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
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.
This is my “go to” recipe for guiltless quiche. It’s always well received by my family and guests.
Can I prepare in dish and bake in the  morning?
This gets better every time I make it!
What size pie tin do you use? I have a small pie tin.
Its a standard size deep pie dish.
Everyone who eats this quiche loves it!! It’s so simple to make I don’t even mind (much) when I’m asked to make it again Making it tomorrow for friends who are eating keto.Â
If cooking in ramekins how long do you think they should bake? ThanksÂ
If I want to freeze this quiche, should I bake it before or after? Thank you
Can I use coconut milk instead of the milk and cream?
Love this recipe! I made it 3 times already and it’s so good. I use frozen broccoli, swap out 3 of the eggs for liquid egg whites (still 5 eggs total), and put in fat free cheddar and it’s divine. 🖤
A note: I find 40 minutes isn’t long enough to cook the center of the quiche…not sure if it’s pan differences (I’m using a recycled Marie Callender’s pie tin) or the egg whites are messing something up, but I leave it in the oven for 60 minutes and then leave out for a bit. Since I don’t eat it right away, reheating it in the microwave solves the issue.Â
This is such a simple and delicious recipe! Best third day after baking. Great for any meal of the day!