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There is no really other way to put it: this quiche 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, you need spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve. If you’d like to substitute other vegetables, like asparagus or mushrooms, feel free 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. Finally, this quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed.
To begin, melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook until soft and translucent, about 4 minutes. Do not brown.
Add the broccoli, 1/4 teaspoon of the salt, and 1/3 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.
In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.
Spread the broccoli and shallots evenly over the bottom of the prepared pie plate.
Sprinkle the cheese over top. I think Gruyère is perfect here — it melts nicely and has a nutty, earthy flavor — but Comté, Beaufort or Cheddar would also work well.
Then pour the egg mixture over the cheese.
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. Enjoy!