How To Make Crustless Broccoli Quiche
Because its crustless, this broccoli quiche has fewer carbs. It also comes together more quickly and you’ll love the rich creamy custard.
Preheat the oven to 325 degrees F and set an oven rack in the middle position. Grease a 9-inch 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. Do not brown.
Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook for 3 to 4 more minutes, stirring occasionally, until the broccoli is al dente and the water has evaporated. Set aside.
In a large bowl, whisk the eggs with the cream, nutmeg, 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.
- Calories: 479.38kcal
- Fat: 43.20g
- Saturated Fat: 25.12g
- Trans Fat: 0.17g
- Monounsaturated Fat: 12.97g
- Polyunsaturated Fat: 2.61g
- Carbohydrates: 7.13g
- Fiber: 0.44g
- Sugar: 3.27g
- Protein: 17.54g
- Cholesterol: 320.98mg
- Sodium: 492.47mg
- Calcium: 375.01mg
- Potassium: 342.96mg
- Iron: 1.52mg
- Vitamin A: 542.50µg
- Vitamin C: 45.55mg
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