Skip the heavy pastry and make this easy Crustless Broccoli Quiche! You’ll save time, reduce carbs, and enjoy a delicious silky and custardy egg dish filled with broccoli and tangy feta cheese.
I think there is something special about serving Quiche. It seems like such a decadent dish, with its cheesy custard and delicious fillings. It’s often served at gatherings like holiday brunches, so it feels like a celebration to me!
Usually when I make a vegetable quiche or quiche Lorraine I will start with my flaky all-butter pie crust, but in this recipe, I left it out altogether!
You don’t need crust to make a quiche! In fact, this no-crust quiche method makes the whole process much more simple and cuts the prep time down dramatically.
To make a crustless broccoli quiche, you’ll only need to saute the vegetables and whisk up the egg custard. Pour everything into the pan and the oven will do the rest of the work for you.
Another gluten-free option is my hash brown crust quiche!
Crustless Quiche Recipe Highlights
- Low Carb Brunch – Per serving, this crustless quiche only has about 5 grams net carbs, while a traditional quiche with crust has closer to 13 grams per serving.
- Simple, Sophisticated Flavors – I’m using feta cheese instead of the cheddar that might usually go with broccoli in a quiche. I think that it takes the flavor profile up a notch, and pairs so well with the garlic and onion in the recipe.
- Versatile Recipe – Crustless quiche is great with broccoli, but you can also swap it out for different veggies or even meats if you like. I’ll give you some variation ideas in a bit.
Ingredients In Crustless Broccoli Quiche
Here’s what you need to make this tasty egg custard pie. The recipe has only 10 ingredients!
Complete list of ingredients and amounts can be found in the recipe card below.
- Eggs: Six large eggs are needed to create this dish.
- Cream: Heavy cream, aka double cream if you’re in the UK, gives the eggs a luscious, custard texture.
- Onion and Garlic: Sauteed in butter, these aromatic vegetables will create a wonderful savory base flavor for the custard.
- Seasonings: Salt, pepper, and smoked paprika.
- Broccoli: You’ll need two smaller broccoli crowns or one larger one to get 12 ounces of broccoli florets. Cut the broccoli into small, bite-size pieces.
- Feta Cheese: For the best flavor and texture, I recommend buying feta in a block and crumbling it yourself, rather than buying feta crumbles.
How To Make a Crustless Broccoli Quiche
Preheat the oven to 400°F (200°C) while you prepare the quiche.
Tip!
Quiche is fully cooked when the internal temperature reaches 165-185°F (74-85°C). Use an instant-read thermometer to check for doneness, and add cooking time if needed.
Recipe Tips
- Use Fresh Feta Cheese. Pre-crumbled feta often contains cornstarch and has a different consistency.
- Make it with Milk. The texture will be less creamy, but you can make a quiche with milk instead of cream. If you’re using milk, reduce the amount to ¾ cup.
- For Extra Flavor, add a pinch of crushed red pepper flakes or chopped fresh herbs such as thyme or parsley.
Quiche Storing Tips
- Refrigerator: After baking, store the quiche in an airtight container in the fridge for up to 5 days. This recipe is great for meal prep.
- Freezer: For longer storage, keep in the freezer for up to 3 months. To avoid freezer burn, I like to wrap each slice individually with plastic wrap, and then place the slices in a freezer bag or container.
- To Reheat: Thaw if frozen. A whole quiche can be reheated in the oven at 300°F/150°C for 20-30 minutes until warmed through. Individual slices can be microwaved.
Crustless Quiche Variations
You can add anything you like to your quiche, just be sure that the total amount of ingredients is about the same.
Instead of broccoli, try this recipe with asparagus or mushrooms. Sautee them first, just like we did with the broccoli.
Swap out the feta cheese for goat cheese, shredded cheddar cheese, Swiss cheese, or gruyere.
Add cooked meat, such as bacon, ham, or breakfast sausage.
Try my other quiche recipes! Asparagus Quiche, Mini Quiche, and Bisquick Impossible Quiche are all delicious in their own special ways.
What To Serve With Crustless Quiche
Make this quiche part of a gorgeous brunch spread by adding a few other easy dishes.
- French Crepes
- Smoked Salmon Bagel Platter
- Cinnamon Coffee Cake
- Cherry Danish Braid
- Strawberry Scones
To turn a crustless quiche into a filling lunch or a light dinner, add a few side dishes, like my roasted fingerling potatoes, strawberry feta salad, or easy air fryer vegetables.
Recipe FAQs
Is quiche better warm or cold?
I definitely prefer to eat this crustless quiche while it’s warm from the oven, but quiche is also often served at room temperature. Cold quiche is edible, but not the best way to enjoy it. I’d suggest reheating any refrigerated leftovers first.
Is quiche gluten free?
Traditional quiche made with crust is not usually gluten-free, but because we’re not using a crust to make this broccoli quiche, the recipe is naturally free from gluten and grains.
What is the difference between a crustless quiche and a frittata?
A frittata is also an egg dish with fillings, but the method of cooking is much different. A frittata is more like scrambled eggs, with a firm texture, and is cooked on top of the stove in a skillet or a special frittata pan. In contrast, a quiche is made with a mixture of eggs and cream and cooked slowly to create a custard with a smooth texture.
Forget the crust! Make this low-carb, gluten-free quiche instead! It’s packed with flavor and veggies, and perfect for brunch.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crustless Broccoli Quiche
Recipe Video
Ingredients
- 6 large eggs
- 1 cup (240 ml) heavy cream double cream in the UK
- 1 small yellow onion diced
- 1 large garlic clove minced
- 12 ounces (340 g) fresh broccoli florets cut into small pieces
- 4 ounces (113 g) feta cheese crumbled
- 1 tablespoon (14 g) unsalted butter
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) or 180°C for a fan oven. Grease a 9-inch (23 cm) pie dish.
- Prepare the egg mixture: In a large bowl, whisk together the eggs and heavy cream. Season with ½ teaspoon of salt, pepper, and smoked paprika.
- Cook the vegetables: In a 12-inch skillet over medium heat, melt the butter. Add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the broccoli and cook for 3 minutes, season with ¼ teaspoon salt then stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Assemble the quiche: Transfer the cooked broccoli mixture to the prepared pie dish. Evenly sprinkle the crumbled feta cheese over the top. Pour the egg mixture over everything.
- Bake: Place the pie dish on a large rimmed baking sheet to catch any spills. Bake for 30-35 minutes, or until the quiche is set and the internal temperature reaches 165-185°F (74-85°C).
- Cool and serve: Let the quiche rest for a few minutes before slicing. Serve warm.
Notes:
- Use Fresh Feta Cheese. Pre-crumbled feta often contains cornstarch and has a different consistency.
- Make it with Milk. The texture will be less creamy, but you can make a quiche with milk instead of cream. If you’re using milk, reduce the amount to ¾ cup.
- For Extra Flavor, add a pinch of crushed red pepper flakes or chopped fresh herbs such as thyme or parsley.
- Quiche is fully cooked when the internal temperature reaches 165-185°F (74-85°C). Use an instant-read thermometer to check for doneness, and add cooking time if needed.
Nutrition Information
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.
© Little Sunny Kitchen
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