Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!
Crustless Broccoli Cheddar Quiche
Spinach and Ricotta Quiche and Chicken Quiche are so popular on my site, but I often get asked how to make it crustless. For this low-carb version, I made this with no crust, and added lots of broccoli plus I used some light cream to give the eggs more of a creamier custard texture, as most quiches have rather than a spongier baked egg texture. For a ham version, try this Crustless Ham and Cheese Quiche, or this Crustless Quiche Lorraine! I also love this crustless mini quiche for meal prep.
This quiche is low-carb, keto, gluten-free and easy! Add a salad on the side and it’s the perfect vegetarian lunch.
Broccoli Quiche Variations:
- You can add some diced ham or bacon and use slightly less broccoli.
- Try this with mozzarella cheese or Colby Jack cheese in place of cheddar.
- You can swap more milk in place of the half & half cream, but the texture won’t be as creamy, it will have a spongier texture.
- Make them in individual ramekins in place of one large pie dish.
- If you wish to use a crust, follow the directions for this recipe using a deeper pie dish, and use less broccoli.
- Refriegerate 3 to 4 days. Reheat in the microwave or oven.
What are your favorite quiche combinations? Let me know!
Ingredients
- cooking spray
- 3 cups chopped broccoli florets
- 1 cup grated cheddar cheese
- 2/3 cup 2% milk
- 1/4 cup half & half cream
- 5 large eggs
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- pinch freshly grated nutmeg
Instructions
- Preheat your oven to 350 degrees. Spray a pie dish with oil.
- Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
- Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
- Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
- Cut the quiche into 6 pieces and serve.
Last Step:
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Photo credit: Jess Larson
This was very good—added bacon crumbles, so I probably didn’t need the salt.
Can this be frozen after cooking?
This came out sooo good! Super easy to make and delicious! I used frozen broccoli, cooked it for half the time the bag called for, drained it, and squeezed out some of the water using a towel. I made it dairy free by using oat milk in place of the milk and half&half (I added a little vegan butter to make it thicker) and vegan cheddar cheese. Other than those substitutes I followed all the other steps of the recipe. I’m definitely saving this recipe and see myself making it often!
Can I use Just Egg with this broccoli quiche recipe?
Not sure! Let me know if it works if you tr
I made this and put some fried pepperoni in it along with some onions. It was delicious, fluffy and looked yummy. I will definitely make it again.
Fantastic dinner!!!
Easy and tasty! The whole family loved it!
Wonderful! Will be making again and trying your other variations for this! Love all your recipes!
I saved this recipe years ago, and I absolutely love it. Good reminder that I need to make it again, soon!
I made this recently, it was ok. I prefer a little less egg and more cheese. The cheese made crust.
Wonderful! Like all of Gina’s recipes. I love that it is flexible and healthy and delicious!
This is one of my staple breakfast recipes. It actually tastes really good re-heated in the air fryer.