Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Keto + Vegetarian 

What’s light but filling, makes enough to feed a crowd and is dead easy to make?

This Broccoli Cheddar Crustless Quiche is:

• made with only 7 ingredients
• low carb/keto friendly
• high protein with 9 grams per slice
• takes about 10 minutes of prep
• super delicious

So let’s get to it! 

How to Make a Broccoli & Cheddar Crustless Quiche

Altogether this quiche is super easy to make with only 7 ingredients and about 10 minutes of prep. Making it is really just a matter of mixing all of your ingredients together and then baking in pie dish for about 40ish minutes.

I recommend adding your chopped broccoli florets to your baking dish and then pouring the egg mixture over the top. When I made this with everything mixed together the broccoli tended to stay at the top leaving an empty, eggy bottom quiche behind.

Once you’ve done that you can stir in the broccoli and cheese and that’s it. Then it’s just a matter of adding it all to greased baking dish and bake. Easy! 

Is a frittata the same as a crustless quiche?

• No. While frittatas and crustless quiche’s are similar in that they can be made with similar ingredients they are different. Frittata translates to mean “fried” in Italian. Frittata’s are first cooked/fried in a skillet or cast iron pan on a stove top before finishing off in the over while quiche’s are fully baked. So – similar but not the same. 

Can you substitute almond milk for milk in this quiche? 

• Yes! If you’re looking to cut down the calories and amount of dairy in this recipe you can in fact use almond milk or any other type of dairy free milk you like – though make sure it’s an unsweetened one. You can also use a dairy free shredded cheese substitute to make this fully dairy free. 

Can I make a frittata or crustless quiche a day ahead? 

• Yes! Since there’s no crust to get soggy you can prep this a day in advance if you plan on serving it for breakfast/brunch the next day. After baking your quiche allow it to cool down to room temperature fully before covering and storing in the fridge. When you’re ready to reheat – take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn’t burn and bake for about 15 minutes or until the internal temp has reached 165°F

If you like this recipe you might also like:

• Sun Dried Tomato and Sweet Potato Crust Quiche
• Butternut Squash Kale and Goats Cheese Quiche
• Zucchini Crust Tomato and Spinach Feta Pie
• Potato and Asparagus Frittata
• Strawberry Almond Sweet Frittata
• Broccoli Cheddar Egg Muffins
• Dairy Free Quiche Lorraine (Low FODMAP)

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Recipe

Broccoli Cheddar Crustless Quiche

Yield: 8 slices Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

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Veggie filled Broccoli and Cheddar Crustless Quiche - without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Vegetarian 

Ingredients

• 6 eggs
• 1 cup (240 ml) milk or cream
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup (115g) grated cheddar
• 3 cups broccoli florets, chopped (about 1 large head)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
2. In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
3. Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly. 
4. Let cool slightly for about 5 minutes before slicing and serving.

Notes

Keep leftovers stored in an airtight container for up to five days or freeze for up to three months. 

Can you substitute almond milk for milk in this quiche? 

• Yes! If you're looking to cut down the calories and amount of dairy in this recipe you can in fact use almond milk or any other type of dairy free milk you like - though make sure it's an unsweetened one. You can also use a dairy free shredded cheese substitute to make this fully dairy free. 

Can I make a frittata or crustless quiche a day ahead? 

• Yes! Since there's no crust to get soggy you can prep this a day in advance if you plan on serving it for breakfast/brunch the next day. After baking your quiche allow it to cool down to room temperature fully before covering and storing in the fridge. When you're ready to reheat - take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn't burn and bake for about 15 minutes or until the internal temp has reached 165°F

Nutrition Information

Yield: 8

Serving Size:

slice Calories: 160Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 160mgSodium: 319mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breakfast & Brunch Cuisine: French

Make these in egg muffin form!