Crustless broccoli quiche is the right low-carb breakfast to begin your day! The recipe is simple, and sauteing the veggies provides tons of taste that complement the creamy custard filling.

Desk of Contents

1. Broccoli preparation
2. Crustless quiche vs. frittata
3. Cheese choice
4. Saute the greens for higher taste
5. Tips on how to make the egg custard filling
6. Layer the elements
7. The significance of baking temperature 
8. Serve this with
9. Crustless Broccoli Quiche Recipe

Who says consuming your veggies must be boring? This crustless broccoli and cheddar quiche is scrumptious and straightforward to share. It additionally makes for easy morning meal prep. For max taste, I season and saute the greens earlier than baking with the eggs.

With out the construction of a pie crust shell, I designed the recipe in order that the egg combination could be agency sufficient to chop into slices however tender in texture. Shreds of cheddar cheese soften and infuse its taste into the dish for a tasty breakfast or brunch.

Broccoli preparation

I take advantage of contemporary broccoli and reduce the florets down into small items, about ¾-inch in dimension. Chunk-sized chunks prepare dinner rapidly and are simpler to eat. You should use frozen broccoli, nonetheless, ensure to defrost and shake off as a lot moisture as potential. They’re usually blanched (partially cooked) earlier than freezing, so their texture might be softer than contemporary.

Crustless quiche vs. frittata

Each are related in that they use a savory egg base to create a sliceable construction. Quiche often comprises dairy merchandise like cream or milk for a clean souffle-like texture, whereas frittatas might not. Quiche usually bakes in a pie dish, whereas the frittata elements prepare dinner and bake in the identical skillet.

Cheese choice

Use sharp cheddar cheese so as to add extra depth in taste. The extra getting old yields a barely tangier and complicated style. The shreds soften and assist bind the elements collectively. Different cheeses like low moisture mozzarella, gruyere, Monterey jack, swiss, or smoked gouda are nice alternate options to change issues up.

Saute the greens for higher flavor

Sauteing diced purple onions add barely candy caramelized flavors to the quiche. The chopped broccoli florets additionally briefly prepare dinner utilizing the dry warmth methodology to advertise mild browning on the floor for a greater style.

Seasoning it with salt helps to attract out the moisture in order that it doesn’t dilute the egg combination or make it watery. Sauteing the minced garlic on the finish of cooking provides a burst of savory aromatics to the filling.

Tips on how to make the egg custard filling

To make a sturdy, but tender base, use a better ratio of eggs to cream and milk. I discover that for each ½ cup of liquid, use 2 ½ massive eggs. This mix is greater than double the quantity usually utilized in a conventional quiche with a pie crust. With no crust, it’s a must to enhance the quantity of egg proteins for construction. For a easy seasoning, whisk in salt, black pepper, and grated nutmeg.

Layer the elements

Use a greased 9-inch pie plate for baking. Sprinkle half of the shredded cheese, prime with the nice and cozy broccoli combination, then the remaining cheese. This process ensures that the elements distribute evenly. Pour the egg combination excessive, then permit the liquid to seep in between elements and right down to the baking dish’s backside. I like to make use of a fork to maneuver the elements round to assist the custard settle.

The significance of baking temperature 

Use a average oven temperature of 350-degrees to bake the quiche. The egg proteins begin to rapidly prepare dinner as soon as it reaches the coagulation temperature of 144ºF (62ºC). Nonetheless, the milk’s fats coats the egg proteins and creates tiny buffers that stop the curds from binding too tightly collectively.

You don’t need the perimeters to prepare dinner too quick. In any other case, they’ll dry out earlier than the middle corporations up. The light temperature will create a clean custard consistency. I let the dish cool for five to 10 minutes earlier than serving to finish carryover cooking. 

Serve this with