Crustless Quiche

Traditional quiche is always a good idea for breakfast and brunch, I especially love this spinach quiche recipe. The savory egg, vegetable, and cheese filling is so good with the buttery, flaky, pie crust.

But sometimes I like to lighten things up and make Crustless Quiche. Plus, a crustless quiche is SO easy because you don’t have to fuss with pie crust and it’s gluten-free too!

The rich, egg custard is filled with broccoli, cheddar cheese, and bacon, but you can easily make it vegetarian or mix up the veggies and protein. It’s easy to customize and the perfect satisfying, savory breakfast, brunch, lunch, or even dinner. It’s good anytime of the day!

This is a great meal prep recipe. Make ahead of time and reheat in the morning for an easy, protein packed breakfast.

Crustless quiche is also a great recipe to serve at Easter, Mother’s Day, Christmas, or any celebration! It is so simple, but impressive to serve and everyone loves it!

Ingredients

• Olive oil– for sautéing the veggies.
• Onion– chopped!
• Broccoli– cut into small florets.
• Water– add a little water to help steam the broccoli.
• Garlic– use a garlic press or sharp knife to mince the garlic.
• Eggs– use large eggs.
• Milk– I recommend whole milk so the quiche will be nice and rich.
• Heavy cream– add a little heavy cream make the quiche super rice and creamy.
• Cheddar cheese– buy a block of cheese and grate it!
• Bacon– cooked and chopped!
• Chopped chives– for garnish!

How to Make Crustless Quiche

• Preheat oven to 375 degrees F. Grease a 9-inch pie pan well and set aside.
• In a large skillet, heat the oil over medium high heat. Add onion; cook for 3 minutes, stirring occasionally.

• Add the broccoli and water; cook, stirring, until the broccoli starts to soften, about 3 minutes. Add the garlic and cook for 1 minute. Remove from heat.

• In a large bowl, whisk together eggs, milk, heavy cream, salt and pepper.

• Fold in the broccoli mixture, shredded cheese, and chopped bacon.

• Spoon into the prepared pie pan. Bake for 30 to 40 minutes, or until the eggs are set and the top is golden brown.

• Remove from oven and garnish with fresh chives, if desired. Let cool 10 minutes before serving.

Variations

• Vegetables– if you don’t want to use broccoli, you can add sautéd mushrooms, peppers, spinach, kale, asparagus, artichoke hearts, or a mixture of veggies.
• Vegetarian– you can easily make a vegetarian crustless quiche, just leave out the bacon!
• Protein– use cooked sausage, chorizo, or ham instead of the bacon.
• Cheese– instead of cheddar cheese use Monterey jack, mozzarella, goat cheese, feta cheese, or Parmesan cheese.
• Half and Half– I use whole milk and a little heavy cream, but if you want to use all half and half, you can.
• Herbs– feel free to add fresh basil, thyme, or parsley.
• Spicy– if you want the quiche to have a little kick, add crushed red pepper flakes or a few dashes of hot sauce.

What to Serve with Quiche

If you want to serve a few side dishes with the quiche, here are some ideas.

• Biscuits– our buttermilk drop biscuits are our favorite and so easy to make.
• Muffins– blueberry, lemon poppy seed, banana, strawberry, and zucchini muffins are all good options!
• Hash Browns– so crispy!
• Breakfast Potatoes– made on a sheet pan in the oven!
• Fruit Salad– fresh and beautiful!
• Salad- butter lettuce salad, kale salad, or arugula salad!

How to Store & Freeze

• Storing in the Fridge– Let the quiche cool completely. Refrigerate in an airtight container for up to 3 days.
• Reheating– If you are reheating an entire quiche or several pieces, reheat in a 350 degree F oven in a pie dish. Bake until heated through, about 10 to 12 minutes. You can reheat individual slices in the oven, air fryer, or microwave.
• Freezing– This quiche freezes well. Let the quiche cool completely. Wrap tightly in plastic wrap and freeze in a freezer container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Savory Breakfast Recipes

• Spinach Quiche
• Spinach Mushroom Breakfast Casserole
• Bacon, Potato, and Egg Casserole
• Egg Muffins
• Vegetable Frittata
• Shakshuka
• Sausage, Cheese, and Potato Egg Casserole

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Breakfast/Brunch

Crustless Quiche

A rich egg custard filled with broccoli, cheddar cheese, and bacon. I promise you won't miss the crust! This quiche is easy to make, gluten-free, and can be enjoyed for any meal! It is also easy to customize and a great meal prep recipe!

5 from 3 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 cups chopped small broccoli florets
• 3 tablespoons water
• 2 cloves garlic, minced
• 6 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup grated cheddar cheese
• 4 slices cooked bacon, chopped
• Chopped chives, for garnish, optional

Instructions

 

• Preheat oven to 375 degrees F. Grease a 9-inch pie pan and set aside.
• In a large skillet, heat the oil over medium high heat. Add onion; cook for 3 minutes, stirring occasionally. Add broccoli and water; cook, stirring, until the broccoli starts to soften, about 3 minutes. Add the garlic and cook for 1 minute. Remove from heat.
• In a large bowl, whisk together eggs, milk, heavy cream, salt and pepper.
• Fold in the broccoli mixture, shredded cheese, and chopped bacon. Spoon into the prepared pie pan.
• Bake for 30 to 40 minutes, or until the eggs are set and the top is golden brown. Remove from oven and garnish with fresh chives, if desired. Let cool 10 minutes before serving.

Nutrition

Calories: 253kcal, Carbohydrates: 6g, Protein: 14g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 203mg, Sodium: 494mg, Potassium: 271mg, Fiber: 1g, Sugar: 3g, Vitamin A: 813IU, Vitamin C: 28mg, Calcium: 221mg, Iron: 1mg

Keywords cheese, eggs, quiche

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