This crustless quiche recipe is delicious. Any combination of flavors can be made, but this version is loaded with broccoli, and shredded cheddar cheese and baked in a rich egg custard. It’s baked slow and low for a perfect consistency.
I believe that quiche is one of the only meals that is both rich and light at the same time, making it a perfect meal at any time of day- not just breakfast. I often serve it for lunch alongside a salad or with a rustic roll.
By skipping the crust you are ditching the carbs, gluten, and extra calories, but not any of the flavor.
This is a general base recipe that I found from a great blog, Once upon a chef, and once you have this reliable base, you can get creative and make any kind of crustless quiche you want! I have made all sorts of combinations using this same recipe including Ham and Swiss, Mushroom & Cheese, Zucchini Flowers and Basil, Onion and Peppers- The options are endless.
This crustless quiche has a lot going for it besides flavor. It’s Gluten free, KETO approved and can be made ahead of time. I make quiche up to 3 days in advance and store in the fridge, or can be frozen.
How to make a crustless quiche
Step 1: Grease a 9″ pie plate and add broccoli (or other filling of choice)
Step 2: Smother the broccoli in shredded cheddar cheese
Step 3: Slowly & evenly, pour in seasoned egg mixture
Step 4: Bake for one hour. Set quiche out on a cooling rack for 15 – 20 minutes before serving. If not serving immediately, it can take over an hour to cool.
Crustless Broccoli Quiche
Equipment
- 1 9" pie plate
Ingredients
- 1 tablespoon unsalted butter
- 3 cups broccoli florets cut into 1-inch pieces
- 8 large eggs
- 1.25 cups heavy cream
- Pinch ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded Cheddar
- Kosher salt
- Butter to grease pie plate
Instructions
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Fill a casserole dish half way with water and place on the bottom rack of the oven. (This will help the quiche stay moist and resist major cracking- Just like a cheesecake!)
- Grease a 9-inch deep dish pie plate with butter.
- Steam broccoli for just 1 minute, (the broccoli should be firm but bright green.) It is important not to overcook the broccoli because it will finish cooking in the quiche. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, 3/4 tsp salt, and cayenne pepper. (Or give a quick pulse using an immersion blender.)
- Spread the broccoli evenly over the bottom of the prepared pie plate.
- Sprinkle the cheese over top of the broccoli.
- 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 at least 15 minutes, then slice into wedges and serve.
- Or, let the quiche cool completely on a cooling rack, and then refrigerate to reheat individual slices at a later date, or to freeze. (Will stay refrigerated 3-4 days. Or wrap tightly or vacuum seal and freeze ups to 3 months.)
1 thought on “Crustless Quiche Recipe”
I just made this recipe for the first time and it came out perfect! I really like how the recipe doesn’t skimp on the fillings like most quiche recipes. I let it cool, sliced it into 6 pieces and froze half for another time. It does take a lot longer to cool then I expected, but I will know for next time.