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.
Table of Contents
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
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.
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-inch 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 degrees and set an oven rack in the middle position. Grease a 9-inch 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 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 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.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Serving size: 1 slice
- Calories: 483
- Fat: 43 g
- Saturated fat: 25 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 17 g
- Sodium: 492 mg
- Cholesterol: 321 mg
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’m having friends for brunch on Sunday and saw this recipe, so made a test run last night. It is every bit as spectacular as others have said and a slam dunk to serve company. I didn’t have quite enough broccoli, so I added mushrooms and a sprinkle of chopped pancetta and did have to drain liquid after sauteing. That was most likely caused by adding mushrooms, but they were a nice addition. This reheats beautiful, looks scrumptious and is easy to make. A real winner.
What temperature should the dish be reheated at in the oven and for how long? Also does it need to be covered with tin foil while reheating?
Hi Laura, To reheat the quiche, cover with aluminum foil and bake in a preheated 325°F oven until hot in the center, about 30 minutes.
I made this to go with the tomato soup recipe. It was a big hit! All the carb counting friends loved it and so did I. Perfectly easy and perfectly delicious.
Just made this tonight and my “meat loving” husband loved it! It’s delicious – definitely a keeper. Thank you, Jenn for another fantastic recipe!
Hi Jenn, Could I substitute milk or low-fat milk for the heavy cream? I love your recipes and can’t wait to try this one!
Hi Maria, So glad you like the recipes! 🙂 I think you could get away with half & half in place of the heavy cream here, but I wouldn’t recommend milk – sorry!
So so good–we loved it!
The broccoli alone is also really good 🙂 I prepared it like you did for this recipe, but used it as a side dish–rave reviews!
Thanks again!
Hi,
Baked the broccoli quiche this morning for New Year’s. It was delicious.
My husband does not like broccoli, could I make this with mushrooms?
I love your recipes. Keep up the hard work.
Glad you liked it! Yes, you can definitely use mushrooms in place of the broccoli – just keep the ratio of mushrooms to custard the same – and cook and season them before adding.
I want to tell you, this was so delicious! I did not make any changes. I loved the gruyere cheese, and love the low carb as this is our new way of eating to keep healthy. Thank you for sharing your gift of cooking with others like me who need help!
I’m not a huge quiche fan (too eggy) but this one was different. Creamy, yummy and not the heavy eggy taste. Thanks Jen, for another recipe hit!
I made with cheddar and green onion instead of shallot and Gruyere and it was still delicious!! Baked nicely and did not have any water in the bottom!
Hi Jenn,
I’ve made this several times, and it’s really good. I notice there’s a tiny bit of water on the bottom of the dish, though. I don’t know what I’m doing wrong, but it always tastes delicious anyway! Thanks for another easy, great recipe.
I am going to make ahead of time for overnight guest. What is the best way to warm this up (temp and time)? Thank you.
Hi Lisa, the microwave would be perfect for reheating this. Enjoy!