Here's a delicious crustless quiche recipe for those following a low-carb, high-fat (LCHF) diet. This cheesy dish is rich in flavor and texture, thanks to the Parmesan and butter that form a nice skin on the bottom. The egg and cream mixture is flexible, and you can adjust the egg-to-cream ratio and the cream's heaviness, depending on your preference. You can use any hard cheese that shreds well, such as Swiss, Cheddar, Gouda, or Provolone, and you can swap the meats for any non-watery ingredient, be it meat or vegetable. Enjoy!
Ingredients
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 pound shredded Cheddar cheese
3 cups heavy whipping cream ( substitute: Evaporated Milk and Butter)
8 large eggs
1 cup half-and-half (omit evaporated milk)
Directions
Preheat Oven to 350 degrees F (175 degrees C).
Cook and stir bacon and sausage in a large skillet over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
Beat cream, eggs, and half-and-half together in a bowl. Slowly pour the egg mixture over the cheese and sausage into the baking dish.
Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.
Versatile. This recipe is for broccoli cheddar quiche but can be tailored to your tastes. Don't you like broccoli? No prob. Swap in whatever veggies and cheese you love (see variations below!), or add meat.
Easy. The homemade pie crust is the most significant part, but you can even skip that and make Crustless Quiche or Easy Quiche Recipe instead.
Works for Any Meal. Serve broccoli quiche with Baked Bacon in the Oven for brunch, alongside Arugula Salad for lunch, or with Roasted Carrot Soup for dinner.
Great Left Over. I don't know about you, but if I take the time to cook, I want it to last for more than one meal. Broccoli quiche saves and reheats like a dream and is freezer friendly too.
Healthy. If a meal involves broccoli, you know you're getting nutrients, and the eggs pack a protein punch. Plus, no heavy cream or opulent amounts of cheese here (but don't worry, it doesn't sacrifice flavor one bit!)
Classy. Quiche makes me think of something that would be served at a lovely tea house. Prepare for pleased guests!
TIPS FOR MAKING GREAT QUICHE
The correct filling-to-egg ratio. You need to use the proper egg-to-milk ratio to make a dreamy, fluffy quiche. Too much milk and your quiche will be watery; too little, and your quiche will be dry.
Know which filling ingredients to pre-cook. A veggie that would be crunchy on its own or omit water should be roasted, sautéed, or steamed before adding to quiche. Plus, pre-cooking the veggies adds flavor. Also, you would not use raw meat, so any bacon, ham, etc., would be pre-cooked.
Less is more. I know you want to add every piece of cheese and veggie, but we need to leave room for the eggs.
Rest before serving. The quiche needs to cool before serving, or it will fall apart when you try to slice it.
How to Make Broccoli Quiche without the Crust.
Making the best broccoli quiche recipe ever is easy!
The Ingredients
DIETARY NOTE
To make quiche gluten-free, seek a recipe for gluten-free pie crust, or purchase a pre-made gluten-free crust at the store.
Broccoli. Quiche makes it possible to enjoy broccoli at breakfast or any meal.
MARKET SWAP
The beauty of quiche is its versatility. Feel free to swap in other favorite veggies. Just cook them first to soften them, omit water, and add flavor.
Green Onions. The subtle taste of onion complements the eggs and cheese. It's cooked with broccoli to soften the onions and bring out the flavor.
Eggs. The key ingredient! I use five eggs for one quiche.
Milk. I used 1% to lighten it up, but you can combine whole milk and cream for more richness.
Cheese. The best cheese for quiche is fully flavored and smooth melting. For this broccoli version, I'm using a combination of sharp Cheddar and Parmesan; Gruyere or smoked mozzarella would also be great.
Seasoning. Since eggs are pretty bland, we season them with good ol' salt and pepper and a dash of cayenne if you choose.
The Directions
Preheat the Oven to 375 degrees F. Roll your pie dough into an 11-inch circle.
Reduce oven temperature to 350 degrees F. Broccoli sautéing in a pan for healthy broccoli quiche.
Cook chopped broccoli and green onions in a large skillet over medium-high. Whisking eggs, milk, and spices for easy broccoli quiche filling.
Whisk together eggs, milk, and seasonings in a large mixing bowl.
Assembling broccoli quiche ingredients in a pie pan. Add the broccoli and cheese to the mixture of eggs, cheese, and cooked vegetables for broccoli quiche on a baking sheet.
Pour over the egg mixture. Bake broccoli quiche at 350 degrees F for 40 to 50 minutes, rest for 5 to 10 minutes, then slice and serve. ENJOY!
Quiche Variations
A culinary fashionista, quiche can try on endless flavor combos. Try out some of these variations:
Pesto Quiche
Spinach Quiche
Sweet Potato Quiche
Goat Cheese Quiche
Or play with your own! Some combos I think would be dynamite:
Mexican. Chorizo, roasted peppers, and Colby-jack cheese
Mediterranean. Feta, spinach, mushroom, and olive
Bacon + Cheddar. A classic choice. Use cooked, crumbled Air Fryer Bacon.
Ham + Gruyere. Cheese, please!
Storage Tips
To Store. To store quiche, let cool to room temperature, tightly wrap, and then keep in the fridge for up to 3 days.
To Reheat. Rewarm leftovers in a pie pan in the Oven at 350 degrees F or gently in the microwave.
To Freeze. You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in a freezer-safe, airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
STORAGE TIPS
Tightly wrap individual servings, then store in a freezer Ziplock bag to enjoy a slice of quiche on demand in the future!
MEAL PREP TIP
Prepare and blind-bake the crust the day before. You can also prep the broccoli onion filling, shred the cheese, and store it in the refrigerator. Assemble just before baking.
WHAT TO SERVE WITH BROCCOLI QUICHE
Crockpot Breakfast Potatoes
BREAKFAST & BRUNCH
Crockpot Breakfast Potatoes, easy fruit salad bowl
Overnight Lemon Blueberry French Toast. This healthy version of French toast casserole is prepped the night before, so in the morning, all you need to do is bake! Recipe at wellplated.com | @wellplated
BREAKFAST & BRUNCH
Blueberry French Toast Casserole
Recommended Tools to Make this Recipe
Pie Crust Shield. This is a handy tool to have for any quiche or pie. Made with silicone to keep pie edges from burning.
Baking Sheet. These are my go-to baking sheets!
Small Whisk. I love using a small whisk over a full-size whisk. It's easier to maneuver and perfect for smaller bowls or measuring cups.
The Best Pie Dish
This stoneware 9-inch pie plate is safe in the freezer and all the way to 500 degrees F. Perfect for any of the best quiche recipes and so many pies!
Packed with veggies, cheese, and eggs, all in a flaky crust, broccoli quiche is an all-in-one healthy breakfast you will love!
This Broccoli Quiche is a classic recipe that's healthy, versatile, and DELISH! Perfect for brunch and great leftovers for any meal.
PREP:
20minutes mins
COOK:
55minutes mins
TOTAL:
1hour hr 15minutes mins
SERVINGS: 6
Ingredients:
1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
1 tablespoon extra-virgin olive oil
2 cups finely chopped broccoli florets, about 2 small crowns
1 small bunch green onions thinly sliced (about 1 cup)
5 large eggs
3/4 cup milk (I used 1%; use whole milk or a combo of milk and cream for more richness)
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper, optional
2 ounces shredded extra sharp cheddar cheese, about 1/2 cup, or swap Gruyere, smoked mozzarella, or similar fully-flavored, smooth melting cheese
1 ounce finely grated parmesan cheese, about 1/4 cup, divided
Instructions
Preheat your Oven to 375 degrees F. Roll your pie dough into an 11-inch circle, then transfer it to a regular 9-inch pie dish. Build up and flute the top edges to create a rim for holding the filling. Line it with aluminum foil. Fill with pie weights or dried beans, then bake for 10 minutes. Remove the dish from the Oven, carefully lift out the beans and foil, then return the crust to the Oven and bake until lightly golden, about 3 minutes more. Reduce the oven temperature to 350 degrees F. (At this point, discard the beans or save them for future pie baking.)
Meanwhile, in a large skillet, heat the oil over medium-high. Add the chopped broccoli and cook for 4 minutes. Add the green onion and continue cooking until the broccoli is crisp-tender and the onion has softened, 1 to 2 minutes more.
Whisk the eggs, milk, salt, black pepper, and cayenne in a large mixing bowl until well combined.
Scatter the broccoli mixture on the bottom of the blind-baked crust. Sprinkle evenly with the Cheddar and half of the Parmesan. Carefully pour the egg mixture, then sprinkle the remaining Parmesan.
Carefully place the quiche on a baking sheet to catch any drips. Bake until a knife inserted 1 inch away from the edge of the crust comes out clean and the center is set for about 40 to 50 minutes. If the crust gets darker at any point than you would like, shield it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.
TO STORE: To store quiche, let cool to room temperature, tightly wrap, and then keep in the fridge for up to 3 days.
TO REHEAT: Rewarm leftovers in a pie dish in the Oven at 350 degrees F or gently in the microwave.
TO FREEZE: You can freeze a quiche. Wrap the quiche tightly in plastic wrap and freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
