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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Delicious. Quick, easy, and very satisfying. Add a salad and voila –a yummy meal. Thank you for this keeper.
One word: DELICIOUS!!!!!!!!!!!!!!!! Thank you so much for ANOTHER wonderful recipe! This one has earned a special place in my recipe book.
I made this for a work function. I received several compliments and request for recipe. Several people had seconds. I loved it! Will definitely make again.
Fabulous! So tasty and a good option for any meal. Easy to make too! I didn’t even miss the crust.
Love this quiche. It is perfect for low carb and keto diets. I bought gruyere cheese specifically for this and it is wonderful. I will probably try cheddar next time because I always have that on hand. Another great recipe from Once Upon a Chef. Thanks Jenn
Several of my friends are low carb-ing it so I whipped up 2 of these for a gardening club workshop/brunch. I substituted spinach and gruyere…they were fantastic! In the end, the accompanying Boy Bait Blueberry Coffee was everyone’s demise! Your website is my absolute “go to” when I need recipes I can count on. Thank you for sharing your passion. ❤️🍴 😋
Your broccoli quiche is a Sunday night go to. Recently made this for a brunch bridal shower and used muffin tins for individual quiches. Baked them for about 35 minutes. Each one was perfect. Shared the recipe and your website with many guests st that shower.
Thank you for delicious and easy to prepare recipes.
What a great idea using muffin tins for a crowd! Can you confirm how many individual quiches did you realize from the recipe? I’m thinking about doing the same for a crowd of 12-15 people and think Jen ’s quiche served that way would be a great way to go!
Hi Jenn,
Can your Leek & Parmesan and spinach quiches be made without a crust like this broccoli one? Thx
Hi Mary, out of those two quiches, you could make either without the crust but I’d recommend the Spinach & Gruyere Quiche over the Leek and Parmesan — it’s a bit more substantial.
This is easy and delicious! Made it with a smoked Gruyere and no-fat Half & Half, and it was heavenly. My go-to quiche recipe from now on. Thank you, Jenn!
This was the best Quiche that I and/or my girlfriends have ever had. The secret has to be in the Gruyere cheese! We didn’t miss the crust at all. Simple to make and if you follow the recipe to a “T” you will NOT be disappointed. Hint: Use a French Gruyere~Trader Joe’s has one that is excellent.