This crustless broccoli quiche is perfect for a quick meatless dinner or lunch. It's delicious, filling, low-carb, and gluten-free.
Crustless quiches (like this crustless quiche Lorraine) are low-carb and easy to make, and their leftovers are delicious. This crustless broccoli quiche is especially good. It's one of my favorite options for meatless weeknight dinners, and it's also great as a filling brunch or lunch. The bonus: The leftovers make the perfect breakfast, reheated or even cold. In fact, they are so good that I often double the recipe and make two quiches!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Broccoli: I often use frozen chopped broccoli for convenience. But as you can see in the photo above, fresh broccoli works just as well.
- Sour cream: Plain full-fat Greek yogurt is an acceptable alternative, but sour cream tastes better. Please don't use regular yogurt. It's too watery.
- To season: Kosher salt, black pepper, and garlic powder. You can replace the garlic powder with two teaspoons of fresh minced garlic.
- Scallions: You can use the green and white parts.
- Shredded cheddar: I use sharp or extra-sharp cheddar.
Variations
- Use different veggies. I like to use broccoli because it's one of my favorite vegetables. But chopped cauliflower works just as well. You can also use chopped asparagus.
- Add a cup of extra veggies, such as grated carrots or chopped spinach leaves.
- Vary the cheese you use. I'm loyal to cheddar, but I tested this recipe with shredded Gruyere, shredded Gouda, and crumbled feta. All of these options were delicious.
- If you don't need this quiche to be meatless, you can add a cup of cooked meat, such as shredded cooked chicken or diced ham. ¼ cup of crumbled bacon is another great addition.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Defrost the broccoli in the microwave and drain it well. If using fresh broccoli florets, chop them into small pieces. In a large bowl, whisk the eggs, sour cream, and spices. Stir in the chopped broccoli, scallions, and cheese.
Transfer the mixture to a greased pie plate. Bake the quiche until it's golden brown, and a knife inserted in its center comes out clean, about 30 minutes.
Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.
This was absolutely delicious! My husband doesn't eat quiche but he thought it smelled so good. Took it to work and everyone loved it. Making another one now because my husband wants to try it!
Lynn
Read more comments
This was absolutely delicious! My husband doesn't eat quiche but he thought it smelled so good. Took it to work and everyone loved it. Making another one now because my husband wants to try it!Recipe Tips
- You can double the recipe, bake the quiche in a 9x13-inch baking dish, and cut the quiche into squares.
- Butter works best for greasing the pie plate and preventing sticking. I prefer it to using a cooking spray or brushing the pan with oil.
- Storage tips: To make sure the leftovers don't become soggy, let the quiche cool and slice it. Let the slices cool for 30 more minutes on a cooling rack. Store the slices on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. Stored this way, the leftovers keep well for about 4 days. Once completely cool, you can also freeze individual slices in freezer bags. Reheat them in the microwave directly from their frozen state.
Serving Suggestions
When I serve it for breakfast, I simply serve the quiche on its own.
For brunch, I serve it alongside oven bacon, keto biscuits, and fresh berries.
And when I serve it for lunch or dinner, I like to add a simple salad like arugula salad, tomato salad, spinach salad, or creamy cucumber salad.
Recipe Card
Crustless Broccoli Quiche with Cheddar and Scallions
Video
Ingredients
- 1 tablespoon butter - for the pan
- 16 ounces frozen chopped broccoli - or fresh broccoli cut into florets
- 8 large eggs
- ½ cup sour cream - or full-fat Greek yogurt
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup scallions - chopped, white and green parts
- 1 cup cheddar cheese - sharp, shredded; 4 ounces
Instructions
- Preheat the oven to 400°F. Generously butter a 9-inch glass or ceramic pie dish.
- Frozen broccoli: Place the chopped broccoli in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- Fresh broccoli: Place the broccoli florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high for 3 minutes. Drain well, then chop the florets into small pieces.
- In a large bowl, whisk the eggs, sour cream, kosher salt, black pepper, and garlic powder.
- Stir in the broccoli, scallions, and cheese.
- Transfer the mixture to the prepared pie dish. Bake the quiche until it's golden brown, and a knife inserted in its center comes out clean, about 30 minutes.
- Allow the quiche to cool and set in the pan on a wire rack for about 15 minutes, then slice it into 8 triangles and serve.
Notes
- You can double the recipe, bake it in a 9x13-inch baking dish, and cut the quiche into squares.
- Butter works best for greasing a pie plate. I prefer it to a cooking spray or brushing the pan with oil.
- I'm loyal to cheddar, but I tested this recipe with shredded Gruyere, shredded Gouda, and crumbled feta. All of these options were delicious.
- If you don't need this quiche to be meatless, you can add a cup of cooked meat, such as shredded cooked chicken or diced ham. ¼ cup of crumbled bacon is another great addition.
- To make sure the leftovers don't become soggy, let the quiche cool and slice it. Let the slices cool for 30 more minutes on a cooling rack. Store the slices on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. Stored this way, the leftovers keep well for about 4 days.
- Once completely cool, you can also freeze individual slices in freezer bags. You can reheat them in the microwave directly from their frozen state.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pamela Hamel says
Loved it! Thank you so much.
Vered DeLeeuw says
I'm so glad it turned out well, Pamela, despite the longer baking time. Thank you very much for letting us know. I'm attaching the beautiful image you sent me. 🙂
Pamela Hamel says
After baking the quiche for 30 minutes the knife came out wet. I left it in the oven another minutes but still wet . it was firmer so another 5 minutes. I used the microwave broccoli in the bag. it smells really good. Does a longer cooking time matter.
Vered DeLeeuw says
Hi Pamela,
Not at all! Bake until it's cooked through. If your oven is on the cool side, it can take longer. If the top gets too browned, loosely cover it with foil.
Arline Joyce Hughes says
At last, a recipe that doesn't have a crust. It was perfect. Thank you. It was soooo good.
Vered DeLeeuw says
I'm so glad you enjoyed this quiche, Arline! Thank you very much for the review.
Karen says
It was very good. I was a bit short on the broccoli, so added a little cubed ham. It could have used more salt and a bit of cayenne or smoked paprika on the top.
Vered DeLeeuw says
Glad you liked this quiche, Karen!
Robi says
It was great - will definitely make again.
Vered DeLeeuw says
I'm so glad to hear, Robi! Thank you for the review.
Jeannie Ross says
The best Quiche I have ever made!! Thank you for the recipe
I put ham and Swiss cheese with the cheddar and also a bit of mozzarella lol I think this is a great base for any ingredients, just like you mentioned in your post.
Vered DeLeeuw says
I'm glad you liked this quiche, Jeannie! Thank you very much for the recipe and for sharing your delicious tweaks.