Broccoli Leek Crustless Quiche

square crop of a slice of quiche on a plate with a salad.

4.80 from 5 votes

Broccoli Leek Crustless Quiche

This Broccoli, Leek, and Mozzarella Quiche is really easy because it doesn't have a crust. And, to be honest, I think the crust just gets in the way of the flavor to begin with.

Course Breakfast, Main Course

Cuisine American

Keyword broccoli, quiche

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 203kcal

Author Debi

Ingredients

1 1/2 tablespoons bread crumbs (for coating dish)
1 tablespoon unsalted butter
1 cup leeks white and light green parts, sliced
1 cup broccoli florets finely chopped
4 ounces mozzarella cheese shredded
2 ounces Gruyere cheese shredded
4 large whole eggs
1 cup whole milk
1/2 teaspoon pepper
¾ teaspoon kosher salt

Instructions

Preheat oven to 350° F. Generously butter or spray with non-stick cooking spray, a 10-inch pie dish and coat lightly with breadcrumbs.Set aside.
In a skillet over medium heat, melt 1 tablespoon butter. Add leeks and cook until soft and lightly golden, about 5–7 minutes. Remove cooked leeks from the pan,and spread leeks evenly over the breadcrumbs in the baking dish.
In the same skillet, add broccoli and sauté 2–3 minutes until just tender. (If moisture is released, cook an additional minute to evaporate it.) Spread broccoli over the leeks.
Sprinkle mozzarella and Gruyère evenly over the vegetables.
In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth. Let sit for 5 minutes to reduce air bubbles. Pour custard evenly over filling, place the dish on a rimmed baking sheet, and bake for 35–45 minutes, until the edges are set, the center has a slight jiggle (not liquid), and the top is golden brown.
Let cool 10–15 minutes before slicing. This allows the custard to fully set for clean slices.

Notes

Cover leftovers tightly and keep in the fridge for up to 3 days.

Do not let food sit at room temperature for more than 2 hours.

Nutrition