Delicious crustless broccoli quiche makes a quick meatless dinner and is perfect for lunch. It's tasty, filling, low-carb, and gluten-free.
Leftovers are so good that I often make two of them to ensure yummy leftovers for the week.
I adore this tasty quiche. It's crustless, keto, and low carb. It's VERY easy to make, which makes it perfect for weeknight dinners. And most importantly, it's delicious!
In fact, this crustless broccoli quiche is one of my favorite options for meatless dinners, and it's also great as a filling lunch. Oh, and leftovers make an excellent breakfast!
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Ingredients
The ingredients list for making this tasty quiche is short, and it's very possible that you already have the ingredients on hand! Take a look (the exact measurements are listed in the recipe card below):
Broccoli: I use frozen chopped broccoli for convenience.
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.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the quiche could end up too salty.
Garlic powder: You can use fresh minced garlic instead.
Scallions: It's fine to use the green parts and the white parts in this recipe.
Shredded cheddar: Or you could experiment with other melty cheeses such as provolone.
Instructions
This is one of my easiest recipes, which is why I make it so often. The detailed instructions are listed in the recipe card below. Here are the basic steps:
You start by defrosting the broccoli in the microwave.
Then simply mix everything together in a large bowl.
Pour the mixture into a well-greased 9-inch pie plate.
Bake the quiche until puffed and set. This should take about 30 minutes in a 400°F oven.
Expert tip
Since we never have any leftovers when I make this quiche, I often bake two of them, just 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.
Frequently asked questions
They're very similar, but a frittata is egg-based while quiche usually has more dairy in it (milk, cream, sour cream, or yogurt). Here's an interesting discussion on the subject.
As long as you use a glass or ceramic pie dish and grease it well, sticking is actually not an issue.
I do find that butter works best for greasing a pie plate. I prefer it to a cooking spray or even just brushing the pan with oil.
Yes, absolutely! It freezes really 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.
Variations
Here are a few ways you can change this recipe up, especially if you make it often:
- Use a different veggie. I like to use broccoli in this recipe because it's one of my favorite vegetables. But I imagine that chopped cauliflower would work as well. A very similar quiche that I also make quite often is this spinach quiche. It's excellent.
- I use frozen chopped broccoli in this recipe because it's so convenient. But obviously, you can use fresh broccoli if you prefer and chop it yourself after cooking it.
- Add a handful of extra veggies, such as grated carrots or spinach.
- Vary the cheese you use. I'm loyal to cheddar, but you can use many types of grated hard cheese here. I can also imagine that crumbled feta would be very tasty.
- Add a small amount of meat such as shredded cooked chicken, ham, or crumbled bacon.
Storing leftovers
How to ensure the leftovers keep well and do not get all soggy on you? I let the quiche cool and slice it. Then I let the slices cool for 30 more minutes on a cooling rack.
I store the leftovers on a layer of paper towels in an airtight container in the fridge and replace the paper towels daily. This way, they keep well for about 4 days. Once completely cool, you can also freeze individual slices in freezer bags.
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Recipe card
Crustless Broccoli Quiche
INGREDIENTS
- 1 tablespoon butter for pan
- 16 oz frozen chopped broccoli
- 8 large eggs
- ½ cup sour cream (or full-fat Greek yogurt)
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup chopped scallions white and green parts
- 1 cup shredded sharp cheddar cheese (4 oz)
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Generously butter a 9-inch glass or ceramic pie dish.
- Place the broccoli in a large microwave-safe bowl. Add ¼ cup water. Cover and microwave on high for 6 minutes, stirring after the first 3 minutes. Drain well.
- In a large bowl, whisk together the eggs, sour cream, Kosher salt, black pepper, and garlic powder. Stir in the broccoli, the scallions, and the cheese.
- Transfer the mixture to the prepared pie dish. Bake the quiche until 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.
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NOTES
- Use a different veggie. I like to use broccoli in this recipe because it's one of my favorite vegetables. But I imagine that chopped cauliflower would work as well. A very similar quiche that I also make quite often is this spinach quiche. It's excellent.
- I use frozen chopped broccoli in this recipe because it's so convenient. But obviously, you can use fresh broccoli if you prefer and chop it yourself after cooking it.
- Add a handful of extra veggies, such as grated carrots or spinach.
- Vary the cheese you use. I'm loyal to cheddar, but you can use many types of grated hard cheese here. I can also imagine that crumbled feta would be very tasty.
- Add a small amount of meat such as shredded cooked chicken, ham, or crumbled bacon.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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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. 