I don’t always grocery shop with a specific dish in mind, but the other Saturday I knew I wanted broccoli quiche and without Greg home knew it would need to be crustless. (His pie crusts are better.)
This was super creamy and reminded me how great broccoli is, especially when surrounded by cheese. If cauliflower is more your thing, check out Saffron and Honey’s cauliflower quiche with herbs and goat cheese.
Crustless Broccoli Quiche
- 3 cups broccoli florets, cut into bite-sized chunks
- 1 cup diced onion
- olive oil
- pinch red pepper flakes
- 3/4 cup Parmesan or Romano
- 3/4 cup cheddar cheese
- 4 eggs
- 1 cup buttermilk or heavy cream
Drizzle some olive oil in a large frying pan set over medium heat. Throw in the onions and saute until tender and beginning to brown. Toss in broccoli florets and small amount of water, less than a quarter cup. Season with red pepper flakes, salt and pepper. Cook for about five minutes. The broccoli should still have some bite and the water should be evaporate. Remove from heat. Grease a pie pan and set aside. In a large bowl, combine eggs and buttermilk or cream. Whisk to combine. Drizzle a little bit in the bottom of the pie pan. Add the cheeses to the broccoli mixture and stir to combine. Add some cracked black pepper and more salt, if desired. Remember the cheese has salt. Add the broccoli filling to the pie pan then pour over remaining egg mix. Smooth the top and press eggs into any crevices. Cook at 350 until custard is set and top is golden, about 30 minutes.