere. Hope you enjoy!
I found your recipe after googling “The best crustless quiche.” You are so right, this quiche is “insanely delicious.” Cooking at 325 and using Gruyere cheese makes it a perfect choice too. I’ve made it twice in the last week for company and they all loved it. Whenever I have company for breakfast or brunch I will be making this recipe. Thank you a bunch.
Jenn, this recipe was OUTSTANDING ! I followed it exactly and it was better than quiche from the best French restaurant. Your instructions and comments are especially important and effective in delivering a mouth watering gourmet dish. The aroma in the kitchen also perked everyone up and we all loved it. You have something going with your incredible recipes that makes you stand out from any highly respected chef and all of the tv chefs.
Hi,
I plan on making this Christmas Eve (probably ahead of time) will the broccoli be crunchy or tender in this recipe? One kid likes it tender other likes it crunchy, but tender is going win!
Happy Holidays!
Hi Donna, because it’s cooked, it’s definitely tender. 🙂
Hi Jenn. I plan on making this along with your Baked Apple French Toast for a brunch. Hoping you can help me as I only have one oven. You advise cooking the quiche at 325 but the Baked Apple French Toast is baked at 350. Will I ruin the quiche if I bake at 350? Please advise me. Always love your recipes & appreciate your help.
Thanks, Dana
Hi Dana, instead of baking the quiche at 350 degrees, I’d bake both dishes at 325 degrees. You’ll need to cook the French toast for a bit longer. I’d increase the time that it’s in the oven covered with foil to 35 minutes. Hope that helps and that you enjoy both the quiche and the French toast!
Thanks so much Jenn! You’re the best!