Crustless Broccoli and Gruyère Quiche Recipe
This crustless quiche recipe is a light and flavorful dish packed with fresh broccoli, tender shallots, and nutty Gruyere cheese. Free from a traditional pastry crust, it offers a lower-carb alternative while maintaining a rich, creamy texture perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 6 large eggs
- ½ cup milk
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
Vegetables and Cheese
- 1 tablespoon extra-virgin olive oil, plus more for greasing the pie dish
- 2 shallots, thinly sliced (about ⅔ cup)
- 3 cups small broccoli florets (6 ounces)
- ¼ cup water
- 1 cup grated Gruyere cheese (2 ounces)
- 1 tablespoon fresh thyme leaves or chopped fresh chives
Instructions
- Prepare the pie dish: Preheat your oven to 350°F (175°C). Grease a 9-inch or 9.5-inch pie dish thoroughly with olive oil to prevent sticking.
- Mix the egg base: In a large bowl, whisk together the 6 large eggs, ½ cup milk, ½ teaspoon sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Sauté the shallots: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced shallots and a pinch of salt. Cook, stirring occasionally, for 4 to 5 minutes until the shallots soften and become translucent.
- Cook the broccoli: Add the 3 cups of small broccoli florets and ¼ cup water to the skillet with the shallots. Stir and cook for about 4 minutes until the water evaporates, the broccoli turns bright green, and loses its raw bite but still retains a slight crunch.
- Assemble the quiche: Transfer the cooked vegetables into the prepared pie dish and spread them in an even layer. Sprinkle the grated Gruyere cheese evenly over the vegetables.
- Add the egg mixture: Pour the egg and milk mixture gently over the vegetables and cheese in the pie dish. Gently shake the pan to distribute the mixture evenly.
- Add fresh herbs and bake: Sprinkle 1 tablespoon of fresh thyme leaves or chopped fresh chives on top. Bake in the preheated oven for 30 to 40 minutes, or until the eggs are fully set and the top is lightly golden.
- Cool and serve: Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- You can substitute broccoli with other vegetables like spinach, asparagus, or mushrooms.
- Gruyere cheese may be replaced with Swiss or cheddar cheese based on preference.
- For a dairy-free version, use unsweetened almond milk or another plant-based milk and replace cheese with a vegan alternative.
- Make sure not to overcook the broccoli so it stays tender-crisp.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Keywords: crustless quiche, broccoli quiche, healthy breakfast, vegetable quiche, vegetarian quiche, easy brunch recipe, Gruyere cheese quiche
