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Crustless Broccoli Quiche finished dish

Crustless Broccoli Quiche

Recipe card for Crustless Broccoli Quiche.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • For the Quiche: 1 tablespoon butter for greasing the pan
  • 16 ounces frozen chopped broccoli or fresh broccoli cut into florets
  • 8 large eggs
  • ½ cup sour cream or full-fat Greek yogurt
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ¼ cup scallions chopped, including both white and green parts
  • 1 cup sharp cheddar cheese shredded, about 4 ounces

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Generously butter a 9-inch glass or ceramic pie dish to prevent sticking.
  2. Prepare the Broccoli: For Frozen Broccoli: Place the chopped broccoli in a large microwave-safe bowl. Add ¼ cup of water, cover, and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
  3. For Fresh Broccoli: Place the broccoli florets in a large microwave-safe bowl. Add ¼ cup of water, cover, and microwave on high for 3 minutes. Drain well, then chop the florets into small pieces.
  4. Mix the Egg Mixture: In a large bowl, whisk together the eggs, sour cream, kosher salt, black pepper, and garlic powder until smooth.
  5. Combine Ingredients: Stir in the prepared broccoli, chopped scallions, and shredded cheddar cheese until evenly distributed.
  6. Bake the Quiche: Transfer the mixture to the prepared pie dish. Bake in the preheated oven until the quiche is golden brown and a knife inserted in the center comes out clean, about 30 minutes.
  7. Cool and Serve: Allow the quiche to cool in the pan on a wire rack for about 15 minutes. Slice into 8 triangles and serve warm or at room temperature.

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