Crustless Broccoli-Shallot-Ham Quiche
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Serves: 9
I am in love with “Shallot Sea Salt” from The Spice and Tea Exchange in Blowing Rock, NC. Out of the 85+ stores, you can only get Shallot Sea Salt here. Stop by or give them a call! I am using this specialty salt in several dishes (more recipes on the way!).
Omitting the traditional quiche crust allows this recipe to be low-carb/keto. Cheeses, dairy, and eggs give the high fat that keto dieters desire. And it’s just so super-delicious!
Season the broccoli. Season the shallot. It’s important to season all your ingredients that lack saltiness on their own. Your final results will be more flavorful and enjoyable if you season as you cook.
You want enough broccoli to cover the bottom of your dish. A 9” square baking dish can easily take 3 heaping cups of broccoli.
Season your broccoli with salt and pepper, no oil. We want flavor, but not moisture so the quiche does not become watery. Not over-baking also lends to better quiche also. The shallot is sautéed in a minute amount of butter, which lends flavor.
This recipe is made for a 9” square baking pan. There is about 2 ½-cup difference in a 9” square baking pan and a 9” round baking pan. Adjust your times as needed if you change your pan size/shape/volume amount.
Crustless Broccoli-Shallot-Ham Quiche
Ingredients
- 3 cups fresh broccoli florets, cut into bite-size pieces
- sea salt, to taste
- freshly-cracked black pepper, to taste
- 1 teaspoon unsalted butter
- 1 cup shallots, 1/4" dice
- 1 cup cooked ham (or bacon or Canadian bacon), cubed or chopped
- 1/3 cup green onions, sliced
- 2 cups (6 ounces) cheese(s) (aged cheddar, Gruyére, etc.), shredded
- 6 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon garlic powder
- 2 teapoons Shallot Sea Salt, The Spice and Tea Exchange
- 1 teaspoon Crushed Red Pepper Flake, optional, The Spice and Tea Exchange
Instructions
- Preheat the oven to 375 degrees F. Grease a 9” square baking dish. Set aside. See Notes.
- Add the eggs to a medium bowl and scramble with a wire whisk or fork. Add the dairy, garlic powder, Shallot Sea Salt, Crushed Red Pepper if using, and black pepper. Whisk very well.
- Dry-cook the broccoli. Either oven-bake, on the stovetop in a saute pan, or air-fry without oil. Season the broccoli well, though, with salt and pepper. Some caramelization is fine and good. Lay the broccoli in an even layer on the bottom of the greased baking dish.
- Heat the teaspoon of butter in a small saute pan over medium heat. Once melted, add the shallots and cook until just softening. Season with salt and pepper. Spread the shallots evenly over the broccoli.
- Sprinkle the ham and green onions over the shallots.
- Sprinkle the cheese evenly over the mixture.
- Whisk the egg mixture again very well and evenly pour over the cheese.
- Bake in the preheated oven for 25 to 35 minutes, or until the edges are lightly browned and the middle is slightly wobbly. The best indicator is a probe thermometer inserted into the center that reads 160 to 165 degrees F.
- Remove the quiche from the oven to a heat-proof surface to cool for at least 30 minutes, or to room temperature. This will allow the quiche to set up.
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