With just 5 simple ingredients, this easy crustless quiche is perfect for brunch or dinner! No sautéeing, and ready for the oven with just 10 minutes of prep time. Keto, low carb, gluten-free and vegetarian.
Eggs are a meal prep staple as they keep well, are high in protein, and are so easy to prepare. From Instant Pot breakfast casserole to herb & zucchini egg bake, and this crustless quiche - there are endless options!
Totally flexible and no-fuss, this crustless quiche recipe is so quick and easy to whip up. Cook it ahead and reheat throughout the week for an easy breakfast or even “breakfast for dinner”!
Best of all, it’s made with just 5 simple ingredients, and you can easily swap out the veggies for whatever veggies you have on hand. This crustless quiche is gluten-free, low carb, and vegetarian.
Reasons You'll Love This Recipe
- it’s flavorful, cheesy, and packed with healthy ingredients
- leftovers are amazing - reheat the whole quiche in the oven, or microwave single portions
- easily customize with ingredients that you have on hand
- No fussing over making a perfect crust - saves a ton of time and makes this recipe keto and low carb!
Recipe Video
Need proof of just how easy this crustless quiche is to prep? Watch the video below! You can find more of my recipe videos on my YouTube channel.
ingredients Notes
- Eggs - you will need 6 large eggs.
- Milk - we used regular 1% but you could use half whole milk and half heavy cream for a richer quiche
- Cheese - we used mozzarella, but you could use cheddar, feta, or your favorite hard cheese
- Broccoli - a whole head of it! Note: we highly recommend chopping it finely if you want it to cook through in the oven. This was around 3-4 cups of finely chopped broccoli.
Step By Step directions
Prepare
Preheat oven to 350°F. Wash broccoli, shake off moisture and chop finely (½ inch or smaller; stems must be chopped even finer).
Important Note - This is an extremely flexible recipe. Keep in mind that you must chop your vegetables extra small in order for them to cook through with the rest of the quiche.
Combine
In a large glass measuring cup, beat together the eggs. Stir in all remaining ingredients.
Pour Into Pie Plate
Grease a 9 ½ inch pie plate and pour the mixture into the pie plate. Make sure broccoli is evenly distributed.
Bake
Bake in the oven for 40-50 minutes, until the middle no longer jiggles and does not run when a knife is inserted in the middle.
Variations
Crustless quiche is an extremely flexible recipe. Keep in mind that you must chop your vegetables extra small in order for them to cook through with the rest of the quiche. Here are some swaps and variations for this crustless quiche:
- Spinach or kale - chopped up
- cauliflower rice
- Bell peppers - cut very small
- Ham - cubed
- Bacon - cooked & chopped
- Sun-dried tomatoes - drained & chopped
- Shredded zucchini- moisture squeezed out
- Cooked + crumbled sausage
- Mushrooms - chopped
- Asparagus - chopped small
- Shredded sweet potato or butternut squash (sautéed)
- Feta, Gruyere, Monterey Jack, goat cheese
- Herbs such as basil, chives, dill, parsley
- Garlic, white onion, or red onion - chopped small
Flavor Combinations
- Classic - spinach and feta cheese
- Mediterranean - feta, sun-dried tomatoes, basil
- Quiche Lorraine - garlic, Gruyere, bacon, onion
- Farmer’s market - zucchini, red onion, bell peppers, mushrooms
- Green goddess - asparagus, spinach, zucchini, feta
FAQ
Sure is! With just 5 g net carbs per serving, this crustless quiche is a great choice for a low carb or keto diet.
Yes, you can. You can freeze the whole quiche in the pie plate, or you can wrap individual portions up and thaw as needed. Thaw completely before warming.
• to warm the whole quiche, bake at 350°F for 30 or so minutes
• to warm slices, I recommend heating in the microwave until steaming hot
We did not find this recipe watery at all but we have had this issue in the past with egg muffins or other recipes. It all comes down to how many vegetables you try to squeeze in there!
A trick we have used in our herb & zucchini egg bake is to add ½ cup almond or all-purpose flour. This is not traditional in quiche recipes, but it will help with the watery issue. If you try it, let us know in the comments below how it works out for you!
Storage + Reheating
This crustless quiche stores and reheats really well! Here’s how to do it:
- Fridge– cool completely, then store individual slices in an air-tight container, or cover the whole cake dish and store. Refrigerate for up to 4 days.
- Freezer– cool completely, then wrap individual slices or the whole casserole tightly in plastic wrap. Store in a freezer bag, reusable silicone bag, or meal prep container in the freezer for up to 3 months.
- Thaw– thaw overnight in the fridge.
- Reheat– In the oven at 350ºF for 30 minutes (if reheating the whole quiche). Or, heat individual slices in the microwave until steaming hot. You may wish to heat on a paper towel to absorb extra moisture.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Broccoli Cheese Crustless Quiche
Ingredients
- 1 head broccoli small; finely chopped; around 3 cups
- 6 large eggs
- 1 cup milk
- 1 cup cheese shredded; mozzarella or cheddar
- ¼ teaspoon salt
Instructions
- Prepare - Preheat oven to 350°F. Wash broccoli, shake off moisture and chop finely (½ inch or smaller; stems must be chopped even finer).
- Combine - In a large glass measuring cup or bowl, beat together the eggs. Stir in all remaining ingredients.
- Add to baking dish - Grease a 9 ½ inch pie plate and pour the mixture into the pie plate. Make sure broccoli is evenly distributed.
- Bake - Bake in the oven for 40-50 minutes, until the middle no longer jiggles and does not run when a knife is inserted in the middle. * see note 1
Tips:
You may swap the broccoli for equivalent amounts of other *finely chopped* vegetables. Some suggestions:
- spinach or kale- chopped up
- cauliflower rice
- bell peppers- cut very small
- sun dried tomatoes- drained & chopped
- shredded zucchini- moisture squeezed out
- ham- cubed
- bacon- cooked & chopped
- Fridge– cool completely, then store individual slices in an air-tight container, or cover the whole cake dish and store. Refrigerate for up to 4 days.
- Freezer– cool completely, then wrap individual slices or the whole casserole tightly in plastic wrap. Store in a freezer bag, reusable silicone bag, or meal prep container in the freezer for up to 3 months.
- Thaw– thaw overnight in the fridge.
- Reheat– In the oven at 350ºF for 30 minutes (if reheating the whole quiche). Or, heat individual slices in the microwave until steaming hot. You may wish to heat on a paper towel to absorb extra moisture.
Video
Nutrition Information
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Kaye says
Can you use a non-dairy milk?
Denise Bustard says
Hello! I haven't tried it for this specific recipe, but I've used almond milk in another quiche and it worked out surprisingly well :https://sweetpeasandsaffron.com/bacon-mushroom-make-ahead-quiche-dairy-free/
Mary says
Great recipe, thank you for sharing! I added carrots and red bell peppers! I am freezing half but to confirm when ready to eat from freezer: thaw in the refrigerator and then microwave?
Jasmine @ Sweet Peas & Saffron says
Hi Mary, thanks for sharing your variations/ add-ins, and for taking the time to come back to leave a rating and review. We're so glad you enjoyed it! Yes, that's right. When ready to eat first thaw completely in the fridge, then reheat in the oven at 350ºF for 30 minutes (if reheating the whole quiche). or, heat individual slices in the microwave until steaming hot.
Karen says
I made this quiche for the third time, and continue to love it. It is a great base and I often add different veggies, and sometimes bacon or ham. Still delicious!!
Denise Bustard says
Hi Karen! So happy to hear you love this recipe. Thank you so much for taking the time to come back and leave a review 🙂
Annette says
I halved the recipe and added cayenne pepper and minced garlic. Came out great!
Denise says
So happy to hear you enjoyed, Annette! Thanks for reporting back with your additions, this is so helpful <3
Janelle says
Meal prepped this for our breakfasts this week and everyone loved it! Loved that we didn't have to sautee the broccoli first. Thanks for the great recipe!
Denise says
So happy to hear this, Janelle! Thanks so much for taking the time to come back and leave a review. <3
DV says
Can you use frozen broccoli?
Denise says
Hi DV! Maybe, but the key for this recipe is to chop the broccoli very fine so that it can cook through. I worry that frozen broccoli will be too large. But let me know how it goes if you give it a try!
Dena Englander says
I found it pretty bland. Broccoli cooked most of the way, and I cut it small.
Denise says
Sorry to hear you didn't enjoy.
Aura Bijou-Plotkin says
This is a variation of a Syrian dish, jibbn. Just add browned onions and you are there! I suggest you can also try mixing in different cheeses (pepper jack for a kick, cheddar) or interesting spices depending on the veggies and cheeses you use.
Denise says
Hi Aura! That's so interesting, I had no idea that there was a Syrian dish like this. I opted to keep this one to just 5 ingredients for easy prep.
Harini says
Absolutely stunning & tempting quiche here!
Denise says
Thank you so much, Harini!