Crustless Quiche with Broccoli

This recipe is adapted from a recipe on Jenn Segal's website, Once Upon a Chef. For the cheese, I use a mixture of Comtè and Emmental instead of Gruyère. The crustless quiche can also be made in a 10-inch cast-iron skillet or the shallots and broccoli can be sautéed in a sautè pan and transfered to an oven-safe 9-inch or 23cm quiche or pie dish.

Step 1: Preheat the oven to 160℃ (320℉) and set an oven rack in the middle position. Mise en place. If you are using a quiche dish or pie plate, grease with butter.

Step 2: Melt the butter in the skillet or 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, ½ teaspoon of salt, and ½ 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.

Step 3: In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.

Step 4: Spread the broccoli and shallots evenly over the bottom of the cast-iron skilled or prepared quiche plate. Sprinkle the Gruyère over the top. Pour the egg mixture over the cheese.

Ingredients:

  • 2 tablespoons (30g)) unsalted butter, plus more for greasing the pan
  • 75g (3 oz.) chopped shallots, from about 2 shallots
  • 285g (10 oz.) broccoli florets, cut into 1-inch pieces or smaller
  • 1 teaspoon salt, divided
  • 6 large eggs
  • 1¾ cups (415 ml)) heavy cream
  • pinch of ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 140g (5 oz.) shredded Gruyère

Step 5: 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.