Crustless Quiche
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
5 out of 5 stars
(44)
Ingredients
6-8 servings
- 6 large eggs
- ½ cup milk
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus more for the pie dish
- 2 shallots, thinly sliced (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
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Preparation
Step 1
Preheat the oven to 350°F and grease a 9-inch or 9.5-inch pie dish.
Step 2
In a large bowl, whisk together the eggs, milk, salt, and several grinds of pepper.
Step 3
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.
Step 4
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.
Step 5
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Chef's notes
This crustless quiche is the perfect simple-yet-special dish for the hectic holiday season. Serve it for brunch alongside fresh fruit and mimosas, or make it for an easy weeknight dinner. If you’re lucky enough to have leftovers, warm them up for a healthy breakfast or lunch the next day.
Recipe Variations
Toss in other veggies like sautéed spinach, mushrooms, or asparagus. Roasted butternut squash would be delicious too!
Change the cheese to cheddar, feta, or Swiss cheese instead of Gruyere.
Swap the herbs:
Add tarragon, basil, or chopped fresh rosemary instead of thyme or chives.
