Crustless Quiche with Broccoli
This crustless quiche with broccoli is a deliciously healthy dish that's easy to prepare and perfect for any meal. Packed with protein and fiber, this quick crustless quiche delivers satisfying flavors while being gluten-free and customizable.
Ingredients
- 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 greasing
- 2 shallots, thinly sliced (approximately ⅔ cup)
- 3 cups small broccoli florets (about 6 ounces)
- ¼ cup water
- 1 cup grated Gruyere cheese (about 2 ounces)
- 1 tablespoon fresh thyme leaves or chopped fresh chives
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch or 9.5-inch pie dish with olive oil.
- In a large bowl, whisk together the eggs, milk, sea salt, and several grinds of black pepper until fully combined. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallots with a pinch of salt and sauté for 4 to 5 minutes until softened.
- Stir in the broccoli florets and ¼ cup of water. Cook for about 4 minutes, stirring occasionally, until the water evaporates and the broccoli turns bright green.
- Spread the broccoli and shallots evenly in the greased pie dish.
- Sprinkle the grated Gruyere cheese evenly over the vegetables.
- Pour the egg mixture over the top, tilting the pan gently to distribute evenly. Sprinkle fresh thyme or chives on top.
- Bake the quiche for 30 to 40 minutes, or until the eggs are set and no longer wobbly in the center. Let cool for 5 to 10 minutes before slicing and serving.