CRUSTLESS BROCCOLI TORTE
This crustless broccoli torte is kind of like a casserole, except that the eggs aren’t the main ingredient the way they are in a more traditional breakfast casserole. The star of this show is broccoli, and here it is mixed with artichoke hearts and some almond flour. It makes a great breakfast but also a delicious appetizer or veggie side dish to almost any dinner you can think of. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 50 minutes
1 large head broccoli, cut into florets
1 (14-ounce) can artichoke hearts, drained and chopped
2 eggs
½ red onion, diced
¼ cup almond milk
2 tablespoons (30 ml) almond flour
1 teaspoon (5 ml) garlic powder
Salt
Freshly ground black pepper
1 tablespoon (15 ml) grass-fed butter
- Preheat the oven to 350°F (180°C).
- In a medium pot over medium-high heat, lightly boil the broccoli for 2 to 3 minutes, or until almost fork-tender. Drain well, transfer to a food processor or blender, and pulse until roughly chopped.
- Transfer to a large bowl, and add the artichoke hearts, eggs, onion, almond milk, almond flour, and garlic powder. Season with salt and pepper, and stir well.
- Grease an 8-inch round baking pan with the butter, and transfer the mixture to it. Bake for 40 to 45 minutes, or until no longer runny, and serve.
VARIATION 1 CRUSTLESS BROCCOLI-SAUSAGE TORTE: Add ½ pound cooked Italian sausage to the broccoli mix.
VARIATION 2 CRUSTLESS BROCCOLI TORTE WITH SUN-DRIED TOMATOES: Add ½ cup chopped sun-dried tomatoes to the mix for a punch of concentrated flavor.
PREP TIP: If you’re having trouble finding almond flour, you can make your own: Simply pulse 1 cup (240 ml) slivered almonds in a food processor until they reach a fine, flour-like consistency. Don’t overprocess, or you’ll end up with almond butter!
More Recipes You'll Love
Crustless broccoli torte is a savory, sliceable bake of broccoli, artichoke hearts, and red onion set in a light almond-and-egg custard. It slices cleanly, serves beautifully warm or at room temperature, and makes an elegant brunch centerpiece or a light supper with salad. No crust, no flour, and no one misses either.
Pro Tips
- Boil the broccoli just 2 to 3 minutes — barely fork-tender is the target, since it keeps cooking in the oven.
- Drain the chopped broccoli and artichoke hearts thoroughly; excess water keeps the torte from setting firmly.
- Grease the pan well and let the torte cool 10 minutes before slicing — it firms up as it rests and cuts cleanly.
- Pulse the broccoli to a rough chop rather than a purée; little pieces give the slices their structure.
Frequently Asked Questions
Can I make this torte ahead?
Yes — it's excellent at room temperature and keeps 3 days in the fridge. Serve it warm, chilled, or anywhere in between.
What can I use instead of almond flour?
The almond flour here is minimal — a little coconut flour would work in a pinch, or simply leave it out for an even lighter, custard-style slice.
Is this recipe Paleo?
Entirely — broccoli, artichoke hearts, eggs, onion, almond milk, almond flour, and butter or ghee. No pastry, no cheese required.
Can I add cheese?
It's delicious without, but if you tolerate dairy, a little crumbled goat cheese folded in is a lovely addition.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- In a medium pot over medium-high heat, lightly boil the broccoli for 2 to 3 minutes, or until almost fork-tender.
- Drain well, transfer to a food processor or blender, and pulse until roughly chopped.
- Transfer to a large bowl, and add the artichoke hearts, eggs, onion, almond milk, almond flour, and garlic powder.
- Season with salt and pepper, and stir well.
- Grease an 8-inch round baking pan with the butter, and transfer the mixture to it.
- Bake for 40 to 45 minutes, or until no longer runny, and serve.
