Crustless Quiche

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Quick Summary

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!

crustless quiche in pie pan.

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 to make crustless quiche on baking sheet.

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!
onions being sautéed in skillet with wooden spoon.

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.
onion and broccoli cooking in skillet with wooden spoon.
  • 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.
eggs, milk, and heavy cream being whisked together in bowl to make crustless quiche.
  • In a large bowl, whisk together eggs, milk, heavy cream, salt and pepper.
broccoli, bacon, and cheddar cheese being stirred into egg mixture to make crustless quiche.
  • Fold in the broccoli mixture, shredded cheese, and chopped bacon.
quiche mixture in pie pan ready to go in the oven.
  • Spoon into the prepared pie pan. Bake for 30 to 40 minutes, or until the eggs are set and the top is golden brown.
crustless quiche with broccoli, cheddar cheese and bacon in pie pan.
  • Remove from oven and garnish with fresh chives, if desired. Let cool 10 minutes before serving.
piece of crustless quiche being cut in pie pan.

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.
crustless quiche with broccoli, cheese, and bacon being lifted out of pie pan.

What to Serve with Quiche

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

Make Ahead

You can prep the quiche in advance!

  • Prepare the mix-ins (chop the onion, broccoli, grate the cheese, cook the bacon) and store the ingredients in air tight containers in the fridge for up to 2 days.
  • You can assemble the quiche in advance. Pour the filling in the pie pan and cover tightly with plastic wrap. Refrigerate for up to 1 day. When ready to bake, remove pan from the fridge and let it sit at room temperature while you preheat the oven. Bake as directed.

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.
crustless quiche cut into pieces in pie pan.

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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 1 vote

Ingredients
  

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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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Maria
    I in the process of making this and just realized I have an 8 inch deep dish glass pie pan. Do I need to adjust the cooking time for this? Thank you as usual Lorraine.

    1. It might take a little longer. Check at the normal time to be safe, if it isn’t done, add a couple extra minutes.

  2. I made this and substituted micro greens for the broccoli because we didn’t have any, and oh man, it didn’t disappoint! So delicious! I’m going to make it part of our regular dinners!