This crustless broccoli quiche is perfect for a quick meatless dinner or lunch. It's delicious, filling, low-carb, and gluten-free.
The leftovers are so good that I often make two to ensure yummy leftovers for the week!
Crustless quiches are awesome. They are low-carb and easy to make, and their leftovers are excellent. I often make crustless quiche Lorraine, crustless spinach quiche, and crustless vegetable quiche.
I especially like this crustless broccoli quiche. It's perfect for weeknight dinners. It's one of my favorite options for meatless dinners, and it's also great as a filling lunch. The leftovers make an excellent breakfast!
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Ingredients
The list of ingredients for making this quiche is short, and it's entirely possible that you have them on hand! The exact measurements are listed in the recipe card below. Here's an overview 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.
- Eggs: I use large eggs in most of my recipes, this one included.
- Sour cream: Plain full-fat Greek yogurt is an acceptable alternative, but sour cream tastes better.
- 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 in this recipe.
- Shredded cheddar: Other melty cheeses, such as provolone, also work in this recipe.
Variations
- Use different veggies. I like to use broccoli in this recipe because it's one of my favorite vegetables. But chopped cauliflower works just as well. You can also use chopped asparagus.
- I use frozen chopped broccoli in this recipe because it's so convenient. But you can use fresh broccoli and chop it yourself after cooking it.
- Add a handful 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 excellent.
- 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 lovely addition.
Instructions
This is one of my easiest recipes, which is why I make it so often. The detailed instructions for making it are listed in the recipe card below. Here are the basic steps:
You start by defrosting the broccoli in the microwave. Drain it well. If using fresh broccoli florets, chop them into small pieces like this:
In a large bowl, whisk the eggs, sour cream, Kosher salt, black pepper, and garlic powder. 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.
Expert Tip
Since we never have any leftovers when I make this quiche, I often bake two quiches to ensure I have leftovers the next day for lunch!
You can also double the recipe, bake it in a 9 X 13-inch baking dish, and cut the quiche into squares.
Recipe FAQs
They're very similar, but a frittata is egg-based, while a quiche usually has more dairy (milk, cream, sour cream, or yogurt).
As long as you use a glass or ceramic pie plate and grease it well, sticking should not be an issue.
Butter works best for greasing a pie plate. I prefer it to a cooking spray or brushing the pan with oil.
Yes. It freezes well. It's best to slice it first, then freeze the slices.
I either place them in individual freezer bags or wrap each in cling wrap, then place all of them in a large freezer bag. You can 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 make a spread with this quiche, oven bacon, keto biscuits, and berries. And when I serve it for lunch or dinner, I like to add a simple salad like arugula salad, tomato salad, or creamy cucumber salad.
Storing Leftovers
To ensure the leftovers keep well and do not become soggy, let the quiche cool and slice it. Let the slices cool for 30 more minutes on a cooling rack.
Store the leftovers 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 for about 4 days. Once completely cool, you can also freeze individual slices in freezer bags.
More Crustless Quiche Recipes
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Recipe Card
Crustless Broccoli Quiche
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
- 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 your 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.
Video
Notes
- You can double the recipe, bake it in a 9 X 13-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.
- To ensure the leftovers keep well and do not get soggy, let the quiche cool and slice it. Then, let the slices cool for 30 more minutes on a cooling rack. Store the leftovers 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 for about 4 days. Once completely cool, you can also freeze individual slices in freezer bags.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Alfonso
This dish is a "MUST" in any weekly meal prep. I'm always looking for different dishes to accommodate and add to my weight loss journey, and this hit the spot. Not to mention, if you are trying to stay in a calorie deficit, count carbs, macros, and get your protein in then add this dish. I swapped out the sour cream for plain Greek yogurt, I also swapped out the shredded cheddar cheese for freshly shredded White Sharp Cheddar and Gouda cheese. Much gratitude, appreciation, and thanks to you for sharing this amazing recipe.
Vered DeLeeuw
You're very welcome, Alfonso! I'm so glad you like this quiche! Thanks for the detailed review and for sharing your tweaks.
Rita
I love this recipe. It's always in my rotation. A great way to use my abundance of summer vegetables too!
Vered DeLeeuw
I'm so glad you like this quiche, Rita! Thank you for the review.
Sandra
This is delicious. Have made it several times..also added finely chopped peppers, and sometimes finely chopped ham. I use 5 eggs for a 9-inch glass dish.
Vered DeLeeuw
I'm so glad you liken this quiche, Sandra! Thank you for the review and for sharing your tweaks.
Anne
This is amazing. I've made it twice now and added in 1/4 cup of grated parmesan along with the cheddar. My husband loves it and we take the leftovers to work for a wonderful breakfast on the go. Thank you for sharing.
Vered DeLeeuw
I'm so glad you and your husband like this quiche, Anne! Thanks for trying this recipe and reviewing it.
Bren
So easy! Added some chopped ham. Followed the rest as per recipe! Delicious!!!
Vered DeLeeuw
I'm so glad you enjoyed this quiche, Bren! Thank you for reviewing this recipe. Chopped ham is a lovely addition!