The BEST Crustless Broccoli Quiche


I have been doing quiche all wrong for all these years.

Why doesn't my quiche taste creamy and dense like it does in France?

We know the real answer: French dairy (eggs, cheese, yogurt, butter) is just the best.....but what can I DO to up my quiche game?

I have found the answer:

It's heavy cream. Not 2% milk or even whole milk, it's cream.

Yes people, don't be afraid of it.

Milk makes quiche spongy, if you know what I mean.

Cream will change your quiche game forever.

We could all use some easy recipes these days, so I thought I would post this one.

It is totally adaptable to sauteed mushrooms, spinach or whatever you like....just follow the cheese and custard rules and you will be golden.

You ready?

Here it is:

1 bunch of broccoli, cut up into florets (I also use the stems), steamed in the microwave is so easy.....3 minutes in some water
1 small yellow onion, cut up
kosher salt & pepper (don't be stingy)
5 eggs
1 cup cream
1 tbsp of strong French mustard (I like Amora, but Grey Poupon is ok too)
1 cup of shredded cheese of your choice (I used cheddar and mozzarella)

Saute the onion in some olive oil until just wilted.

Spray a deep dish 9" pie dish with cooking spray and lay the steamed broccoli and cooked onion on the bottom.
Season liberally with kosher salt & pepper.

Next in goes the layer of shredded cheese.

Whisk up the 5 eggs with the mustard and HEAVY CREAM. Add in another pinch of salt.

Pour this mixture over the vegetables and cheese.

Bake for 30-35 minutes in a 350F oven.

The quiche will puff up like a souffle, then deflate.

Let rest 30 minutes, then devour.
Refrigerate leftovers and reheat in microwave the next day.

xo


Comments

The JR said…
Thank you! I have some broccoli I need to use, plus my hens are in overtime right now.

Hope all is well Stacey.

Trigirlpink said…
When I was a kid I was left at the dinner table until i ate that one stalk of broccoli. Now? BRING IT. Of course back in the 70’s it was just steamed and tossed on the plate (eeek). We need your updates even more now that we are stuck at home and trying to be productive!
Anonymous said…
Could you please do a tutorial on how you put your hair up in a bun twist? Always looks BEAUTIFUL.
Bebe said…
I love broccoli. Stems and all. I do pare the stems thinly. My DH finally eats it after a lifetime of saying No. Believe he must have seen only the overcooked greyish kind. When he saw a bright green piece on my plate, he tried it. Has eaten it ever since.

As for the quiche I only have whole milk (and that is because Costco/Instacart was out of 2%). I have never made quiche. Would your recipe be a disaster with whole milk? I love the idea that it uses the entire stalk of broccoli and onion cut in pieces, rather than minced or somesuch.
Bebe said…
PS. JR’s hens left quite a visual.... Don’t know whether to feel sorry for them or applaud…