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Crustless Broccoli and Gruyère Quiche Recipe

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4.4 from 2 reviews

This crustless quiche recipe offers a delightful and simplified alternative to traditional quiches. Packed with fresh broccoli, sautéed shallots, and rich Gruyere cheese, it creates a creamy, savory dish that’s perfect for brunch, lunch, or dinner. Naturally gluten-free and easy to prepare, it’s sure to become a favorite for those seeking a wholesome and satisfying meal served with a fresh green salad or fruit.

Ingredients

Egg Mixture

  • 6 large eggs
  • ½ cup milk
  • ½ teaspoon sea salt, plus more to taste
  • Freshly ground black pepper

Vegetables

  • 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

Cheese and Herbs

  • 1 cup grated Gruyere cheese (2 ounces)
  • 1 tablespoon fresh thyme leaves or chopped fresh chives

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9-inch or 9.5-inch pie dish generously with olive oil to prevent sticking.
  2. Mix Eggs and Seasoning: In a large mixing bowl, whisk together the 6 large eggs, ½ cup milk, ½ teaspoon sea salt, and several grinds of freshly ground black pepper until fully combined and slightly frothy.
  3. Sauté Shallots: Heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet over medium heat. Add the thinly sliced shallots and a pinch of salt, cooking and stirring occasionally for 4 to 5 minutes until the shallots soften and become translucent.
  4. Cook Broccoli: Add 3 cups of small broccoli florets along with ¼ cup of water to the skillet. Stir often and cook for about 4 minutes until the water evaporates, the broccoli turns bright green, and loses its raw crunch but remains tender.
  5. Assemble the Quiche: Transfer the cooked vegetables evenly into the prepared pie dish. Sprinkle 1 cup of grated Gruyere cheese evenly over the vegetables. Pour the egg mixture gently over the top, then shake the pan lightly to distribute the eggs evenly. Sprinkle 1 tablespoon of fresh thyme leaves or chopped chives over the surface.
  6. Bake: Place the pie dish in the preheated oven and bake for 30 to 40 minutes, or until the eggs are fully set and the top is lightly golden. Check doneness by inserting a knife or toothpick in the center; it should come out clean.
  7. Serve: Allow the quiche to cool for a few minutes before slicing. Serve warm with a side of green salad and fresh fruit to complete the meal.

Notes

  • This quiche is gluten-free due to its crustless preparation, making it suitable for those avoiding gluten.
  • You can substitute fresh thyme with chopped chives or another fresh herb of your choice for different flavor profiles.
  • To make this recipe vegetarian, ensure your cheese is suitable or use a vegetarian-friendly alternative.
  • For a dairy-free version, substitute milk with unsweetened plant-based milk and use a non-dairy cheese alternative.
  • Use a sharp knife to slice the quiche to maintain clean pieces due to its soft texture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.

Find it online: http://bitezly.com/crustless-broccoli-and-gruyere-quiche-recipe/