Crustless Quiche is a quicker, easier, and lighter version of the classic, but just as versatile and delicious. Low-carb and gluten-free, this crustless broccoli quiche is perfect anytime for breakfast, lunch, or dinner!
I could eat a slice of this easy crustless quiche every day, week after week – and never miss the crust. It’s perfectly delicious, even without the buttery crust, and so much better for you! Skipping the crust not only cuts down on carbs and calories but also saves you a ton of prep time and cook time.
For this recipe, I chose to add some classic quiche fillers: shallots, broccoli, and Gruyere cheese. Similar to classic quiche Lorraine (my favorite), but without the crust (and bacon). Of course, feel free to substitute with other quiche additions. Some of my favorites include:
- Green onions
- All types of cheese!
Finally, all quiche, including this crustless quiche, reheat beautifully. So hang on to any leftovers or make two so that you’ll have an extra to enjoy later in the week.
How to Make Crustless Quiche
Set the oven to 325°F and grease a 9-inch deep-dish pie plate with butter. Non-stick cooking spray will also work, but butter is best.
In a large 12-inch skillet melt the butter over medium heat. Cook the shallots until softened. Next, add the broccoli, half of the salt, and 1/4-cup water. Cover and cook the broccoli until al dente then remover the lid and continue to cook until the water has evaporated.
Whisk together the eggs, half-and-half, milk, and nutmeg with the remaining teaspoon of salt.
Spread the broccoli and shallots over the bottom of the pie dish creating a vegetable crust, then sprinkle with cheese.
Cook for about 1 hour, or until the internal temperature registers 170 degrees F.
If you notice that your custard has not yet set and the top is starting to brown, carefully tent with aluminum foil until it has finished cooking.
Allow your quiche to cool for 10 minutes before slicing.
What is the Difference Between a Quiche and a Frittata?
Both quiche and frittata are made with eggs and some combination of cheese, meat, and/or vegetables. Their differences include,
- Traditionally, quiche is made with a buttery pie crust while a frittata is not (crustless quiche being the exception).
- Quiche is made with some combination of milk or cream with eggs, whereas frittatas are usually made with only eggs.
- Finally, frittatas are first cooked on the stovetop before being transferred to the oven to finish cooking; quiche and crustless quiche are cooked entirely in the oven.
What Should I Serve with Crustless Broccoli Quiche?
Quiche can be served hot out of the oven, at room temperature, or at room temperature for breakfast, lunch, or dinner. I like to serve my quiche with,
Looking for more delicious egg recipes? Try these reader favorites:
- How to Make Hard-Boiled Eggs
- Egg Frittata Recipe- How to Make a Frittata
- Muffin Egg Cups Recipe
- Creamy Baked Eggs with Spinach and Prosciutto
- Quiche Lorraine Recipe
Have you tried making this Crustless Quiche Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Easy Crustless Quiche Recipe
- 2 tablespoon butter
- 2 large shallots (minced (or ½ of a medium onion))
- 3 cups broccoli florets (roughly chopped)
- 1 teaspoon salt (divided)
- 6 large eggs
- ¾ cup half and half
- ½ cup milk (I used 2%)
- ⅛ teaspoon nutmeg
- 1 cup Gruyere cheese (shredded)
- Preheat the oven to 325°F and place the oven rack in the center/middle position. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray.
- Melt the butter in a large 12-inch skillet set over medium heat. Add the shallots and cook for 3-4 minutes until softened (lower the heat if necessary to prevent the shallots from browning.
- Add the broccoli plus half of the salt and 1/4-cup water. Cover and allow the broccoli to steam for about 3-4 minutes, stirring occasionally. Remove the lid and continue to cook until the water has evaporated. Set aside.
- Meanwhile, in a large bowl whisk together the eggs, half-and-half, milk, and nutmeg with the remaining teaspoon of salt.
- To assemble, spread the broccoli and shallots over the bottom of the pie pan and then sprinkle with the shredded Gruyere cheese. Slowly pour the egg and cream mixture over the top of the cheese.
- Carefully transfer to the oven and bake for approximately 1 hour, or until the inner custard has set and the top is golden brown. Remove from the oven and allow to cool for about 10 minutes before slicing and serving.
- This crustless quiche can be made with heavy cream, half-and-half, whole milk, 2%, or some combination of those listed. Heavy cream will produce the most custard-like filling.
- Feel free to add your favorite veggies (or none at all!) You can also toss in some chopped bacon, ham, or even breakfast sausage.
- To reheat leftovers: Individual sliced can be reheated in the microwave for about 30-60 seconds. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
- To freeze: To freeze this crustless quiche, cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. May be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating (per the instructions above).
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)