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Home » Breakfast » Crustless Quiche

Crustless Quiche

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 20, 2022
4.80 from 95 votes


Last Updated March 20, 2022 | 1 Comment

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Easy Crustless Quiche Recipe Pinterest Pin Image Collage
Easy Crustless Quiche Recipe
Easy Crustless Quiche Recipe Pinterest Pin Image Collage

This Crustless Quiche Recipe is a healthier version of classic quiche and just as versatile, filling, and delicious. Low-carb, gluten-free, and filled with broccoli and cheese, it’s the perfect easy meatless dinner or lunch.

Small serving plate served with a single slice of crustless quiche and a side of mixed green lettuce.

Crustless Quiche Recipe

I could eat a slice of this 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. It’s similar to classic quiche Lorraine (my favorite), but without the crust or bacon. Of course, feel free to substitute with other quiche additions. Some of my favorites include:

  • Mushrooms
  • Spinach
  • Asparagus
  • Ham
  • Bacon
  • Green onions
  • All types of cheese!

The best part? 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.

Image of the ingredients needed to make a simple crustless quiche with broccoli.

Milk vs. Cream

Crustless quiche can be made using heavy cream, half-and-half, whole milk, 2% milk, or some combination of those listed. Heavy cream is most often used in quiche recipes and will produce the most custard-like filling.

Image of a stainless steel skillet filled with sauteed shallots, garlic, and broccoli florets.

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 remove the lid and continue to cook until the water has evaporated.

Overhead image of a white pie plate filled with cooked broccoli and shallots and topped with shredded cheese.

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. Pour the egg mixture over the top of the cheese and broccoli.

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.

Image of a cooked crustless quiche filled with broccoli in a white pie dish.

Difference Between Quiche and 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.

Storage and Reheating

Crustless quiche is delicious leftover. It’s even freezer friendly!

  • Storing: Leftovers can be stored in an airtight container in the refrigertor for up to 4 days.
  • Freezing: Cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. For best results, freeze quiche by the slice. Can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Reheating: Reheat individual slices in the microwave for 30-60 seconds, or until heated through. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
Overhead image of two serving plates filled with a slice of crustless quiche and a side of mixed greens, a blue tea towel, and a white pie dish filled with the remaining quiche.

How to Serve Crustless Broccoli Quiche?

Quiche can be served hot out of the oven or at room temperature. I often serve my quiche with,

  • Hash browns
  • Fruit salad
  • Buttered biscuits or cornbread
  • Garden salad
  • Cherry tomatoes and beets

More Yummy Egg Recipes,

  • 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
  • Freezer-Friendly Croissant Breakfast Sandwich Recipe
Close up image of a cooked crustless quiche filled with broccoli in a white pie dish.

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.

Image of a cooked crustless quiche filled with broccoli in a white pie dish.

Easy Crustless Quiche Recipe

4.80 from 95 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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!
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American
Servings 6 servings
Calories 264 kcal

Ingredients
 
 

  • 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
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Instructions
 

  • 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.

Jessica’s Notes

  • 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 slices 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).

Nutritional Information

Calories: 264kcal | Carbohydrates: 7g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 603mg | Potassium: 331mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 42mg | Calcium: 333mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Crustless Quiche, Crustless Quiche Broccoli, Crustless Quiche Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

 

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

286 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. D says

    January 20, 2023 at 10:30 am

    5 stars
    I have made it with broccoli and asparagus. Was wonderful. Everyone loved it

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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