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Artichoke And Broccoli Frittata Crustless Quiche Recipe

This vibrant Artichoke and Broccoli Frittata (also known as a crustless quiche) is a delicious and versatile egg dish perfect for any meal! Packed with colorful vegetables and flavorful cheeses, this gluten-free recipe is surprisingly easy to make. Enjoy it hot from the oven, at room temperature, or even as delicious leftovers – it's equally satisfying cold or reheated. The perfect make-ahead dish for busy weeknights or elegant brunch gatherings. This recipe uses homemade gluten-free Italian breadcrumbs for a truly authentic flavor, but you can substitute any breadcrumbs you prefer.

Prep Time 20 mins
Cook Time 45 mins
Calories 230.2 kcal
Protein 27g
Rating 4.8 (4 Reviews)
Artichoke And Broccoli Frittata Crustless Quiche 82

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke And Broccoli Frittata Crustless Quiche

  • 8 large eggs
  • 1/4 cup milk
  • 1 (14-ounce) can artichoke hearts
  • 1 large head broccoli, cut into florets
  • 2 cloves garlic, minced
  • 1 medium onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cayenne Pepper
  • Fresh Dill
  • 1/2 cup breadcrumbs
  • 1 1/2 cups (8 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried Italian herbs

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How to Make Artichoke And Broccoli Frittata Crustless Quiche

  1. Preheat oven to 350°F (175°C).
  2. Coarsely chop 1 (14-ounce) can artichoke hearts, reserving the liquid.
  3. Heat 1 tablespoon olive oil in a heavy 10-inch oven-safe cast iron skillet (or other oven-safe pan) over medium heat.
  4. Add 1 medium onion, thinly sliced, and cook until translucent, about 5 minutes.
  5. Add 2 cloves garlic, minced, and 1 large head broccoli, cut into florets.
  6. Sauté until onions are lightly browned and broccoli is tender-crisp, about 8-10 minutes.
  7. Remove from heat and set aside.
  8. In a large bowl, whisk together 8 large eggs, 1/4 cup milk (or cream), 1 teaspoon dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  9. Stir in 1/2 cup grated Parmesan cheese, 1/2 cup gluten-free Italian breadcrumbs (or regular breadcrumbs), the chopped artichoke hearts, and 1 cup (4 ounces) shredded cheddar cheese.
  10. Pour the egg mixture over the broccoli and onion mixture in the skillet.
  11. Sprinkle the remaining 1/2 cup (4 ounces) shredded cheddar cheese evenly over the top.
  12. Bake for 30 minutes, or until the frittata is set and lightly golden.
  13. Broil for 2-3 minutes, or until the cheese is bubbly and lightly browned. Watch closely to prevent burning.
  14. Let cool slightly before slicing and serving. Serve hot or at room temperature.
  15. Leftovers can be reheated in the oven, microwave, or toaster oven.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

4g

Fat

35g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Italian Mediterranean Healthy Vegetarian Gluten Free Baking One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Omelets And Frittatas Savory Pies Breakfast Lunch Main Dish Eggs Dairy Vegetables American Easy European Potluck Diabetic Picnic Vegetarian Italian Cheese Eggs Dietary Gluten Free High Calcium Oamc Freezer Make Ahead Low Carb Brown Bag Inexpensive Free Of Something High In Something Low In Something Broccoli Brunch To Go Number Of Servings