Easy Crustless Quiche Recipe

Image of a cooked crustless quiche filled with broccoli in a white pie dish.

4.82 from 279 votes

This easy Crustless Quiche Recipe is filled with tender broccoli, shallots, and Gruyere cheese in a rich, creamy egg custard. Made without a pastry crust and baked gently in a deep-dish pie plate, it's perfect for breakfast, brunch, lunch, or dinner.

Prep Time20

Cook Time1

Total Time1 20

Servings: servings

Calories: 264kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 tablespoons butter
▢ 2 large shallots - minced (or ½ medium onion)
▢ 3 cups broccoli florets - roughly chopped
▢ 1 teaspoon salt - divided
▢ 6 large eggs
▢ ¾ cup half-and-half
▢ ½ cup whole milk - or 2% milk
▢ ⅛ teaspoon ground nutmeg
▢ 1 cup Gruyere cheese - shredded

Instructions

Preheat the oven to 325°F and position a rack in the center. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray.
Melt the butter in a large 12-inch skillet over medium heat. Add the shallots and cook for 3-4 minutes, or until softened. If necessary, lower the heat to prevent the shallots from burning.
2 tablespoons butter, 2 large shallots
Add the broccoli, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook for 3-4 minutes, or until the broccoli is just tender. Remove the lid and continue cooking until all of the water has evaporated.
3 cups broccoli florets, 1 teaspoon salt
In a large bowl, whisk together the eggs, half-and-half, milk, nutmeg, and remaining 1/2 teaspoon salt until well combined.
6 large eggs, ¾ cup half-and-half, ½ cup whole milk, ⅛ teaspoon ground nutmeg
Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle with Gruyere cheese, then slowly pour the egg mixture over the top.
1 cup Gruyere cheese
Bake for about 1 hour, or until the edges are set and the center still has a slight jiggle when you gently move the pan. If the top begins to brown too quickly, loosely tent with aluminum foil. Let the quiche cool for about 10 minutes before slicing and serving.

Notes

Dairy: I prefer the combination of 3/4 cup half-and-half and 1/2 cup whole milk or 2% milk. You can also use all whole milk for a slightly lighter quiche or all half-and-half for a richer, creamier custard.
Veggie swaps: Feel free to swap the broccoli for other cooked vegetables. Remember to cook and drain high-moisture vegetables like spinach, mushrooms, zucchini, or tomatoes before adding them to prevent a watery quiche.
Add-ins: Cooked ham, bacon, or breakfast sausage can be added for a heartier quiche.
Doneness: The quiche is ready when the edges are set and the center still has a slight jiggle. If checking with an instant-read thermometer, the center should reach at least 160°F. Avoid baking until completely firm, since the custard will continue to set as it rests.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool completely before wrapping individual slices tightly and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave individual slices for 30-60 seconds, or cover a whole quiche with foil and reheat at 300°F for about 30 minutes, until heated through.

Nutrition

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