Crustless Broccoli Quiche
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Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs — and the cheesy custard is the best part anyway.
There really is no other way to put it: this crustless broccoli quiche is insanely delicious. Whether you serve it for brunch, dinner, or any time in between, it’s worth every single calorie. Doing away with the crust cuts down on prep time, cook time, and carbs — and everyone knows the cheesy custard is the best part anyway. To hold the quiche together, I spread the broccoli out on the bottom of the quiche to create a crust-like layer, making the quiche sturdy and easy to serve.
If you’d like to substitute other vegetables, like asparagus or mushrooms, feel free but keep the ratio of veggies to custard the same – and, of course, always cook and season the vegetables before adding them. As with any quiche, the oven temperature is key. Quiche should be cooked at 325°F (not 350°F as most recipes direct) for the creamiest, silkiest custard. Eggs like to be cooked gently, and those 25 degrees really do make a difference. Finally, this quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed.
What you’ll need To Make Crustless Broccoli Quiche
How To Make Crustless Broccoli Quiche
To begin, melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook until soft and translucent, about 4 minutes. Do not brown.
Add the broccoli, 1/4 teaspoon of the salt, and 1/3 cup water.
Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
In a large bowl, whisk the eggs with the cream, nutmeg, remaining 3/4 teaspoon salt, and cayenne pepper.
Spread the broccoli and shallots evenly over the bottom of the prepared pie plate.
Sprinkle the cheese over top. I think Gruyère is perfect here — it melts nicely and has a nutty, earthy flavor — but Comté, Beaufort or Cheddar would also work well.
Then pour the egg mixture over the cheese.
Bake for about an hour, or until the custard is set and the top is golden brown.
Let cool for about 10 minutes, then slice into wedges and serve. For more quiche recipes, check out my spinach quiche and my leek and parmesan quiche. Enjoy!
YOu may also like
- Quiche Lorraine
- Spinach Quiche
- Parmesan and Leek Quiche
- Zucchini and Cheddar Frittata
- Ham and Cheese Oven-Puffed Pancake
- Spinach Frittata
Crustless Broccoli Quiche
Omitting the crust in this crustless broccoli quiche cuts down on prep time, cook time, and carbs — and the cheesy custard is the best part anyway.
Ingredients
- 2 tablespoons unsalted butter, plus more for greasing the pan
- ½ cup chopped shallots, from about 2 shallots
- 10 oz broccoli florets, cut into 1-inch pieces or smaller
- 1 teaspoon salt, divided
- 6 large eggs
- 1¾ cups heavy cream
- Pinch ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1½ cups (about 5 oz) shredded Gruyère
Instructions
- Preheat the oven to 325°F degrees and set an oven rack in the middle position. Grease a 9-inch deep dish pie plate with butter.
- Melt the butter in a large sauté pan over medium-low heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 4 minutes. Do not brown. Add the broccoli, ¼ teaspoon of the salt, and ⅓ cup water. Increase the heat to medium and cook, stirring occasionally, until the broccoli is al dente and the water has evaporated, 3-4 minutes more. Set aside.
- In a large bowl, whisk the eggs with the cream, nutmeg, remaining ¾ teaspoon salt, and cayenne pepper.
- Spread the broccoli and shallots evenly over the bottom of the prepared pie plate. Sprinkle the Gruyère over top. Pour the egg mixture over the cheese.
- Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for about 10 minutes, then slice into wedges and serve.
- Make Ahead: This quiche can be made a day ahead of time and refrigerated. To warm up individual slices, simply reheat in the microwave for about a minute. To reheat the entire quiche, cover with aluminum foil and bake in a preheated 300°F oven until hot in the center, about 30 minutes.
- Freezer-Friendly Instructions: The cooled quiche may also be wrapped tightly in foil and frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Serving size: 1 slice
- Calories: 483
- Fat: 43 g
- Saturated fat: 25 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 17 g
- Sodium: 492 mg
- Cholesterol: 321 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this the night before Mother’s Day and reheated it in the morning. Absolutely delicious. Everyone thoroughly enjoyed it.
I made this for my daughter and it was wonderful. I added 6-8 fresh asparagus and a handful of spinach to the broccoli but otherwise followed the recipe. Mine too had a bit of excess moisture but not enough to affect taste or presentation. Great recipe! Another home run for Jenn.
Made this for the first time yesterday and had for breakfast this morning. Great flavor but it was a bit watery. I’m thinking it’s from the broccoli absorbing the water from the sauté pan. Next time I may just squeeze the broccoli and sautéed shallot in a flour sack then out into our plate.
In the freezing instructions, it says to remove from freezer 24 hours before baking, Do you defrost at room temperature or refrigerator for those 24 hours? Thank you.
The fridge. Hope you enjoy!
If I wanted to make this with a crust, would I use 4 eggs like your other quiche recipes? I made it a couple of years ago and can’t remember the changes I made. I do remember how amazing it turned out!
Yes, I would use the ratios in one of my other quiche recipes. Enjoy!
Jenn – If I were to use frozen broccoli, would anything change in the recipe?
Hi Terri, If you’re using frozen broccoli, I’d cut it into 1-inch pieces. Just skip the step of cooking the it since frozen broccoli is already cooked. Please LMK how it turns out!
OMG Jenn this was amazing! My first time making a quiche and I hit it out of the park with your awesome instructions. My wife was blown away and said this was the best quiche she had ever tasted. Thank you so much!
I did add some chopped mushrooms but kept the veggie ratio similar to your suggestion. Simply amazing and would make it again…. and again!
Hi Jenn,
I’ve made your crustless quiche several times and turns out perfect. Never have tried with half-n-half or milk but may do so. This time halved the recipe because I used a miniature pie pan and baked in our RV oven. I scattered sautéed bacon on the bottom, added gruyere cheese and topped with spinach then poured the custard over and baked at 325 degrees, It took about 35 minutes. Magnifique!!! I would attach a photo but doesn’t seem to be an option here, I’ll see you on instagram.
Ruth Beckett
Hillsboro, Oregon
I’ve made this a half-dozen times or more, always excellent, it’s my go-to recipe for quiche. The gruyere really makes a difference.
Wow – what an amazing quiche recipe! We did not miss the crust, in fact loved the flavor and lightness without the heaviness of a crust. I used sharp cheddar and it tasted great, but plan to try Gruyère the next time I make it. Believe me it will be soon as this is a keeper recipe and a meal you can eat any time of the day.
Very good and customizable to what you have on hand. I didn’t have as much heavy cream so I used a combo of heavy cream and half and half. I had leeks so I used those along with some shredded carrots for color and the broccoli and added some parsley, a little basil, the cayenne ground pepper, and nutmeg. I also had a little leftover ham and threw that in with a mix of shredded cheddar and parmesan and a dollop of ricotta. It came out great! I love gruyere but I didn’t have it so next time I will try that.
Made as is except swapped cream for half and half. Still absolutely delicious :). Love the pop of spice from the cayenne. This will now be my base quiche recipe as I’m trying to cut some carbs 🙁 Making again tomorrow but subbing the broccoli and using left over asparagus and ham from Easter dinner!
Told my partner I was making this; he wasn’t thrilled. Made it tonight. So easy to make and didn’t change anything in the recipe. Served it with salad. He had 2 helpings. Froze leftovers for another meal. Will definitely make again.
Thank you for this recipe! If I make it with four eggs, how much cream should I use? How long should I bake the quiche?
Hi, for four eggs, you’ll need just over one cup of cream. Keep in mind that you’ll need to reduce all the other ingredients as well. I think baking time should be 40 to 45 minutes but keep a close eye on it.
I have made this recipe several times in a 13×9 pan. I just 1 1/2 the recipe and baked for about 1:10. My wife loved it so much the first time, she asked if I could make it with crab. I added 16 ounces of lump crab meat to the recipe and it came out perfect! This recipe makes a great breakfast casserole and is a keeper! Thank you!
Amazing quiche! We didn’t miss the crust one bit. Reheats perfectly. This recipe will definitely be put into regular rotation at our house.
Delicious! I wanted to cut calories and fat a bit, so I used single cream (U.K. equivalent of half-and-half). I bet the texture would have been creamier if I’d used double cream (heavy cream). But it was still a really nice texture and a great flavor. I’m looking forward to leftovers. And I was thinking this would be great to bring to a potluck — feels a little festive, and it’s gluten free.
This is a fantastic recipe that has recently become a lunchtime go-to. I made the recipe healthier by using half and half and one cup of shredded cheese.
Sooo good! Made this for dinner the other night and everyone loved it. I’m wishing there were leftovers right now! I’ve enjoyed so many of your recipes over the last year, I had to buy you cookbook. I love your clear, concise directions and the little hints. All the recipes I’ve tried have been easy to follow, full of flavor and delicious!
Jenn, this was fantastic. Best quiche I’ve ever made. I did substitute half and half mixed with plain fat free Greek yogurt for the heavy cream and it came out wonderful! Thanks so much for all your wonderful recipes. I have yet to meet one I didn’t love!
Can this also be made in a crust?
Hi Diana, I haven’t made this without a crust, but I suspect it should work. Just make sure to pre-bake it as indicated in this recipe. I’d love to hear how it turns out!
Jenn, I used your single crust recipe and pre-baked it in a large 9 1/2” pie dish. I followed this recipe for the filling, except I used whole milk, not cream (calories!). Baked at 350 for 45 minutes. Perfect. Works well in a crust, so long as the pie pan is bigger than a standard 9”. It’s a lot of custard!
So glad it worked out — thanks for reporting back! 🙂
Hi. I made this yesterday. It was delicious. Only thing I would not do is add water to broccoli while sautés. I felt broccoli was over cooked.
I was thinking of doubling this recipe for a larger group. Do you think it would be ok in a 9×13 & if yes what do you think the approximate cook time might be? Appreciate your help as always Jenn! 😊
Hi Dana, Yes, this should work in a 9 x 13. The cook time will be a bit longer but it’s hard to say how much; I’d just keep an eye on it. Hope everyone enjoys!
This was so delicious- I made it just as listed except about 25% fewer ingredients because I was a little low on the cream. Turned out so perfectly, as all of your recipes do. I’ve made a couple other of your quiche recipes and it’s hard to pick a favorite! Thanks for sharing all your recipes. I always look at your recipes first before any other site. Bravo on this quiche!
I made this last night and it was delicious. Just had some more for lunch today at room temperature and it was equally yummy. Even my big meat-eating partner enjoyed it. Will definitely make again.
Your recipes are so wonderful and easy to read.
I am a big fan… Made this Crustless Quiche it was delicious…. Thank you
💗
Jen, I just made this recipe for lunch and it was fabulous. I happen to have some leftover steamed broccoli and some cooked asparagus, so I skipped the part about adding the water and cooking the broccoli. I didn’t have any shallots, so I used a piece of leek and two green onions. Continuing in the same vein, I didn’t have any Gruyere cheese so I had to use Swiss. Other than that I followed your recipe exactly.😂😂 I will definitely make this again.
I don’t use milk or cream. Just occasional cheese. I would love to make this with extra creamy oat milk. Any thoughts?
Hi Chase, I’m not familiar with the extra creamy version of oat milk so it’s hard to say for sure. If you’re trying to avoid dairy, for non-dairy options, some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried it with either of these.) Please let me know if you try it with any of these alternatives!
Hi Jen. Since there is no crust, can this recipe be halved?
Sure, Grace, but you will need a smaller pan.
I just made this. I had roasted some vegetables yesterday and wanted to use them up so in addition to the broccoli I added parsnips and brussels sprouts. I also had some mushrooms that I wanted to use so that went in as well. The house smells delicious and it tastes better than it smells. I love all of your recipes!
This recipe is delicious, easy and versatile! I have made this quiche for breakfast, brunch and dinner, and it is always a hit! This morning I gifted this quiche along with Jenn’s recipe for Lemon Blueberry Pound Cake to friends, who gave rave reviews!
It is a recipe that can be enjoyed by everyone!
Hello Jenn,
Great recipe; my wife is in love with the quiche!
Quick question, though: what other vegetable/s can successfully be substituted for the broccoli?
Your thoughts would be welcomed.
Thanks.
So glad you and your wife like this! Any other vegetables of your choosing (two that come to mind are asparagus and mushrooms) will work here. Just keep the ratio of vegetables to custard the same and cook and season the vegetables before adding them.
Thank you so much for this delicious recipe! We really enjoyed the flavor of the broccoli quiche…didn’t miss the crust at all. I did it from start to finish in the same 2.5qt braiser pan.
As always, I follow the recipe as described. In order to cater to my family’s dietary restrictions, i.e., for it to be gluten free and dairy free, I swap the Gruyere Cheese for Violife Feta cheese and I swap the heavy cream for Chobani Oat Drink as well as swap the unsalted butter for the Earth Balance Soy Free butter, and it is just delicious. I have made this in cupcake pans and in a gluten free, dairy free pie crust. It is always a hit and a great way for my children to eat their vegetables. The quiche is moist and cooked perfectly when following the directions. I can’t wait for her to come out with more quiche/breakfast recipes.
Your crustless broccoli quiche recipe is delicious, beautiful, and by far the best quiche that I have ever eaten! Thank you for another fantastic recipe, especially with broccoli. It’s the only green vegetable that I can get my husband to eat without bribery of way too much blue cheese dressing!
A regular favorite, easy and great taste. Make all my quiche crustless now..
Delicious, luxurious, elegant and comfort food all in one! My family LOVED this quiche. Also, very easy to make. Best ever!!! Thank you Jenn 👍
I’ve made this multiple times and have thoroughly enjoyed it! I like that these recipes are detailed enough to make them easy with no guess work. I had lots of broccoli from my garden so it was a perfect time to find this. I have a restricted diet but was able to make it using yogurt in place of the cream. It worked out great and was extremely tasty!
This is an AMAZING recipe. It has all the flavor, all the texture you’d ever want. And its so flexible! I’ve tried it with many other veggies – diced carrots, green bean, whatever is at hand – and they all work. I also add additional garlic because, well, extra garlic is always yummy. And since I grew a variety of spices this year, I added thyme, oregano and sometimes a little bit of rosemary.
This is my favorite broccoli quiche! Such a great way to get my spouse to eat broccoli! I made it many times this summer when the local broccoli was in season. Now I’m making it in the winter with imported broccoli but we’re still enjoying it. I haven’t found a premade crust that I like & I’m too lazy to make my own so it’s perfect being crustless. I substitute 1/2 c of half & half for the cream & it’s still great. I don’t substitute any other cheese for the gruyere as it imparts the perfect flavor to this recipe.
This crustless broccoli quiche really is wonderful. I’ve been making these often since my husband started a low carb diet. I think it’s the Gruyere that makes it special.
I have made this recipe twice now and love the creamy egg custard. I substituted the shallot for regular onion as I didn’t have shallots, but otherwise followed directions as written. I’ve eaten it for breakfast and dinner serving it with homemade home frys and toast. Next time I plan to try another veggie, but the broccoli is fantastic!
I love not having to make a crust. Thank you!
Loved the quiche. I didn’t have the cream on hand so I used sour cream and substituted frozen broccoli. The quiche came out delicious and was still low in carbs.
This truly is the best quiche I’ve ever made or tasted! It’s so creamy and good. I’ll even use other left obey veggies mixed in with the broccoli. Chopping the vegetables a tiny bit smaller helps to form the crust better for me. I’ve also made with precooked bacon bits and chopped ortega chili’s!
This is an outstanding recipe. It has all the makings of perfection. It is easy to prepare, quick to make and a delicious crowd pleaser. Always gobbled up and then once gone, can’t stop thinking about when I can make this again. Try it, everyone will love it.
Can I substitute the broccoli for frozen spinach?
Hi Sarah, Spinach should work here. I’d use a 10 oz. box of frozen chopped spinach. Make sure to remove all the excess liquid so that the quiche isn’t watery. Please LMK how it turns out!
The best quiche I have ever had. Very light, awesome texture & taste and so easy to make
I need to make this recipe for 12 vacationing guests.
Can I substitute pie pans for a 9×13 baking dish?
Suggestions for a side dish please.
Thank you
Sure, Gail – that should be fine. I think this would go nicely with this grated carrot salad and crusty bread.
Once upon a time, I had a quiche that was so delectably rich that it lived in legend in my mind forever after. All quiches since then have just seemed flat and chewy and pathetic. I have searched for years for a recipe that yielded a silky, luxurious quiche of generous proportions, and finally!!!, thank goodness, here it is. I never care for crusts on quiches anyway, and it’s a huge timesaver to skip it, so: make this quiche. Today. And tell everyone about it, so we can all be spared having bad quiche at brunches.
We’re trying to cut back on carbs and this quiche is a perfect solution. The eggs were fluffy and the broccoli made up feel good about the meal. I love to freeze this quiche and it’s just as good after freezing.
I’ve made this recipe many times—always with excellent results. Before COVID, my Woman’s Club met monthly. Once a year, we serve on a Luncheon Committee and I’ve made Crustless Broccoli or Spinach Quiche several times. It’s a perfect main course served with salad and rolls. Without the crust, it works for those ladies who are gluten free or dieting. I’ll never make quiche with a crust again!
Absolutely the best quiche recipe! Always make it when hosting a brunch.