Crustless Broccoli Quiche

11 85 511
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 10 min 6
Crustless Broccoli Quiche
Health Highlights

Ingredients


2 tbsp Butter, grass fed, unsalted
1/2 cup chopped Shallots (from about 2 shallots)
10 florets Broccoli florets (cut into 1-inch pieces or smaller)
1 dash Sea Salt
1/3 cup Water
6 large egg Egg (large)
1 3/4 cup Heavy cream, 38% M.F.
1/2 tsp Nutmeg, ground (ground)
3/4 tsp Sea Salt
1 dash Cayenne pepper
1 1/2 cup shredded Gruyere cheese

Instructions


  1. Preheat the oven to 325°F (163°C)  and set an oven rack in the middle position. Grease a 9-inch deep-dish pie plate with butter.
  2. 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, salt, and 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.
  3. In a large bowl, whisk the eggs with cream, nutmeg, salt, and cayenne pepper.
  4. 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.
  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.

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 325°F oven until hot in the center, about 30 minutes. 
  • The cooled quiche may also be wrapped tightly in foil and frozen for up to 2 months. 
    • Let the quiche thaw in the refrigerator overnight before reheating.

Nutrition Facts

Per Portion

Calories 511
Calories from fat 416
Calories from saturated fat 232
Total Fat 46 g
Saturated Fat 25.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 11.8 g
Cholesterol 328 mg
Sodium 672 mg
Potassium 221 mg
Total Carbohydrate 8.6 g
Dietary Fiber 1.0 g
Sugars 1.9 g
Protein 15.6 g

Dietary servings

Per Portion


Meat Alternative 0.6
Milk Alternative 0.6
Vegetables 0.4

Energy sources


Pygal6%397.47510774382454109.0076566818782281%396.02723591360854281.2739254292369512%347.11264141900665113.645933441743896%81%12%CarbohydratesFatProtein
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