Crustless Quiche
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 to 8
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Course
Main Course
Crustless Quiche
Description
Crustless Quiche uses a simple egg and milk custard poured over sautéed shallots and precisely cooked broccoli florets in a lightly oiled pie dish. The Gruyere cheese melted atop adds richness and a slightly nutty flavor that complements the vegetables. Baking at a moderate temperature ensures the eggs set evenly while retaining a soft, creamy interior without a crust to contain it.
The shallots are softened first in olive oil along with a pinch of salt, then broccoli is cooked just until tender with a splash of water to maintain its vibrancy and texture. The dish is finished with fresh thyme leaves or chopped chives for a fresh herbal note. The visual contrast of green broccoli against the golden egg custard creates an inviting appearance.
This quiche can be served warm or at room temperature, making it versatile for meals throughout the day. It pairs well with simple salads or steamed vegetables for a balanced option. Since it lacks a crust, it is quicker to prepare and lighter in carbohydrates compared to classic quiches.
Ingredients
- 6 egg large
- ½ cup milk
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1 tablespoon extra-virgin olive oil plus more for the pie dish
- 2 shallot thinly sliced (⅔ cup
- 3 cups broccoli florets 6 ounces, small
- ¼ cup water
- 1 cup gruyere cheese 2 ounces, grated
- 1 tablespoon thyme leaves fresh or chopped fresh chives
Instructions
- Preheat the oven to 350°F and grease a 9-inch or 9.5-inch pie dish.
- In a large bowl, whisk together the eggs, milk, salt, and several grinds of pepper.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the broccoli and water and cook, stirring, for 4 minutes, or until the water has evaporated and the broccoli is bright green and has just lost its raw bite.
- Transfer the vegetables to the prepared pie dish and spread in an even layer. Sprinkle the cheese evenly on top. Pour in the egg mixture and gently shake the pan to distribute. Sprinkle with the thyme and bake for 30 to 40 minutes, or until the eggs are set.
User Reviews
Overall Rating
5
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