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
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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.
Cecilia says
I made this yesterday and the whole family raved about it. It is definitely going to be a new staple dish in our menu. I used Greek yogurt instead of sour cream, cut down the eggs to 6 and added fried brown mushrooms and onions.
You were right, there were NO leftovers! I'm making me another quiche today!
Vered DeLeeuw says
Yay! I'm so glad this quiche was such a huge success, Cecilia! Adding fried mushrooms and onions sounds YUM. Thanks for the comment!
Annabelle says
Amazing recipe thank you for sharing!!!
Vered DeLeeuw says
Glad you enjoyed it, Annabelle!
jessy says
Hello 🙂
Can I make the mix the night before and cook it in the morning?
Do I put the frozen broccoli in or do I have to cook them before?
Let’s say I wanna add spinach and mushrooms, do I have to cook them before?
Sorry for all the questions. I have made a quiche before and with all the work I put in, it went soggy and undercooked 🙁
Vered DeLeeuw says
Hi Jessy,
If you're concerned about sogginess, it's best to mix the quiche and bake it right away. It reheats well in the oven (covered at 350°F for 15 minutes or until it reaches 165°F; place the pan in the oven as it heats so as not to shock it with a hot oven). You can also slice it and reheat the slices in the microwave, about 10 seconds per slice.
If adding mushrooms, they should be cooked first until they have released their water and the water evaporates, as I do in this mushroom casserole.
If adding more than 1/2 cup of spinach (I assume you mean fresh spinach leaves), it's best to cook the spinach in a skillet until it releases its water, and then lift it out of the skillet with a slotted spoon and place it on paper towels. See this sauteed spinach recipe for reference.
My advice? Keep it simple. Make this quiche exactly as written the first time. After that (hopefully successful) experience, you can start experimenting.
Cherie Krutilek says
Could you add spinach and bacon?
Vered DeLeeuw says
Hi Cherie,
Yes. You can add 1/2 cup of chopped spinach leaves and 1/4 cup of crumbled cooked bacon.
Teri says
Made this yesterday. Yum. It was a hit with us. Easy to make too. You will not miss the crust! Thank you for a delightfully delicious recipe. Will definitely make this again and put in our rotation of meals.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Teri! Thank you for leaving a comment.
carol says
How long do you bake it in the 9 x 13 pan?
Vered DeLeeuw says
I bake it for the same amount of time - 30 minutes.
Ovens vary, so please check with a knife or a toothpick to ensure it's done.
Christine says
I love the sound of this recipe, but could I use milk or cream in place of sour cream or yoghurt?
Thanks
Vered DeLeeuw says
I only tested this recipe with sour cream and Greek yogurt, but I think that using 1/4 cup of cream should work.
Melissa D. says
If you are using fresh broccoli instead of frozen, does it need to be cooked first?
Vered DeLeeuw says
Yes. If using fresh broccoli, place the broccoli florets in a large microwave-safe bowl. Add 1/4 cup of water. Cover and microwave on high for 3 minutes. Drain well, then chop the florets into small pieces.
Thank you for the question. I added these instructions to the recipe card.
Melissa D says
Thanks so much I can’t wait to try this!
Annetta Donahue says
Can this quiche be frozen?
Vered DeLeeuw says
Yes. Once completely cool, you can freeze individual slices in freezer bags. You can also wrap the entire quiche (after it's cooled) in a layer of plastic wrap followed by a layer of foil and freeze it.
Kim says
I made this quiche this past weekend. It was super easy and looked exactly like the picture (that rarely happens!). It was a big hit in our house.
Vered DeLeeuw says
I'm so glad you enjoyed this broccoli quiche, Kim!
Steve says
This is, perhaps, my favourite keto recipe. I make it all the time. Anyone who tries it loves it. It's great to experiment with, too.
As a bonus, it's been a staple when I've had my best weight results.
Thank you. Delicious.
Vered DeLeeuw says
I'm so glad you enjoy this quiche, Steve!
Jacqueline Rae Davis says
I am making this quiche tonight for a woman's brunch at 10 am. I made a double recipe and am cooking it in a 9x13 pan. It was very easy to put together. So far it smells delicious. Well it was an absolute success. They were amazed at how it wasn't watery and tasted so good. I rate this a 10+.
Vered DeLeeuw says
So glad it was a success, Jacqueline!
Misty Walker says
Could you use egg beaters?
Vered DeLeeuw says
Hi Misty,
Egg Beaters will technically work, but the texture and flavor of the quiche will be inferior compared to using real eggs.