There really is no other way to put it: this crustless broccoli quiche, recipe courtesy of Jenn Segal at Once Upon a Chef, is insanely delicious. Whether you serve it for brunch, dinner, or any time in between, it’s worth every single calorie. Doing away with the crust cuts down on prep time, cook time, and carbs — and everyone knows the cheesy custard is the best part anyway. To hold the quiche together, I spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve.

You can substitute other vegetables, like asparagus or mushrooms, if you’d like but keep the ratio of veggies to custard the same – and, of course, always cook and season the vegetables before adding them. As with any quiche, the oven temperature is key. Quiche should be cooked at 325°F (not 350°F as most recipes direct) for the creamiest, silkiest custard. Eggs like to be cooked gently, and those 25 degrees really do make a difference.

Servings: 4-6
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes


    • 2 tablespoons unsalted butter, plus more for greasing the pan
    • ½ cup chopped shallots, from about 2 shallots
    • 10 oz broccoli florets, cut into 1-inch pieces or smaller
    • 1 teaspoon salt, divided
    • 6 large eggs
    • 1¾ cups heavy cream
    • Pinch ground nutmeg
    • ⅛ teaspoon cayenne pepper
    • 1½ cups (about 5 oz) shredded Gruyère


    1. 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.
    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, 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.
    3. In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon 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.

Make Ahead: This broccoli 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 crustless broccoli 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.

    • Per serving (6 servings)
    • Serving size:  1 slice
    • Calories:  483
    • Fat: 43 g
    • Saturated fat: 25 g
    • Carbohydrates: 8 g
    • Sugar: 4 g
    • Fiber: 2 g
    • Protein: 17 g
    • Sodium: 492 mg
    • Cholesterol: 321 mg