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This Crustless Quiche Recipe is a healthier version of classic quiche and just as versatile, filling, and delicious. Low-carb, gluten-free, and filled with broccoli and cheese, it’s the perfect easy meatless dinner or lunch.
Crustless Quiche Recipe
I could eat a slice of this crustless quiche every day, week after week – and never miss the crust. It’s perfectly delicious, even without the buttery crust, and so much better for you! Skipping the crust not only cuts down on carbs and calories but also saves you a ton of prep time and cook time.
For this recipe, I chose to add some classic quiche fillers: shallots, broccoli, and Gruyere cheese. It’s similar to classic quiche Lorraine (my favorite), but without the crust or bacon. Of course, feel free to substitute with other quiche additions. Some of my favorites include:
The best part? All quiche, including this crustless quiche, reheat beautifully. So hang on to any leftovers or make two so that you’ll have an extra to enjoy later in the week.
Milk vs. Cream
Crustless quiche can be made using heavy cream, half-and-half, whole milk, 2% milk, or some combination of those listed. Heavy cream is most often used in quiche recipes and will produce the most custard-like filling.
How to Make Crustless Quiche
Set the oven to 325°F and grease a 9-inch deep-dish pie plate with butter. Non-stick cooking spray will also work, but butter is best.
In a large 12-inch skillet melt the butter over medium heat. Cook the shallots until softened. Next, add the broccoli, half of the salt, and 1/4-cup water. Cover and cook the broccoli until al dente then remove the lid and continue to cook until the water has evaporated.
Whisk together the eggs, half-and-half, milk, and nutmeg with the remaining teaspoon of salt. Spread the broccoli and shallots over the bottom of the pie dish creating a vegetable crust, then sprinkle with cheese. Pour the egg mixture over the top of the cheese and broccoli.
Cook for about 1 hour, or until the internal temperature registers 170 degrees F.
If you notice that your custard has not yet set and the top is starting to brown, carefully tent with aluminum foil until it has finished cooking. Allow your quiche to cool for 10 minutes before slicing.
Difference Between Quiche and Frittata?
Both quiche and frittata are made with eggs and some combination of cheese, meat, and/or vegetables. Their differences include,
- Traditionally, quiche is made with a buttery pie crust while a frittata is not (crustless quiche being the exception).
- Quiche is made with some combination of milk or cream with eggs, whereas frittatas are usually made with only eggs.
- Finally, frittatas are first cooked on the stovetop before being transferred to the oven to finish cooking; quiche and crustless quiche are cooked entirely in the oven.
Storage and Reheating
Crustless quiche is delicious leftover. It’s even freezer friendly!
- Storing: Leftovers can be stored in an airtight container in the refrigertor for up to 4 days.
- Freezing: Cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. For best results, freeze quiche by the slice. Can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual slices in the microwave for 30-60 seconds, or until heated through. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
How to Serve Crustless Broccoli Quiche?
Quiche can be served hot out of the oven or at room temperature. I often serve my quiche with,
- Hash browns
- Fruit salad
- Buttered biscuits or cornbread
- Garden salad
- Cherry tomatoes and beets
More Yummy Egg Recipes,
Have you tried making this Crustless Quiche Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Easy Crustless Quiche Recipe
Ingredients
- 2 tablespoon butter
- 2 large shallots, minced (or ½ of a medium onion)
- 3 cups broccoli florets, roughly chopped
- 1 teaspoon salt, divided
- 6 large eggs
- ¾ cup half and half
- ½ cup milk, I used 2%
- ⅛ teaspoon nutmeg
- 1 cup Gruyere cheese, shredded
Instructions
- Preheat the oven to 325°F and place the oven rack in the center/middle position. Grease a 9-inch deep-dish pie plate with butter or non-stick cooking spray.
- Melt the butter in a large 12-inch skillet set over medium heat. Add the shallots and cook for 3-4 minutes until softened (lower the heat if necessary to prevent the shallots from browning.
- Add the broccoli plus half of the salt and 1/4-cup water. Cover and allow the broccoli to steam for about 3-4 minutes, stirring occasionally. Remove the lid and continue to cook until the water has evaporated. Set aside.
- Meanwhile, in a large bowl whisk together the eggs, half-and-half, milk, and nutmeg with the remaining half teaspoon of salt.
- To assemble, spread the broccoli and shallots over the bottom of the pie pan and then sprinkle with the shredded Gruyere cheese. Slowly pour the egg and cream mixture over the top of the cheese.
- Carefully transfer to the oven and bake for approximately 1 hour, or until the inner custard has set and the top is golden brown. Remove from the oven and allow to cool for about 10 minutes before slicing and serving.
Notes
- This crustless quiche can be made with heavy cream, half-and-half, whole milk, 2%, or some combination of those listed. Heavy cream will produce the most custard-like filling.
- Feel free to add your favorite veggies (or none at all!) You can also toss in some chopped bacon, ham, or even breakfast sausage.
- To reheat leftovers: Individual slices can be reheated in the microwave for about 30-60 seconds. To reheat a whole quiche, cover with aluminum foil and bake in a 300° oven for about 30 minutes, or until heated through.
- To freeze: To freeze this crustless quiche, cool completely before wrapping first in plastic wrap and then in a tight layer of aluminum foil. May be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating (per the instructions above).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this! We used spinach, onion and mushrooms and it was great! Making another one this weekend and will add ham.
I am happy to hear you loved this recipe, Marla ๐
I donโt have a 9 inch deep dish. I have a shallow pie pan and a nine square. Will the ninth square work or will it be too thin?
Using a 9-inch square pan instead of a deep dish should work fine, though it may result in a thinner quiche. The shallower depth will affect the baking time, typically requiring less time in the oven compared to a deeper dish. Just keep an eye on it as it bakes and check for doneness earlier than the recipe for a deep dish might suggest. The end result will still be delicious, just with a slightly different texture and appearance due to the thinner profile.
I made that crustless quiche today and it was awesome. Added him and peppers put milk and half-and-half. Have enough for three other meals. Great thank you
I have made this recipe 3 times and it has come out perfectly every time! One member of my family is allergic to cows’ milk, so I substituted full fat, unsweetened, organic coconut milk for the half & half, unsweetened almond milk for the milk, Earth Balance vegan butter sticks for the butter, and either Manchego sheep’s milk cheese or aged goat cheese for the Gruyere, depending which I had on hand. I also added 1/2 pound of cooked, chopped bacon. Absolutely delicious! We all agree, this recipe is a keeper!
Thanks for continuing to come back and leaving the great feedback, Jeannie ๐
Very good recipe. I used an instant thermometer and the quiche was at 170 degrees in 30 minutes. It was perfect.
Thanks for the feedback ๐
In step 4 I think you mean “remaining *1/2* teaspoon salt”
Thanks for catching that HAB, its been updated ๐
Can you freeze this before you bake it in the oven?
Yes, you can freeze a crustless quiche before baking it. To do so, assemble the quiche in a freezer-safe dish or pan, then wrap it tightly with plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to bake, you can allow it to thaw in the refrigerator overnight and then bake as directed. Always ensure the middle of the quiche reaches a safe temperature of 170 degrees F and sets properly before serving.
I have made it with broccoli and asparagus. Was wonderful. Everyone loved it