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Crustless Broccoli Quiche

A savory and indulgent quiche featuring tender broccoli, creamy Gruyère cheese, and a custard-like filling, perfect for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the base mixture
  • 2 tablespoons unsalted butter For sautéing shallots.
  • 10 ounces broccoli florets Cut into small bite-size pieces.
  • 1 teaspoon salt For seasoning.
  • 6 large eggs For custardy filling.
  • 1.75 cups heavy cream For creaminess.
  • 1 pinch ground nutmeg For flavor depth.
  • 0.125 teaspoon cayenne pepper For a gentle kick.
  • 1.5 cups shredded Gruyère cheese For rich flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and greased a 9-inch deep dish pie plate with butter.
  2. In a large sauté pan, melt 2 tablespoons of butter over medium-low heat.
  3. Add chopped shallots and cook gently until soft and translucent, about 4 minutes.
  4. Add broccoli florets, ¼ teaspoon of salt, and ⅓ cup of water. Cook until broccoli is tender and water evaporates, about 3-4 minutes, then set aside.
Mixing and Baking
  1. In a large bowl, whisk together eggs, heavy cream, remaining ¾ teaspoon of salt, nutmeg, and cayenne pepper.
  2. Spread the broccoli and shallot mixture in the greased pie plate, then sprinkle the shredded Gruyère cheese over it.
  3. Pour the egg and cream mixture over the cheese and vegetables.
  4. Bake in the oven for about 1 hour or until the custard is set and the top is golden brown.
  5. Let cool for about 10 minutes before slicing into wedges.

Notes

For enhanced flavor, try adding herbs like thyme or dill. You can replace Gruyère with cheddar or feta. Experiment with different vegetables for a unique twist!