Crustless Broccoli Cheddar Quiche
This crustless broccoli cheddar quiche is a simple, flavorful dish that works for breakfast, brunch, or an easy dinner. Without a crust, it keeps the focus on the creamy egg filling, tender broccoli, and plenty of sharp cheddar cheese. It’s satisfying, naturally gluten-free, and surprisingly low in carbs while still feeling like comfort food.
Why You’ll Love This Recipe
This crustless broccoli cheddar quiche is one of those recipes that’s easy to make but tastes like you spent a lot more time on it.
The eggs bake up light and fluffy while the cheddar melts into the filling, giving every bite that classic broccoli-and-cheese flavor. Without a crust, the quiche is quicker to prepare and naturally lower in carbs.
It’s also a great make-ahead dish. Leftovers reheat beautifully, making them perfect for meal prep, breakfasts, or quick lunches throughout the week.
How To Make this Crustless Broccoli Cheddar Quiche
Super easy to make, you will definitely add this to your meal rotation. We always have all the ingredients for this quiche on hand, so it’s a no-brainer dinner a lot. Plus, who doesn’t like broccoli and cheese?
Step 1
Preheat the oven to 350ºF. Butter a 9″ pie pan or baking dish, set aside.
Step 2
Chop the fresh broccoli into florets. Place in a microwave-safe bowl with 2-3 tablespoons of water. Cover bowl and cook for 3-4 minutes. The cooking time will depend on your microwave. Remove and drain on paper towels. You don’t want extra water in the quiche.
Step 3
In a large bowl, whisk together the eggs, sour cream, heavy cream, salt, pepper, garlic powder, and cayenne until smooth.
Step 4
Add the chopped broccoli florets, green onions, and 1 cup of sharp cheddar cheese to the egg mixture. Stir to combine.
Step 5
Pour into the prepared pie plate, then top with the remaining 1/2 cup of sharp cheddar. I also suggest placing the pie dish on a baking sheet, just in case there is any spillage.
Step 6
Bake for 40-45 minutes, until set and golden.
Step 7
Let cool about 10 minutes before slicing.
Slice it up warm and serve it for breakfast, brunch, or a simple dinner that everyone will happily dig into.
Tips
Drain the broccoli well
Extra moisture can make the quiche watery, so be sure the broccoli is well drained and lightly patted dry.
Place the dish on a baking sheet
This makes it easier to transfer in and out of the oven and catches any possible spills.
Let it rest before slicing
Allowing the quiche to sit for about 10 minutes helps it finish setting so the slices hold together nicely.
Variations
Add Bacon
Cooked crumbled bacon adds a smoky flavor that works beautifully with the broccoli and cheddar.
Ham and Broccoli Quiche
Diced ham turns this into a heartier breakfast or brunch dish. We also have a very tasty Western Omelet Quiche that is super easy to prepare and tastes amazing!
Swap the Cheese
Try Gruyère, Monterey Jack, or a cheddar-jack blend for a slightly different flavor profile.
Spinach and Cheese Version
Replace the broccoli with chopped cooked spinach for another classic crustless quiche variation.
FAQ’s
Yes. Lightly cooking the broccoli softens it and prevents excess moisture from releasing while the quiche bakes.
Yes. It reheats well and can be stored in the refrigerator for up to 4 days.
Yes. Allow it to cool completely, wrap tightly, and freeze for up to 2 months.
Other Amazingly Tasty Keto Recipes
Crustless Broccoli Cheddar Quiche Recipe
Ingredients
- 6 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon garlic granules or powder
- 1/8-1/4 teaspoon cayenne pepper optional
- 2 cups broccoli florets cooked
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup green onions diced
Instructions
- Preheat the oven to 350 and butter a 9-inch pie dish.
- In a large mixing bowl, whisk eggs, sour cream, heavy whipping cream, salt, pepper, garlic granules, and cayenne pepper until smooth.
- Add broccoli florets, 1 cup of sharp cheddar and green onions. Stir to combine.
- Transfer the egg mixture into the prepared baking dish.
- Sprinkle remaining 1/2 cup of shredded cheese over the top.
- Bake for 40-45 minutes, until set and golden.
The best tasting one by far. Easy to make, not too many eggs…and really delicious
Similar recipe to one I make using yogurt in place of the sour cream and cream and adding canned (drained) pink tuna. Colleen