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.
Foto: Once Upon a Chef
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
- 1/8 teaspoon cayenne pepper
- 1½ cups (about 5 oz) shredded Gruyère
Steps
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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.
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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.
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In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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