Crustless Broccoli Quiche
This quiche is loaded with savory fillings but skips the crust. Trust me, you won't miss it!
Servings: 6 people
Equipment
- 1 9" pie plate
Ingredients
- 1 tablespoon unsalted butter
- 3 cups broccoli florets cut into 1-inch pieces
- 8 large eggs
- 1.25 cups heavy cream
- Pinch ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded Cheddar
- Kosher salt
- Butter to grease pie plate
Instructions
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Fill a casserole dish half way with water and place on the bottom rack of the oven. (This will help the quiche stay moist and resist major cracking- Just like a cheesecake!)
- Grease a 9-inch deep dish pie plate with butter.
- Steam broccoli for just 1 minute, (the broccoli should be firm but bright green.) It is important not to overcook the broccoli because it will finish cooking in the quiche. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, 3/4 tsp salt, and cayenne pepper. (Or give a quick pulse using an immersion blender.)
- Spread the broccoli evenly over the bottom of the prepared pie plate.
- Sprinkle the cheese over top of the broccoli.
- 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 at least 15 minutes, then slice into wedges and serve.
- Or, let the quiche cool completely on a cooling rack, and then refrigerate to reheat individual slices at a later date, or to freeze. (Will stay refrigerated 3-4 days. Or wrap tightly or vacuum seal and freeze ups to 3 months.)
Notes
I mostly make foods that can be prepared in advance and this recipe is no exception. I always make this recipe entirely at least the day before serving, and more often than not, I freeze at least half or all of it for a later date. If frozen, defrost 1-2 days before reheating. Reheat until the internal temperature reaches 300°F.