Crustless Broccoli Quiche

Crustless Broccoli Quiche

By Christina Collins

This quiche recipe is delicious! I’d like try that one more time. This quiche recipe is Deeeee-licious! It’s loaded with broccoli, topped with shredded cheddar cheese, and then smothered in an 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 ay 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 and you can certainly get creative! I have made all sorts of combinations using this same recipe. Some combinations are ham and swiss; mushroom, pepper & cheese. The options are endless.

Crustless Quiche Lorraine
It’s a twist on one of my favorite classic dishes. Rich custard and classic savory fillings without the carbs! Perfect for company or a simple meal, any time of day.

This crustless broccoli & cheddar quiche has a lot going for it besides flavor. It’s Gluten free, KETO approved and can be made ahead of time- up to 3 days in the fridge or frozen up to 3 months.

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

This quiche is loaded with savory fillings but skips the crust. Trust me, you won't miss it!
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
cooling 15 mins
Course Breakfast, brunch
Cuisine American, French
Servings 6 people

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.)

Notes

I mostly make foods that can be prepared in advance and this recipe is no exception. I always make this recipe entirely at least the day before serving, and more often than not, I freeze at least half or all of it for a later date. If frozen, defrost 1-2 days before reheating. Reheat until the internal temperature reaches 300°F. 
 
Keyword eggs, eggs, breakfast, cassarole, gluten free, keto, vegetarian

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1 thought on “Crustless Broccoli Quiche”

  1. 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.

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