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.