{{ :recipes:broccoli_quiche.jpg?direct&200|}} ====== Broccoli Quiche - Crustless ====== /* Description */ I first had this while down at Andrea and Hugh's when Surinda and Michael Roberson brought this over. I loved it, and more importantly, Andrea loved it, so I asked for the recipe and made it a few times. It's a great base recipe in and of itself! I've included a link to the original recipe from the Once Upon a Chef blog, and Michael's alterations in the notes section. [[https://www.onceuponachef.com/recipes/crustless-broccoli-quiche.html|Once Upon a Chef]] {(rater>id=100|name=Crustless Broccoli Quiche|type=rate|headline=off)} |**Preheat:** 325°|**Yield:** 4-6 servings|| |**Prep:** 0:15|**Wait:** 0:00|**Cook:** 1:00| ====== Ingredients ====== * 2 tablespoons unsalted butter, plus more for greasing the pan * ½ cup chopped shallots, from about 2 shallots * 10 oz broccoli florets, cut into 1-inch pieces or smaller * 1 teaspoon salt, divided * 6 large eggs (see notes) * 1¾ cups heavy cream (see notes) * Pinch ground nutmeg * ⅛ teaspoon cayenne pepper * 1½ cups (about 5 oz) shredded Gruyère ====== Directions ====== - Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter. - Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside. - In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper. - Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese. - Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve. ====== Notes ====== - **Make Ahead:** This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes. - **Freezer-Friendly Instructions:** The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center. - **Michael's Broccoli and Ham Quiche Tweaks and Notes:** The ham in the quiche is from Honey Baked Ham. Surrinda buys a ham bone and cuts it into small pieces. (Uses the bone to make soup.) KEY - the HBH is salty so cut down the salt in the recipe. Don’t use too much ham for the same reason. We use a frozen pie shell (from Whole Foods.) Be sure to cook the pie shelf first per directions or the shell won’t cook. - **Custard Notes:** If using a crust, only need 4 eggs and 1 cup of cream. Speaking of cream, 2% milk should be able to be substituted. /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Breakfast European/French 4★}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast European/French 4★ Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade InstantPot Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/InstantPot Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern African Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French 4★ European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet KingArthurFlour MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~