Description
This Crustless Broccoli Quiche is a creamy, cheesy dish featuring tender broccoli and sautéed shallots baked in a rich custard of eggs and heavy cream. It’s a comforting and elegant meal perfect for breakfast, brunch, or a light dinner, offering a gluten-free alternative to classic quiche with a golden, flavorful top and a smooth, savory filling.
Ingredients
Vegetables & Aromatics
- 2 tablespoons unsalted butter, plus more for greasing the pan
- ½ cup chopped shallots (about 2 shallots)
- 10 oz broccoli florets, cut into 1-inch pieces or smaller
Egg Mixture
- 6 large eggs
- 1¾ cups heavy cream
- Pinch ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt, divided
Cheese
- 1½ cups (about 5 oz) shredded Gruyère cheese
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F and position an oven rack in the middle. Grease a 9-inch deep dish pie plate with butter to prevent sticking.
- Sauté shallots and cook broccoli: Melt butter in a large sauté pan over medium-low heat. Add chopped shallots and cook for about 4 minutes, stirring occasionally, until soft and translucent but not browned. Add broccoli florets, ¼ teaspoon salt, and ⅓ cup of water. Increase heat to medium and cook for 3-4 minutes, stirring occasionally, until broccoli is al dente and water evaporates. Remove from heat and set aside.
- Mix custard: In a large bowl, whisk together the eggs, heavy cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper until smooth and combined.
- Assemble quiche: Spread the cooked broccoli and shallots evenly across the bottom of the prepared pie plate. Sprinkle shredded Gruyère cheese on top. Pour the egg and cream mixture evenly over the cheese and vegetables.
- Bake the quiche: Place the quiche in the oven and bake for about 1 hour, or until the custard is set and the surface is golden brown. Remove from oven and let it cool for about 10 minutes before slicing into wedges.
- Make ahead and reheating tips: The quiche can be prepared a day ahead and refrigerated. Reheat individual slices in the microwave for about 1 minute or cover the entire quiche with foil and bake at 300°F for about 30 minutes until warmed through.
- Freezer instructions: After cooling, wrap the quiche tightly in foil and freeze for up to 3 months. Thaw in the refrigerator 24 hours before reheating covered with foil in a 300°F oven until heated in the center.
Notes
- This quiche is naturally gluten-free since it contains no crust.
- To ensure the broccoli is crisp-tender, do not overcook during sautéing stage.
- Gruyère cheese adds a rich, nutty flavor, but you can substitute with Emmental or aged Swiss cheese if preferred.
- Adjust cayenne pepper amount to taste or omit for a milder flavor.
- Allowing the quiche to rest before slicing helps it set fully and makes slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Baking
- Cuisine: French
