Crustless Broccoli Quiche
 Who needs crust? Going crustless with this broccoli quiche cuts down prep and cook time, plus carbs, letting the rich, cheesy custard and veggies take center stage. Ingredients 2 tablespoons unsalted butter, plus more for greasing the pan ½ cup chopped shallots, from about 2 shallots 10 oz broccoli florets, cut into 1-inch pieces or smaller 1 teaspoon salt, divided 6 large eggs 1¾ cups heavy cream Pinch ground nutmeg ⅛ teaspoon cayenne pepper 1½ cups (about 5 oz) shredded Gruyère 2 tablespoons unsalted butter, plus more for greasing the pan ½ cup chopped shallots, from about 2 shallots 10 oz broccoli florets, cut into 1-inch pieces or smaller 1 teaspoon salt, divided 6 large eggs 1¾ cups heavy cream Pinch ground nutmeg ⅛ teaspoon cayenne pepper 1½ cups (about 5 oz) shredded Gruyère Instructions Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter. Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside. In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper. Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. 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, then slice into wedges and serve. Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes. Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center. Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter. Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside. In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper. Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. 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, then slice into wedges and serve. Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes. Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center. Nutrition Information Powered by Per serving (6 servings) Serving size: 1 slice Calories: 483 Fat: 43 g Saturated fat: 25 g Carbohydrates: 8 g Sugar: 4 g Fiber: 2 g Protein: 17 g Sodium: 492 mg Cholesterol: 321 mg Per serving (6 servings) Serving size: 1 slice Calories: 483 Fat: 43 g Saturated fat: 25 g Carbohydrates: 8 g Sugar: 4 g Fiber: 2 g Protein: 17 g Sodium: 492 mg Cholesterol: 321 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.