Crustless Quiche

This Crustless Quiche Recipe is an easy, no fuss version of classic quiche that’s versatile, filling, and SO delicious. This recipe is filled with broccoli and cheese, but you can easily use whatever you have in the refrigerator. It’s the perfect low-carb, meatless, and gluten-free brunch, lunch, or even dinner.

Key Ingredients

Here’s what you’ll need to make this recipe. Be sure to check out the Recipe Variations section later in the post.

• Butter: We’re using butter to sauté the shallots and broccoli. Butter adds richness and flavor, but can be substituted with olive oil or a plant-based butter substitute.
• Shallot: Shallots add aromatic depth and provide a milder, slightly sweeter flavor compared to onions. Possible substitutes include yellow, white, or red onions, or leeks.
• Broccoli: Broccoli adds color, texture, and nutrients like fiber, vitamins, and antioxidants. It’s one of my favorite vegetables to add to quiches. You can substitute other vegetables, such as spinach, kale, zucchini, or bell peppers. Just make sure to sauté or cook any watery vegetables (like zucchini) to remove excess moisture before adding them to the quiche.
• Eggs: Eggs are the main binding agent and create the custard-like texture in the quiche. 
• Milk, Cream, or Half-and-Half: I made this crustless quiche with a combination of half-and-half and 2% milk. I found this combination to work extremely well in creating a smooth, creamy, custard-like texture, without adding heavy cream. You can make this recipe with any type of unsweetened milk, such as whole milk, skim milk, or a plant-based option like almond milk or oat milk. For a richer-tasting quiche, use heavy cream or a dairy-free cream alternative.
• Nutmeg: Nutmeg adds a subtle warmth and depth of flavor to the quiche. It pairs beautifully with the eggs and dairy. You can omit nutmeg if you prefer, or substitute with a pinch of cinnamon or allspice for a different flavor profile. 
• Gruyère Cheese: Gruyère is a Swiss cheese known for its nutty, slightly sweet flavor. It melts beautifully, adding richness and texture. Alternatives include Swiss cheese, Emmental, or a sharp cheddar for a different taste.

How to Make Crustless Quiche

Start by setting the oven to 325°F. 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.

Combine the egg mixture by whisking 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.

Transfer to the oven and bake 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 the quiche to cool for 10 minutes before slicing.