Description
This Crustless Broccoli Quiche is a delicious, low-carb breakfast or brunch option featuring tender broccoli, sharp cheddar cheese, and a fluffy egg custard baked to golden perfection. Effortlessly gluten-free and versatile, it’s perfect for a nutritious start to your day or a satisfying snack.
Ingredients
Scale
For the Quiche
- 1 tablespoon butter – for the pan
- 16 ounces frozen chopped broccoli – or fresh broccoli cut into florets
- 8 large eggs
- ½ cup sour cream – or full-fat Greek yogurt
- 1 teaspoon Diamond Crystal kosher salt – or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup scallions – chopped, white and green parts
- 1 cup cheddar cheese – sharp, shredded; 4 ounces
Instructions
- Prepare the Oven and Pan: Preheat the oven to 400°F. Generously butter a 9-inch glass or ceramic pie dish to prevent sticking and add flavor.
- Cook the Broccoli: For frozen broccoli, place the chopped broccoli in a large microwave-safe bowl, add ¼ cup water, cover, and microwave on high for 6 minutes, stirring after 3 minutes. Drain well. For fresh broccoli, place florets in a microwave-safe bowl with ¼ cup water, cover, and microwave on high for 3 minutes. Drain and chop into small pieces.
- Mix the Custard: In a large bowl, whisk together eggs, sour cream, kosher salt, black pepper, and garlic powder until smooth and combined.
- Add Vegetables and Cheese: Stir the cooked broccoli, chopped scallions, and shredded cheddar cheese into the egg mixture until evenly distributed.
- Bake the Quiche: Pour the mixture into the prepared pie dish. Bake in the preheated oven until golden brown on top and a knife inserted in the center comes out clean, approximately 30 minutes.
- Cool and Serve: Remove the quiche from the oven and allow it to cool and set in the pan on a wire rack for 15 minutes. Slice into 8 triangles and serve warm or at room temperature.
Notes
- Seasonings such as salt should be adjusted to your taste preferences.
- You can double the recipe for a larger crowd, using a 9×13-inch baking dish and cutting the quiche into squares.
- Butter is preferred over cooking spray or oil for greasing the pan to enhance flavor and texture.
- Try alternative cheeses like Gruyere, Gouda, or feta for different flavors.
- Add cooked meats such as shredded chicken, diced ham, or crumbled bacon for a non-vegetarian version.
- To keep leftovers from becoming soggy, cool the quiche completely, store slices on paper towels in an airtight container in the fridge, replacing paper towels daily. Leftovers keep well for about 4 days.
- Freeze individual slices in freezer bags once completely cooled; reheat in the microwave directly from frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 196 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 210 mg
