Easy Crustless Quiche Recipe
Crustless Quiche is a quicker, easier, and lighter version of the classic, but just as versatile and delicious. Low-carb and gluten-free, this crustless broccoli quiche is perfect anytime for breakfast, lunch, or dinner!
Servings: 6 servings
Preheat the oven to 325°F and place the oven rack in the center/middle position. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray.
Melt the butter in a large 12-inch skillet set over medium heat. Add the shallots and cook for 3-4 minutes until softened (lower the heat if necessary to prevent the shallots from browning.
Add the broccoli plus half of the salt and 1/4-cup water. Cover and allow the broccoli to steam for about 3-4 minutes, stirring occasionally. Remove the lid and continue to cook until the water has evaporated. Set aside.
Meanwhile, in a large bowl whisk together the eggs, half-and-half, milk, and nutmeg with the remaining teaspoon of salt.
To assemble, spread the broccoli and shallots over the bottom of the pie pan and then sprinkle with the shredded Gruyere cheese. Slowly pour the egg and cream mixture over the top of the cheese.
Carefully transfer to the oven and bake for approximately 1 hour, or until the inner custard has set and the top is golden brown. Remove from the oven and allow to cool for about 10 minutes before slicing and serving.
- This crustless quiche can be made with heavy cream, half-and-half, whole milk, 2%, or some combination of those listed. Heavy cream will produce the most custard-like filling.
- Feel free to add your favorite veggies (or none at all!) You can also toss in some chopped bacon, ham, or even breakfast sausage.
- To reheat leftovers: Individual sliced can be reheated in the microwave for about 30-60 seconds. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
- To freeze: To freeze this crustless quiche, cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. May be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating (per the instructions above).
Calories: 264kcal | Carbohydrates: 7g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 603mg | Potassium: 331mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 42mg | Calcium: 333mg | Iron: 1mg