Broccoli Quiche No Crust Recipes

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

CRUSTLESS QUICHE

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Coat a deep 9-inch pie dish with nonstick spray.
• Prepare any mix-ins (see recipe notes for a broccoli bacon version and the blog post above for more suggestions).
• In a large mixing bowl, whisk together the eggs, milk, half-and-half, salt, pepper, mustard, and nutmeg.
• Scatter the mix-ins evenly across the bottom of the prepared pie dish.
• Sprinkle the cheese on top.
• Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet. Sprinkle the chives over the top.
• Bake the quiche on the baking sheet until the center is set, about 35 minutes. It should look puffed and golden at the edges, and when a thin, sharp knife is inserted in the center, the center should be cooked through without visible liquid. Let cool a few minutes. Cut into big wedges. Enjoy warm.

CRUSTLESS BROCCOLI QUICHE

Steps:

• Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
• Place the broccoli in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
• In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
• Transfer the mixture to the prepared pie dish. Bake the quiche until golden brown and a knife inserted in its center comes out clean, about 30 minutes.
• Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.

CRUSTLESS BROCCOLI-CHEDDAR QUICHES

Steps:

• Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
• Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

CRUSTLESS BROCCOLI QUICHE

Steps:

• 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.
• 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.

BROCCOLI QUICHE - NO CRUST

Steps:

• Pre-heat oven to 350.
• Chop broccoli into bite sized pieces.
• Microwave broccoli with 1 teaspoon or so of water to soften slightly, about 1 to 1.5 minutes on high.
• Dice onions and peppers.
• Cut 1 sausage link into small cubes.
• Saute onions, peppers, and sausage in frying pan with pat of butter.
• Spray glass pie dish with non stick spray of your choice.
• Put Broccoli on the bottom of the pie dish.
• Add sauteed ingredients on top and spread out evenly.
• Blend the eggs, spices and Parmesan cheese together.
• Pour mixture over the vegetables and make sure it spreads evenly.
• Bake for about 30 minutes or until top begins to brown.
• Let rest for about 5 minutes or more before slicing and serving.

NO-CRUST BROCCOLI QUICHE

Steps:

• Preheat oven to 375.
• In a medium bowl, combine broccoli, eggs, milk and spices.
• Spray a shallow 2 quart casserole (or 2 pie plates) with nonstick cooking spray.
• Pour egg mixture into casserole and sprinkle with swiss cheese.
• Bake 35 minutes, or until a knife, inserted in the center, comes out clean.
• In a small bowl combine mayonnaise and parmesan cheese.
• Spread over the quiche and return to the oven.
• Bake until lightly browned, about 5 minutes.
• Remove from oven and allow to set for 10-15 minutes.

BACON BROCCOLI CHEDDAR CRUSTLESS QUICHE

Steps:

• Take the broccoli florets out of the freezer so they can begin to thaw. Place the bacon in a skillet and cook over medium-low heat until very brown and crispy. Transfer the bacon to a paper towel lined plate to drain and pour off most of the grease out of the skillet.
• Turn the heat under the skillet up to medium-high and add the broccoli florets. Sauté them in the residual bacon grease until they are no longer frozen. Transfer the broccoli to a cutting board. Roughly chop the florets into smaller, bite-sized pieces.
• Begin preheating the oven to 350ºF. In a medium bowl, whisk together the eggs, milk, Parmesan, and seasoning salt.
• Coat a 9-inch pie plate in non-stick spray (or butter, if you prefer). Place the chopped broccoli in the dish along with half of the shredded cheddar. Crumble the bacon over top. Stir the broccoli, cheddar, and bacon together.
• Place the pie plate on a baking sheet for easy transport in and out of the oven. Pour the egg and milk mixture over the bacon, broccoli, and cheddar in the dish. Top with the remaining shredded cheddar.
• Bake the crustless quiche for 50-55 minutes, or until the center is puffed and it is golden brown around the edges. Let the crustless quiche cool slightly before slicing into eight pieces and serving.

KETO BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees.
• Add the eggs to a mixing bowl along with the heavy cream and whisk well to combine.
• Stir in the remaining ingredients.
• Pour mixture into a greased 9-inch pie plate.
• Bake for 30 minutes or until golden brown around the edges and the center is fully set.
• Let cool for 10 minutes before slicing and serving.