Crustless Broccoli-Shallot-Ham Quiche
Low carb/keto Crustless Broccoli-Shallot-Ham Quiche, with Shallot Sea Salt by The Spice and Tea Exchange in Blowing Rock, NC.
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.
Notes
Use room temp ingredients. If you find you didn’t bring the ingredients out of the refrigerator early enough to knock the chill off, combine the whole milk and heavy cream in a glass 2-cup measuring cup and microwave about 1 to 1 ½ minutes, just long enough to warm through. Don’t boil. Then slowly pour the warm dairy into the bowl with the eggs while whisking; you are tempering the eggs.
There is a difference in volume in a 9" square and 9" round baking dish. The round baking dish holds less volume.
Nutrition Facts
Crustless Broccoli-Shallot-Ham Quiche
Amount per Serving
Calories
230.53
% Daily Value*
Fat
16.53
g
25
%
Saturated Fat
8.42
g
53
%
Trans Fat
0.18
g
Polyunsaturated Fat
1.31
g
Monounsaturated Fat
3
g
Cholesterol
158.71
mg
53
%
Sodium
661.1
mg
29
%
Potassium
283.44
mg
8
%
Carbohydrates
6.47
g
2
%
Fiber
1.34
g
6
%
Sugar
3.41
g
4
%
Protein
14.42
g
29
%
Vitamin A
379.7
IU
8
%
Vitamin C
23.46
mg
28
%
Calcium
272.55
mg
27
%
Iron
1.11
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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