With just 5 simple ingredients, this crustless quiche is perfect for brunch or dinner! No sauteeing and ready for the oven in just 10 minutes. Keto, gluten-free and vegetarian.
When it comes to weeknight dinners, simple is a necessity, and the fewer ingredients, the better! This broccoli cheese crustless quiche is a total 5-ingredient-wonder that is easy to prepare, and still tastes amazing.
Not only is this recipe totally flexible (and perfect for cleaning out your fridge!), but it works really well for meal prep. Cook ahead and reheat through the week for easy breakfasts or for dinner.
With just 5 simple ingredients, it is gluten-free, low carb and vegetarian. A real multi-purpose recipe!
Why you’ll ♡ this crustless quiche
- no pre-cooking the broccoli– mix up the ingredients and have it in the oven in just 10 minutes
- leftovers are amazing– reheat the whole quiche in the oven, or microwave single portions
- you can customize with what you have– add spinach, ham, or your fave quiche ingredients
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Let’s talk ingredients!
For this recipe, you need just five simple ingredients. Let’s discuss!
- Eggs– you will need 6 large eggs.
- Milk– I used regular 1% but you can do half whole milk, half heavy cream for a richer quiche.
- Salt– just a touch.
- Cheese– 1 cup. I used mozzarella, but you could use cheddar or your favorite hard cheese.
- Broccoli– a whole head of it! You MUST chop it finely if you want it to cook through in the oven. This was around 3-4 cups of finely chopped broccoli.
Mix them all up (I recommend a large glass measuring cup), and pour into a greased pie plate.
Watch the video below to see exactly how I prepped this sweet potato soup recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Can I use other vegetables in this crustless quiche recipe?
Yes you certainly can! This is an extremely flexible recipe. Keep in mind that you must chop your vegetables extremely small in order for them to cook through with the rest of the quiche.
Here are some ideas for other ingredients in a crustless quiche recipe:
- 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
Is this crustless broccoli quiche keto-friendly? Sure is! With just XYZ carbs per serving, this is a great choice for a low carb or keto diet.
Can I freeze crustless broccoli quiche? 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
Why is my crustless quiche watery? Now I did not find this recipe watery at all, but I 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 I have used in my Herb & Zucchini Egg Bake is to add 1/2 cup almond or all purpose flour. This is not traditional in quiche recipes, but it will help with the watery issue.
Tips & equipment for the perfect crustless broccoli quiche
- I used a standard 9 1/2 inch pie plate for this recipe though it is pictured in a cute one from Real Canadian Superstore (no longer available)
- I love this large glass measuring cup for easy pouring into the pie plate
- Looking for more freezer-friendly egg based breakfasts: these Healthy Breakfast Burritos with Kale, Mushrooms & Feta, or these Broccoli Cheddar Breakfast Quesadillas
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)
- 1/4 teaspoon salt
Instructions
- Pre heat oven to 350°F.
- Wash broccoli, shake off moisture, and chop finely (1/2 inch or smaller; stems must be chopped even finer).
- In a large glass measuring cup, beat together the eggs. Stir in all remaining ingredients.
- Grease a 9 1/2 inch pie plate and pour mixture into the pie plate. Make sure broccoli is evenly distributed.
- Bake in the oven for 40-50 minutes, until middle no longer jiggles and does not run when a knife is inserted in the middle.
Storage
- Quiche may be baked ahead. Cool, cover and store in the fridge for up to 4 days. Reheat the whole quiche at 350°F for around 30 minutes, until heated through or heat individual slices in the microwave until steaming hot.
- Quiche may also be frozen. Cool completely, cover with plastic, and then tightly with foil. Freeze for up to 3 months. Thaw completely before removing covers and warming at 350°F for around 30 minutes.
Notes
- 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
DV
Can you use frozen broccoli?
Denise
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
I found it pretty bland. Broccoli cooked most of the way, and I cut it small.
Denise
Sorry to hear you didn’t enjoy.
Aura Bijou-Plotkin
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
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
Absolutely stunning & tempting quiche here!
Denise
Thank you so much, Harini!