Crustless Quiche
A crustless quiche is a savory egg custard baked without pastry, giving you a silky, custardy center and a golden top with less fuss than a traditional quiche. Perfect for brunch or a light dinner.
Equipment
- Pie Dish
- Mixing Bowls
- Whisk
- Nonstick skillet
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil plus more for the pie dish
- 2 shallots thinly sliced (2/3 cup)
- 3 cups small broccoli florets 6 ounces
- 1/4 cup water
- 1 cup grated Gruyere cheese 2 ounces
- 1 tablespoon fresh thyme leaves or chopped fresh chives
Instructions
- Heat the oven to 350 °F and coat a 9-inch or 9.5-inch pie dish generously with oil. The dish should be thoroughly greased so the baked eggs release more easily after resting.
- Crack the eggs into a large bowl, add the milk, salt, and several grinds of black pepper, then whisk until fully blended. The mixture should look evenly yellow and lightly fluid, with no streaks of egg white left behind.
- Warm the olive oil in a large skillet over medium heat, then cook the shallots with a pinch of salt for 4 to 5 minutes until softened before adding the broccoli and water. Keep stirring for about 4 minutes more, until the water cooks off and the broccoli turns bright green with its raw bite just gone.
- Spread the cooked vegetables in the prepared dish, scatter the Gruyere over them, pour in the egg mixture, and gently shake the pan so everything settles evenly before topping with thyme. Bake for 30 to 40 minutes, until the edges are set and lightly golden and the center no longer looks wet.
Notes
Moisture tip: Cook your vegetables thoroughly before adding them to the eggs. For fresh vegetables like broccoli, sauté them until their water content has evaporated to prevent a watery or soggy custard bottom.
Doneness cue: Bake until the outer edges are puffed and lightly golden, but the center still has a tiny, delicate wiggle when the pan is nudged. It should move like soft custard, not slosh like liquid.
Deflation: Expect the baked quiche to sink slightly as it cools. This minor collapse is completely normal as steam escapes from the baked eggs.
Slicing tip: Let the quiche rest for 5 to 10 minutes before slicing. This short pause allows the delicate custard to finish settling, ensuring clean slices that hold their shape.
Sticking fix: If you struggle with sticking, grease the baking dish generously with oil or butter. You can also dust a thin layer of dry breadcrumbs over the greased dish to act as a release barrier.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.