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.
Serves:
Ingredients
- 2tbspunsalted butter,plus more for greasing the pan
- ½cupshallots,chopped
- 10ozbroccoli florets,cut into 1 inch pieces or smaller
- 1tspsalt,divided
- 6largeeggs
- 1¾cupsheavy cream
- pinchground nutmeg
- ⅛tspcayenne pepper
- 1½cupsshredded gruyère,(about 5 oz)
Instructions
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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.
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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. Do not brown.
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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.
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In a large bowl, whisk the eggs with the cream, nutmeg, 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.
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Let cool for about 10 minutes, then slice into wedges and serve.
Nutrition
- 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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