Crustless Broccoli Quiche
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Who needs crust? Going crustless with this broccoli quiche cuts down prep and cook time, plus carbs, letting the rich, cheesy custard and veggies take center stage.
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 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 my classic quiche Lorraine and spinach 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.
Table of Contents
What You’ll Need To Make Crustless Broccoli Quiche
Step-by-Step Instructions
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. This quiche reheats beautifully so don’t hesitate to make it ahead of time and warm up as needed.
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Crustless Broccoli Quiche
Who needs crust? Going crustless with this broccoli quiche cuts down prep and cook time, plus carbs, letting the rich, cheesy custard and veggies take center stage.
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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Just made this lovely recipe! It was absolutely delicious! Thank you Jenn for sharing your excellent cooking skills with us! I bought two of your cookbooks and use them several times a week. My family loves everything I make from your recipes. Thanks again!!
This recipe is delicious and easy! I first made this quiche exactly as written and my family loved it! I have made it several times since then, and usually make it differently every time and it turns out incredible! I always substitute extra virgin olive oil instead of butter and unsweetened almond milk instead of cream and it always turns out great. Other options include a pound of lean, ground pork, browned first and drained first a little sage added; red pepper chopped first and sautéed in olive oil; mozzarella cheese or cheddar cheese rather than guiyere (not quite as tasty but can be substituted in a pinch); sliced mushrooms, sautéed in olive oil first; and I usually add 6-8 cherry tomatoes, sliced in half to top the quiche off before baking (arrange tomatoes in a nice circular pattern and gently press each tomato half into the top of the quiche to ensure smooth baking). I sometimes add one or two teaspoons to the cooked vegetables before adding to the quiche for a little extra flavor. Make this quiche for brunch, lunch or dinner – you won’t regret it!
1 or 2 tsp. of what?
Delicious!! And easy. I am getting ready to make it for the third time. I used hickory smoked gruyere the first time, regular gruyere the second. Prefer the added flavor of the hickory smoked but both were so good! Thanks for the recipe! Looking forward to trying your other recipes.
This is DEFINITELY a repeat quiche. A big hit for a ladies brunch. Thanks!
Absolutely delicious! I will definitely make it again and next time a tiny bit little less salt. I also made the lemon carrot salad and the flavors compliment each other perfectly.
The best crustless quiche recipe I’ve made so far!! It was a hit at work, everyone asked for the recipe.
Hi Jenn,
I just made this now, and came out perfect.
Thank you very much for your delicious recipe.
I tried it! It came out great! I made this for Mother’s Day brunch. It was absolutely delicious. I used white cheddar cheese.
I needed a fast recipe for a brunch that I had to host last minute and this was perfect! I had to omit the shallots (I’m allergic) and it was still incredibly tasty. Everyone loved it! Mine was done in about 50 minutes. This will be a go-to for me now.
Hi Jenn-
Is it ok to use frozen broccoli in this recipe? If so, should I defrost first? Thank you
Yes, frozen broccoli is fine. I would thaw it first and skip the step of cooking it since frozen broccoli is already cooked. Please LMK how it turns out!
I never leave a comment. But, this recipe was spectacular! Thank you so very much for sharing.
I was wondering if this would work in silicon muffin cups for easter brunch. If so, any idea of how long to cook?
Hi Allise, It may work but I hesitate to say for sure because a number of readers who have made my egg bites in silicone muffin cups have had problems with them baking evenly and taking longer to set. If you have a metal muffin tin, you can make these as muffins, but they will be very delicate. (Several readers have commented that they have made mini versions successfully.)
Another hit Jennifer! I have to make a lot of substitutions due to allergies, but even with my soy ‘creamer’ and my Chao shreds (fake cheese) it was delicious! Thank you for yet another amazing recipe that even “I” can eat! You are the best!
Made mine in cast iron skillet for less cleanup and turned out perfectly, as do all your recipes. Great for breakfast. I may make it in little tart pans so I have individual portions for portable lunches (will leave in the tins). When I was in France, I always purchased small quiches. They were handy when I needed to walk while eating (if short of time) or window shop. Neither my husband nor I missed the crust, and no crust saves a few calories. That’s saying a lot as he would design recipes with crust on everything if possible!
Thanks for another wonderful recipe Jenn. I will be treating quiche loving friends to this one!
Absolutely my go to quiche recipe, it’s fabulous!!!
Hi Jenn,
I’ve made this quiche before and it is so delicious! I’d like to make it again but add jumbo lump crab meat. Are there any alterations you suggest for the recipe? How much crab meat do you think I should add? Thank you so much for all your wonderful recipes, I have been a fan for years!
Hi Christine, So glad you like the quiche! I think this would be nice with crab meat. I’d probably cut the broccoli in half and supplement it with the same amount of crab meat (so about 5 ounces). Please LMK how it turns out if you try it!
Thank you so much! I followed your suggestions and substituted asparagus for the broccoli. It worked out beautifully and the crab was delicious in the quiche. I highly recommend this variation!!
So glad it came out well — thanks for reporting back!
Did you use a lump crab meat in a container in the meat section? Or canned from shelf?
I just discovered this recipe on 3/21 when searching for a recipe to use up a bunch of extra broccoli. I love trying new recipes and had been wanting to make a quiche for awhile now. Oh my goodness! This recipe is amazing! My husband and I absolutely loved it and can’t wait to make it again. It’s so perfectly fluffy! I didn’t have gruyere on hand so I used pepper jack. We like a little bite to our foods and just loved it. I would like to try it with gruyere and maybe extra sharp. I’m just a big fan of cheese. Haha I like the idea above of adding crab also, so I’ll experiment. But I wanted to leave a great review because we can’t stop raving about this to everyone.
This looks delicious! I need to make a couple egg casseroles/stratas for an early-morning Easter breakfast at church. Could this possibly be done in a 9×13 pan, made the night before and cooked the next morning? I have the same question for the quiche Lorraine. Thank you!!!
Hi Joani, for the crustless broccoli quiche, I think you could double it and use a 9 x 13“ pan. The baking time may be a little different but probably not much so just keep a close eye on it. For the quiche Lorraine, are you proposing making that crustless? If so, I think that will also work. Hope that helps!
Can I make this the night before and bake in the morning?
Sure, that will work. Hope you enjoy!
Delicious! Made it exactly as written, except that mine was done after about 50 minutes. Flavor and texture were perfect! I am a crust lover, but didn’t miss it at all. I had never made quiche before, but have now made this and your quiche Lorraine…both excellent. Thanks for the recipes!
I love this recipe and w/shelf stable whipping cream often in our pantry, as well as shallots, I am able to whip this up quickly. I have made this for many friends and it is always an appreciated gift.
Also, your two cookbooks are the only ones I use now, because your recipes are foolproof, I learn a lot of helpful hints and my family wholeheartedly approves of your recipes.
Thank you, SH
💗
We love this recipe! First time I made it my husband thought just broccoli and cheese sounded a bit bland, so we added 1/4 pound prosciutto. Was delicious! Next time I made it was for the vegetarian entree at Thanksgiving (minus the prosciutto) and it was a big hit. Either way, you will love this!
Hello Jenn
I’ll be making this quiche for the first time today but I don’t have a deep dish pie plate. Will a regular Pyrex 9” pie plate work??
Thank you
Hi Ann, you’ll have a little egg mixture left over if your pie plate isn’t deep dish, you can pour it into something smaller (like a few muffin tins) and bake them so it doesn’t go to waste. Hope that helps and that you enjoy!
I added a pie crust and used cheddar cheese. Delicious! Wonderful texture. Thank you!
Hey Jenn!
Greetings from Austin, TX
I’ve made your parm/leek quiche about 5 times and it has become a fave for me and my hubby and also when we bring it for holidays to the in-laws in DFW!
Today I had a bunch of blanched broccoli from leftover Chinese Shrimp and Lobster Sauce. It was PERFECT to use in a quiche. I didn’t male it crustless, tho. I basically combined the two recipes and used the blanched broccoli they gave me with the shrimp. Sauteed a bit more in butter with the shallot and added it to the egg mixture. Thank you for teaching me that quiches must have heavy cream AND be cooked at 325F! Now that I know that ALL of them come out PERFECTLY!
i have made this recipe numerous times and it is always outstanding. I have had to improvise a few times. If I am short on the cream I substitute by adding half and half, sour cream or greek yogurt. Might not be as fluffy, but always a delight. I have used many different cheeses, but the gruyere is always the best. I find a smoked gruyere at Meijer stores. YUM!
Hi Jenn, thanks for this delish recipe! I made it for brunch and it was enjoyed by all. I only had frozen broccoli which worked well and substituted the gruyere for jalapeno Gouda cheese. The flavours were divine!
I can’t wait to try this! What other cheeses could you suggest and replace for the gruyere cheese? Thanks, Donna N.
Hi Donna, Cheddar or Swiss would be nice substitutes for the Gruyere. Hope you enjoy!
I found your recipe after googling “The best crustless quiche.” You are so right, this quiche is “insanely delicious.” Cooking at 325 and using Gruyere cheese makes it a perfect choice too. I’ve made it twice in the last week for company and they all loved it. Whenever I have company for breakfast or brunch I will be making this recipe. Thank you a bunch.
Jenn, this recipe was OUTSTANDING ! I followed it exactly and it was better than quiche from the best French restaurant. Your instructions and comments are especially important and effective in delivering a mouth watering gourmet dish. The aroma in the kitchen also perked everyone up and we all loved it. You have something going with your incredible recipes that makes you stand out from any highly respected chef and all of the tv chefs.
Hi,
I plan on making this Christmas Eve (probably ahead of time) will the broccoli be crunchy or tender in this recipe? One kid likes it tender other likes it crunchy, but tender is going win!
Happy Holidays!
Hi Donna, because it’s cooked, it’s definitely tender. 🙂
Hi Jenn. I plan on making this along with your Baked Apple French Toast for a brunch. Hoping you can help me as I only have one oven. You advise cooking the quiche at 325 but the Baked Apple French Toast is baked at 350. Will I ruin the quiche if I bake at 350? Please advise me. Always love your recipes & appreciate your help.
Thanks, Dana
Hi Dana, instead of baking the quiche at 350 degrees, I’d bake both dishes at 325 degrees. You’ll need to cook the French toast for a bit longer. I’d increase the time that it’s in the oven covered with foil to 35 minutes. Hope that helps and that you enjoy both the quiche and the French toast!
Thanks so much Jenn! You’re the best!
This is a wonderful dish, and it is so flexible. I have used sweet onions instead of shallots, frozen broccoli instead of fresh, and cheddar or even parmesan instead of Gruyère. It is beautiful when it comes out of the oven, and it is perfect for a low-carb diet, too. It’s great for using up the extra cream you may have bought for the holidays. Honestly, the hardest part is grating the cheese, and I only do that because I’m too lazy to get out the food processor. Simple and delicious!
This recipe is delicious! Once you try this, it’s unlikely you will ever again make quiche with a crust. I have made this quiche several times for family and for friends, and everyone loves it.
I had this at my friend’s house, TO DIE FOR. Then I made it and used a cast iron pan, the bottom got too brown. Making it tomorrow using a proper deep pie pan, can’t wait. Question: All the “make ahead” instructions talk about making the quiche the whole way (including baking it) then cooling and reheating it later. Can I mix the whole thing up and put it in the fridge without baking, and then bake in the morning? I know sometimes custards need to be at precise temp, and I’m worried it won’t turn out as wonderful if I do it this way
Hi Terri, I think your method will work well – it may just require a bit more time in the oven. Hope that helps and so glad you like the recipe!
I have made this several times and it’s always delicious, sometimes I will add sausage or bacon and that is yummy as well!
I love this recipe. It’s so simple to make really and I don’t miss the crust at all. I had frozen broccoli florettes and they worked beautifully. I also did not have shallots but had a mild yellow onion and I did not have Gruyere cheese but I had a mild Irish cheddar. The recipe came out wonderful. It comes out of the pie plate easily and I am convinced I will make this recipe again and again. I live alone so I cut it into six pieces and put it in a storage container after it had completely cooled and it makes an awesome snack or a meal. It kept for several days in the fridge quite nicely and reheated in the microwave nicely.
This recipe was so easy and delicious! I didn’t have shallots so I used onions. Another great recipe! Thank you for sharing Jenn.
So Easy! So Good!!!!!!!
This was so lovely! I made as written, and it turned out beautifully. We didn’t miss the crust (and we love crust!). I often look for ways to cut back on carbs, so this will be a go-to for me and my family, for sure. Delicious!
Due to recent dental work my friend could not eat the broccoli as she is not allowed to chew for one month, can I still make this crustless and how? Thank you so much for all your wonderful recipes. Ann B.
Hi Ann, I guess I’m not fully understanding your question. Are you saying you’d like to make this quiche but without the broccoli?
This quiche is so delicious! Love that it is gluten-free and crustless (that was always my least favorite part of quiche!) I only had gruyere cheese, so that is what I used. Amazing, and will be making it for my next Holiday brunch!
Delicious! Used a combination of cheddar and emmental, instead of gruyere. It started to get quite brown by the 45 minute mark so I covered it with foil and let it keep baking until close to the one hour mark. No issue with excess moisture but I cooked the broccoli for an extra few minutes even after the water evaporated.
I will definitely try this! What kind of pan are you using for the broccoli? I am in the market for a 12 inch nonstick pan with the extra handle and yours looks like exactly what I want.
Hi Jennifer, It’s an All-Clad nonstick pan. Hope that helps!
Wow! An absolute winner that ticks all three boxes – easy to make, gluten free and delicious.
Can I use salted butter that I have on hand or do I need to add unsalted to my grocery list? Thank you!
Sure – While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
If I wanted to use this with a crust, how would the baking instructions differ?
Hi Melissa, If you want to use a crust, I’d use the ratios from one of my other quiche recipes. Here’s one to refer to. Please LMK how it turns out if you try it!
Easy to make , lined a tin with baking paper. very satisfying using broccoli and shallots from my garden. the nutmeg gave an interesting taste.
Have made this recipe many times and have always loved it! Could I modify the cooking time to make little individual servings for a party? If so, would I make them in muffin tins, mini tart pans or something else? For 24 servings, how much would I multiply the recipe? Thank you!
Hi Barbara, You can make these in a muffin tin, but they will be very delicate. (Several readers have commented that they have made mini versions successfully.) If you’d like to serve 24 using regular-sized muffin tins, I’d guesstimate that you’d need to double the recipe (but I’ve never tried it so I’m not 100 percent certain how many serving that will give you). Please LMK how they turn out if you try it!
Delicious. I have to make it at least once a month for my family. They requested it when I first made it months ago. Friends loved it too.
Absolute perfection. I thought I had the world’s best quiche recipe, but this is divine. I did add some leftover bacon and wasn’t paying attention and put the custard in before the cheese. It was wonderful. I’ll be making this again and again!
Wow this was as delicious as the reviews claim. I used to make a crustless quiche each week and they were okay. This recipe gets the proportions just right. I added the bacon bits as suggested and liked the porky flavor. I didn’t have heavy cream so used half and half with a spoonful of yogurt to thicken. Baked for 45 minutes at 325. Perfect.
I made this the night before Mother’s Day and reheated it in the morning. Absolutely delicious. Everyone thoroughly enjoyed it.