No Crust Broccoli Quiche

I saw this delicious No Crust Broccoli Quiche on the Once Upon a Chef Blog. Jenn has some terrific recipes and this is just one I had to try.

I don’t make quiche very often and I have no idea why because I love it. It’s perfect for pot lucks, brunches, lunches and just plain ole breakfast.
This is super easy to make. Anyone can do it. And when you taste how delicious it this is you won’t believe something this delicious can be so easy.

You just need to melt 2 Tbsp butter in a skillet. Add 1/2 cup chopped shallots. Cook on low for about 5 minutes until soft and translucent. Make sure they don’t brown.
*Shallots are very similar to onions except a little milder. If you don’t have shallots or can’t find them sweet onions can be substituted.

Add the 10 oz. broccoli florets, 1/4 tsp. salt and 1/3 cup water. Increase heat to medium and cook 3-4 minutes or until the broccoli is al dente and water is absorbed. Set aside.

In a large bowl, whisk the 6 eggs, 1-3/4 cups heavy cream, pinch nutmeg, 3/4 teaspoon salt, 1/4 tsp black pepper and 1/8 tsp. cayenne pepper.

To asssemble, butter a pie dish. Spread the broccoli and shallot mixture evenly over the bottom of the dish.

Shred 1-1/2 cups Gruyère cheese.

Sprinkle 1-1/2 cups shredded Gruyère over the top of the broccoli.

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.

Slice and eat.